Go Back
Print Recipe

Malasadas

Prep Time2 hours 20 minutes

Ingredients

  • 1 Tbsp yeast
  • 1 Tbsp sugar
  • 1/3 cup warm water
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 cups hot milk
  • 1/2 cup melted butter
  • 8 eggs beaten
  • 8 cups flour

Cinnamon and Sugar Coating

  • 2 cups sugar
  • 1 Tbsp cinnamon

Instructions

  • In a large mixing bowl attached to a stand mixer (or in a large mixing bowl if doing by hand), mix together the yeast, 1 Tbsp. sugar, and warm water. Let it sit for about 10 minutes to allow the yeast to bloom, or bubble/grow.
  • Heat the milk in the microwave for 2 minutes so it is hot.
  • To the yeast mixture, add the 1/2 cup of sugar, salt, hot milk, melted butter, and the beaten eggs. Mix until incorporated.
  • Add the flour 1/2 cup at a time and knead for about 5 minutes.
  • Cover the dough and let it rise for 1 hour.
  • When the dough is almost done rising, line a large baking sheet with parchment paper and spray the paper with cooking spray.
  • Spray your hands with cooking spray as the dough will be sticky. While holding a large portion of the dough in the palm of your hand, squeeze the dough between your thumb and 1st finger to form a dough ball.
  • Place the dough balls on the prepared parchment paper. Cover the dough and let it rise again for 40 minutes.
  • When the dough has about 15-20 minutes left to rise, start heating the oil in a large pot over medium high heat until it reaches 350 degrees F. The oil should fill about 3-4 inches up the sides of the pot.
  • In a large Ziploc bag mix together 2 cups of sugar and 1 Tablespoon of cinnamon.
  • Fry each dough ball for 2-3 minutes per side until they are golden brown. Place the malasada into the Ziploc bag to coat with the cinnamon and sugar mixture. Enjoy warm!
  • If you desire, you can fill the malasadas with pudding, cream, jam, etc. To do this, puncture the malasada with a skewer stick and insert it until it reaches about halfway through the donut. Remove the skewer and fill a pastry bag with the desired filling. Cut about 2 mm off of the tip of the pastry bag and insert it into the hole. Squeeze gently and consistently until a small amount of the filling comes out of the hole.