Malasadas Recipe

Sugar: Adds sweetness to the dough and is used for rolling the finished malasadas.

Active dry yeast: Helps the dough rise, creating a light and fluffy texture.

Warm water: Activates the yeast.

Eggs: Provides structure and richness to the dough.

Evaporated milk: Adds a creamy texture and richness to the dough.

Butter: Adds flavor and moisture to the dough.

Salt: Enhances the overall flavor of the malasadas.

All-purpose flour: Forms the base of the dough, providing structure and texture.

When dissolving the yeast in warm water, ensure the water is between 105°F and 115°F. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly. This step is crucial for achieving the right dough consistency and ensuring your malasadas rise well.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile. Use ¾ cup of honey for every cup of sugar and reduce the liquid in the recipe by ¼ cup.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity as active dry yeast and does not need to be dissolved in water first.

• warm water - Substitute with milk: Warm milk can be used to activate the yeast and will add a richer flavor to the dough.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative that helps bind the dough.

• evaporated milk - Substitute with heavy cream: Heavy cream can provide a similar richness and texture. Use in equal amounts.

• butter - Substitute with coconut oil: Coconut oil can be used in the same quantity as butter and will add a slight coconut flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral content.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture. Use in equal amounts.

• Allow the malasadas to cool completely before storing. This prevents condensation, which can make them soggy.
• Store malasadas in an airtight container at room temperature for up to 2 days. Line the container with parchment paper to absorb any excess oil.
• For longer storage, place the cooled malasadas in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the malasadas to a resealable freezer bag or airtight container. Label with the date and freeze for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen malasadas on a baking sheet and bake for 10-15 minutes, or until heated through.
• Alternatively, you can reheat malasadas in the microwave. Place a few on a microwave-safe plate and heat on medium power for 20-30 seconds. Be careful not to overheat, as they can become tough.
• For best results, roll the reheated malasadas in sugar again before serving to restore their original sweetness and texture.

• Preheat your oven to 350°F (175°C). Place the malasadas on a baking sheet lined with parchment paper. Warm them in the oven for about 5-7 minutes until they are heated through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place the malasadas on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as they can become chewy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the malasadas in the basket, making sure they are not touching each other. Heat for about 3-4 minutes until they are warm and slightly crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the malasadas in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through.

• If you prefer a steam method, place the malasadas in a steamer basket over boiling water. Cover and steam for about 3-4 minutes until they are heated through. This method keeps them soft and moist.

• Mixing bowl: A large container used to combine and mix ingredients together.

• Whisk: A utensil used to beat eggs and mix other ingredients to a smooth consistency.

• Measuring cups: Tools used to measure out precise amounts of ingredients like flour and sugar.

• Measuring spoons: Tools used to measure small quantities of ingredients like yeast and salt.

• Wooden spoon: A sturdy spoon used for mixing the dough.

• Deep fryer: An appliance used to heat oil and fry the malasadas.

• Slotted spoon: A spoon with holes used to remove the malasadas from the hot oil.

• Paper towels: Used to drain excess oil from the fried malasadas.

• Baking sheet: A flat tray used to place the malasadas after frying.

• Plastic wrap: Used to cover the dough while it rises.

• Thermometer: Used to check the temperature of the oil to ensure it is hot enough for frying.

• Spoon: Used to scoop the dough before dropping it into the hot oil.

Prepare ingredients ahead: Measure and set out all ingredients before starting to save time during cooking.

Use a stand mixer: A stand mixer can quickly and efficiently mix the dough, saving you from manual labor.

Preheat oil: Start heating the oil while the dough is rising to ensure it's ready for frying.

Batch frying: Fry multiple malasadas at once to reduce overall cooking time.

Use a dough scoop: A dough scoop ensures uniform malasadas and speeds up the process of dropping dough into the oil.