Best Malasadas Portuguese Pancakes Recipes

MALASADAS

Malasadas image

Malasadas is a local treat brought to Hawaii by the Portuguese. Leonard's Bakery served the first malasadas on Shrove Tuesday in 1953. Now, it is an any day treat. This doughnut without a hole is soft, warm and sweet.

Provided by Amy in Hawaii

Categories Yeast Breads

Time 2h30m

Yield 7 dozen

Number Of Ingredients 13

Ingredients

1/4 ounce active dry yeast
1 teaspoon sugar
1/4 cup warm water (110 degrees)
6 cups flour
1/2 teaspoon salt
1/2 cup sugar
6 eggs, beaten until thick
1/2 teaspoon lemon extract
1/4 cup butter, melted
1 cup evaporated milk
1 cup water
1 quart canola oil
3 cups sugar

Steps:

Dissolve yeast and 1 teaspoon sugar in warm water; set aside.
Combine flour, salt, and 1/2 cup sugar in a large mixing bowl; make a well in the center of the dry ingredients.
Combine yeast mixture with eggs, lemon extract(optional), butter (or margarine), evaporated milk, and water.
Mix thorourghly and add to well.
Combine wet and dry ingredients until the dough comes together.
Knead to form a soft, smooth dough.
Cover; let rise in a warm place until doubled (about 1-1/2 hours).
Punch down; form into balls on a floured surface.
Cover; set aside to rise again (about 30 minutes in a warm place).
Heat oil to 375 degrees; drop dough carefully into hot oil and fry until both sides are golden brown. Drain on paper towels. Coat with sugar or cinnamon sugar and serve immediately.

Nutrition Facts : Calories 2053.6, Fat 139.2, SaturatedFat 16.2, Cholesterol 209.2, Sodium 314.5, Carbohydrate 186.7, Fiber 3.1, Sugar 101.1, Protein 19.4

MALASADAS

Malasadas image

Provided by Food Network

Categories dessert

Time 2h5m

Yield 24 servings

Number Of Ingredients 12

Ingredients

2 teaspoon dry active yeast
1/4 cup warm water
1 tablespoon sugar plus 1/3 cup sugar
2/3 cup milk
1 teaspoon vanilla extract
4 eggs, well beaten
1/2 cup unsalted butter, melted
4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons freshly grated nutmeg
Vegetable oil, for frying
Cinnamon-sugar for coating (about 1/4 cup sugar mixed with cinnamon to taste)

Steps:

In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.
In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.
Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.
In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.