Malasadas

Always a local favorite, Pastry Chef Rick Chang's homemade recipe for Malasadas is a winner!

5

Recipe

Adjust Servings

Yield
Dozen
Recipe CategoriesDesserts Local Favorites

Ingredients

Yeast

1PackageFleischmann's ActiveDry Yeast (1/4 oz.)
1Teaspoonsugar
1⁄4Cupwarm water

Dough

6Cupflour
1⁄2Cupsugar
1⁄2TeaspoonSalt
1⁄4Cupmelted butter or margarine
1Cupwater
1Cupevaporated milk
6EachEggs

Preparation

1Quartvegetable oil (for frying)
 eachsugar

Instructions

  1. Dissolve yeast, sugar and water and set aside.
  2. Beat eggs. Measure flour into mixing bowl and add salt.
  3. Make a well in the flour, pour yeast mixture, eggs and other ingredients.
  4. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again.
  5. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown.
  6. Toss with sugar. Best when hot.

Notes

If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.

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