These were delicious. I made the dough up early in the morning with counter-top rising rather than fridge overnight rising. The dough was too thin and sticky to work with by hand so I just used two spoons to scoop the dough into the oil. I put the remaining dough in the fridge for 24 hours and the donut consistency the next day was even better.
These were delicious. I made the dough up early in the morning with counter-top rising rather than fridge overnight rising. The dough was too thin and sticky to work with by hand so I just used two spoons to scoop the dough into the oil. I put the remaining dough in the fridge for 24 hours and the donut consistency the next day was even better.
I am from Fall River Mass and these Malasadas are what you find at your Portuguese bakery down the street :)
I ate too many of these but I do not regret it. I think it would be really good with some lemon or orange zest added to the dough or perhaps to the sugar used to coat the donuts. Cooking temp is very important.
My Portuguese mother made malasadas. Now I can share these wonderful delights with my friends in Ocala FL. This recipe is perfect!
Made this with my gluten-free flour and they turned out soooo yummy! Definitely time consuming though.
I followed recipe exactly but my dough never thickened enough to knead. It was more like a thick batter. I just dropped spoonfuls into oil.
These turned out just like the way my mom made them. They were eaten up in no time by my husband's family. Thanks so much for posting the recipe!
I made these malasadas. They were better than average. I am sure with some practice they will get even better. The dough was a little soupy so I added a bit of flour. I could have mis-counted the flour but I really should be able to count to 8. We only have a half cup measure. I cooked them on the stove in a skillet and in a fry-daddy. The fry dadddy would only hold one at a time but the temp was perfect 340 degrees. The pan on the stove help 4 at a time but was really hard to keep a constant temp. I used a digital temp probe (sneaky).
Tried it and I like It. I live at a higher elevation so add a extra 1 1/2cups of flour. dough was sticky but followed Intructions to wet fingures(WORK GOOD) I also let it rise over night in Frig. I fried up about 1/2 the batch and put the left overs in a greased Gal. ziplock bag. in frig. for the next day better the second then the first. Thank you for the recipe. I well make it over and over.
This recipe is a little off. I just made a batch and it was too loose. 3/4 cup of melted butter is too much in itself. 3/4 of a stick maybe? I was really looking forward to having these as I haven't had a good malasadas in quite sometime. I guess I'll just head to Fall River to find some. Please correct this recipe. Thank You.
