A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up.

Scotty
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.

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  • In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.

  • Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use.

  • Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous.

  • With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine.

  • Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.

Tips

These freeze really well, warm them up in the toaster oven or microwave.

Tips

The thinner you get them, the faster they fry and the less oil they soak up.

Nutrition Facts

120.7 calories; 1.9 g protein; 16.6 g carbohydrates; 23.5 mg cholesterol; 77.1 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2006
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. Read More
(21)

Most helpful critical review

Rating: 3 stars
02/08/2010
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. Read More
(3)
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2006
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. Read More
(21)
Rating: 5 stars
01/26/2006
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. Read More
(21)
Rating: 5 stars
04/27/2005
I am from Fall River Mass and these Malasadas are what you find at your Portuguese bakery down the street :) Read More
(21)
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Rating: 5 stars
05/12/2005
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. Read More
(20)
Rating: 5 stars
10/31/2006
My Portuguese mother made malasadas. Now I can share these wonderful delights with my friends in Ocala FL. This recipe is perfect! Read More
(12)
Rating: 5 stars
02/27/2006
Made this with my gluten-free flour and they turned out soooo yummy! Definitely time consuming though. Read More
(12)
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Rating: 4 stars
09/26/2006
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. Read More
(11)
Rating: 5 stars
06/03/2005
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! Read More
(9)
Rating: 5 stars
04/27/2005
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). Read More
(8)
Rating: 5 stars
05/31/2005
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. Read More
(8)
Rating: 3 stars
02/08/2010
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. Read More
(3)