Almost like Leonard’s Bakery™ Malasadas
Fresh hot batch of pillowy goodness.
Although Mardi Gras is a non-event for us, for many years, we’d look forward going to our friends’ house on Fat Tuesday for dinner and, more importantly, hot, fresh malasadas.
Our friend’s mom, Dorothy, was like a hānai aunty. She was the keeper of the family malasada recipe and every year would make large batches of dough, which transformed into hot, fluffy deliciousness in her trusted Fry Daddy™ electric fryer. It brought her great joy to sit at the kitchen table, reminiscing of her childhood in back in Hawai’i while frying batches of malasadas.
It’s been several years since Dorothy passed, and I always said that I would continue her tradition of making malasads on Fat Tuesday. Clearly, that hasn’t happened.
While I missed Fat Tuesday again this year by a few weeks, I finally decided to make these Portuguese doughnuts that are staples at county fairs and fundraising events; and worth standing in line at the famous Leonard’s Bakery™ back home in Hawai’i.
Who’s your Fry Daddy™?
Malasadas (Portuguese Doughnuts)
Yield: 14-18 malasadas
Total time: 1 hour + time to rise dough | Prep time: 30 min. | Cook time: 30 min.
INGREDIENTS:
1 packet (2¼ tsp.) active dry yeast
1½ cups granulated sugar, divided
3 extra large eggs, at room temperature
2 tbsp. unsalted butter, melted
¼ tsp. kosher salt
½ cup whole milk
½ cup half-and-half
4 cups (18 oz.) bread flour, sifted
Vegetable oil, for frying
SPECIAL EQUIPMENT
Parchment or waxed paper, cut into 4” squares (about 18 pieces)
METHOD:
In a small bowl, combine the yeast, 1 tsp. sugar and 2 tbsp. warm water (115°F). Let sit until foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until fluffy, about 3 minutes. Add in the yeast mixture, ½ cup sugar, melted butter, milk, half-and-half and salt, and mix until well combined.
With the motor on low, slowly add in the flour, and beat until the dough is smooth. Transfer to a lightly greased bowl, cover loosely with plastic wrap and set in a warm place until doubled in size, about 1½ hours. (Or slow rise in the refrigerator overnight.)
Lightly grease the parchment. This will help to put the dough into the oil.
On a lightly floured surface, roll out dough out to about ½” thickness. Using a biscuit cutter, cut the dough into 3” rounds, gathering and re-rolling the scraps to make more.
Place dough on the greased parchment squares and then onto a baking sheet, at least 3” apart. Cover loosely with plastic wrap and allow to rest in a warm place until doubled, about 1½ hours.
Place remaining sugar in a large bowl and set aside.
Heat oil in a 6 quart pot until it reaches 350°F on a deep-fry thermometer.
Working in batches, place the dough into the hot oil, paper side up. Remove and discard the paper using tongs. Cook, flipping once, until puffed and golden, about 2-3 minutes total. Transfer to a wire rack on a baking sheet to drain then toss into the sugar to coat.
Best served warm.
