Easy Portuguese Malasadas Recipe
This easy Portuguese malasadas recipe also known as Portuguese filhos makes the perfect Portuguese yeast-raised donuts with a light, fluffy and airy texture. Traditional Azorean Malasadas are Portuguese donuts with a hard, crisp outer shell and a soft, sweet, and moist center, they are also well-known and popular in Brazil and Hawaii.
Hawaiian malasadas and Brazilian malasadas recipes are made the exact same way as these Portuguese Malasadas. If your looking for the best Hawaiian malasada recipe then this one is for you.
The first time I tried these Portuguese filhos, and Azorean Homemade donuts was at my mother-in-law’s house, I immediately fell in love with them and ask her to share her recipe. Since then I make malasadas at least 3 times a month for my family and guests.
You will love how simple this traditional malasada recipe is to make, they are now my favorite to make doughnuts. So delicious and addictive, these fried Portuguese malasada donuts are best eaten fresh but they can easily be reheated in the microwave for a few seconds.
Portuguese Malassadas
These sweet soft and fluffy Malassadas are so crispy on the outside and super airy and moist on the inside, you won’t stop eating them… I promise. I’ve made these Portuguese malassadas (filhos)a million times, I guarantee you will love this Portuguese filhos recipe, it is straightforward, easy, and failproof.
What to Serve Malasadas With?
The best way to serve these malasadas with is with a cup of coffee, tea, or hot chocolate. They go down great as is if you’re just serving them to your quests.
Ready To Make These Portuguese Malasadas? Let’s Do It!!
Ingredients For Portuguese Malasadas
- 4 cups of all-purpose flour (480 grams)
- 1 teaspoon salt (6 grams)
- 1/2 cup sugar (100 grams)
- 2/3 cup unsalted butter (1 stick or 150 grams)
- 1 cups milk (240 grams)
- 3 large eggs (150 grams)
- 2 cups oil for frying (470 grams)
- 2 cups sugar (400 grams), for coating the malasadas)
Ingredients For The Malasada Yeast Mixture
- 1/2 teaspoon sugar (2 grams)
- 2 packets of active dry yeast (14 grams)
- 1 1/2 teaspoons all-purpose flour (5 grams)
- 1/4 cup warm water (60 grams)
How To Make Portuguese Malasadas?
- Add the yeast, flour, sugar, and warm water into a small bowl and mix together to activate. Let it stand for 10 minutes.
- Place the flour in a medium bowl and set it aside.
- Add the milk and butter into a pot and bring to scald on low heat or until the butter is completely melted. Remove from the heat and set it aside.
- In a large mixing bowl of a stand mixer with the whisk attachment, add the eggs, salt, and sugar blend on medium speed for about 2 minutes.
- Slowly add the milk and butter mixture to the egg mixture at a slow speed, then increase the speed to medium and mix for 60 seconds.
- Set aside a bowl of warm water, you will use this to help you knead the dough and prevent it from sticking to your hands as it begins to develop.
- Pour the egg mixture into a large bowl, then add the yeast mixture and stir together. Add the flour and start mixing with your hand folding the flour into the liquid, you can also use a dough spatula also known as a Danish dough whisk.
- Once the flour begins to absorb all the liquid and starts to form a dough, wet your hands and continue to knead until the dough is smooth and developed.
- Cover the dough with a cloth and allow it to ferment for about 30 minutes. Then wet your hand and knead the dough once last time for about 1 minute. Cover and allow to rest for 60 minutes or until it doubles in size.
- In the meantime, add the oil to a frying pan, line a tray with paper towels, and set aside a small bowl with oil and a thong on the side.
- Once the dough is ready, heat the oil on a medium-high setting, the frying temperature of the oil should be 350°F (176°C). Alternatively, you can check if the oil is ready for frying by dropping a small pea size piece of dough into it, if it rises the oil is ready.
- Frying The Malasadas Using Traditional Method: Place the bowl with the dough next to the stove along with the thong and bowl of oil.
- Dip your fingers in oil, pull and tear a small piece of dough, and stretch it into a flat round disc, then place it into the hot oil and fry for about one minute on each side or until golden brown, then place it onto a paper-lined tray. Repeat with the remaining dough, you should be able to fry about 3-4 pieces at a time.
- Method 2: Divide the dough into 12 equal parts and slightly pre-round it into a ball shape. Place the dough pieces onto a floured plate or tray. Cover and rest for 10 minutes. Just before frying, flatten and stretch the dough into a round disc and fry.
- Once your malasadas are fried, coat them with the sugar and place them onto a serving plate.
- Serve and Enjoy!!
Traditional Portuguese Malasadas Recipe
You will love how simple this traditional Portuguese malasada recipe also known as Portuguese filhos, it is to make, they are now my all time favorite doughnuts. So delicious and super addictive, these fried Azorean Portuguese malasada donuts will definitely be a crowd pleaser and the talk around the table. Hawaiian malasadas and Brazilian malasadas are the same as these. If your looking for a delicious Brazilian or Hawaiian malasada recipe this one is perfect.
Ingredients
- MALASADAS DOUGH
- 4 cups of all-purpose flour 480 grams
- 1 teaspoon salt 6 grams
- 1/2 cup sugar 100 grams
- 2/3 cup unsalted butter 1 stick or 150 grams
- 1 cups milk 240 grams
- 3 large eggs 150 grams
- 2 cups oil for frying 470 grams
- 2 cups sugar 400 grams, for coating the malasadas)
- MALASADA YEAST MIXTURE
- 1/2 teaspoon sugar 2 grams
- 2 packets of active dry yeast 14 grams
- 1 1/2 teaspoons all-purpose flour 5 grams
- 1/4 cup warm water 60 grams
Instructions
- Add the yeast, flour, sugar, and warm water into a small bowl and mix together to activate. Let it stand for 10 minutes.
- Place the flour in a medium bowl and set it aside.
- Add the milk and butter into a pot and bring to scald on low heat or until butter is completely melted. Remove from the heat and set it aside.
- In a large mixing bowl of a stand mixer with the whisk attachment, add the eggs, salt, and sugar blend on medium speed for about 2 minutes.
- Slowly add the milk and butter mixture into the egg mixture at slow speed, then increase the speed to medium and mix for 60 seconds.
- Set aside a bowl of warm water, you will use this to help you knead the dough and prevent it from sticking to your hands as it begins to develop.
- Pour the egg mixture into a large bowl, then add the yeast mixture and stir together. Add the flour and start mixing with your hand folding the flour into the liquid, you can also use a dough spatula also known as a Danish dough whisk.
- Once the flour begins to absorb all the liquid and starts to form a dough, wet your hands and continue to knead until the dough is smooth and developed.
- Cover the dough with a cloth and allow it to ferment for about 30 minutes. Then wet your hand and knead the dough once last time for about 1 minute. Cover and allow to rest for 60 minutes or until it doubles in size.
- In the meantime, add the oil into a frying pan, line a tray with paper towels, set aside a small bowl with oil and a thong on the side.
- Once the dough is ready, heat the oil on a medium-high setting, the frying temperature of the oil should be 350°F (176°C). Alternatively, you can check if the oil is ready for frying by dropping a small pea size piece of dough into it, if it rises the oil is ready.
- Frying The Malasadas Using Traditional Method: Place the bowl with the dough next to the stove along with the thong and bowl of oil.
- Dip your fingers in oil, pull and tear a small piece of dough, and stretch it into a flat round disc, then place into the hot oil and fry for about one minute on each side or until golden brown, then place onto a paper-lined tray. Repeat with the remaining dough, you should be able to fry about 3-4 pieces at a time.
- Method 2: Divide the dough into 12 equal parts and slightly pre-round into a ball shape. Place the dough pieces onto a floured plate or tray. Cover and rest for 10 minutes. Just before frying, flatten and stretch the dough into a round disc and fry.
- Once your malasadas are fried, coat with the sugar and place onto a serving plate.
- Serve and Enjoy!!