I am from Sao Miguel and have first hand experience helping my mom make these. Have you ever been to Leonard’s in Oahu Hawaii ? Thanks, Kerri Lynn. What Island are you from? And as always, please take a gander at our comment policy before posting. The dough does not keep well in the fridge. I haven’t made thee in years. Most important is DO NOT expect this to be like bread dough; it will be very sticky and does not form into a ball easily. Only changes I made to recipe were to use RapidRise Yeast and I added an additional 1/4 cup sugar. What I suggest is let the dough completely double in size on the second rise. David…can I make them the night before…do the first rise, refrigerate, pull the dough out in the morning, do the last rise and fry? Malasadas are Hawai‘i’s quintessential comfort food. I believe they would taste absolutely wonderful if someone would explain the procedure better. she used bread dough the malasadas taste like a egg based dough. THANKS. We used to get them at Leonard's Bakery in Hawaii but I think these are better! Happy memories to all and good eating!!!! Miriam. Any ideas?? Sep 24, 2015 - I made it again this year to the 2009 Portuguese Festa, which took place yesterday, September 19, 2009. To the one who wanted more dirctions, I undersatand how you feel most Portuguese girls learn all this stuff by watching the mothers and grandmothers, and there's no measuring with cups and spoons, it's a little of this or that. In a large deep pot or fryer heat the oil to 350 degrees F. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Thank you. Just as good as Leonard’s Malasadas. The dough should be just slightly tacky but not sticky. I would also halve the recipe. We can then help others. I was very happy the recipe yielded the perfect amount of dough. They were very good….always so much better when fresh/warm. Thanks so much for sharing thi as recipe. David, I am going to try this recipe because my grandmother used to make us this soft donut and put sugar on it. I grew up in London and when I was a child every Saturday morning in our local market a man would be there with his fancy cart and huge cauldron of oil and container of batter and would make what we called fritters which came out oval, puffy with crinkled edges. You should end up with piece of dough that is roughly the size and shape of a large slice of bread and almost see through in the middle with a thicker edge all along the sides. Rebecca, my family has never done that, but, yes, I believe you can. They’re delicious, but they’re not what I think of as Old World malassadas. I just made these. Measure flour into a large bowl, make a well in the center. Add 3/4 cup flour, and mix well. If you have extra try this instead. I did add quite a bit more flour to make a rollable dough. Icing sugar may melt into the surface. But this was a pleasure. ALOHA All!! If you want to try a little something extra when they're old add a little butter and sugar before microwaving, my sisters and I used to do this all the time for breakfast(ps. Preheat the fryer. We’re so glad you enjoyed it. My mom used to make these all the time but when we moved she lost it. I would reccommend keeping batter in refrigerator till you are ready to cook. Instructions. Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size. When starting, it's best to start with a ball of dough slightly smaller than a tennis ball. However, I found that mine were relatively flat after the second rise…perhaps they needed more time to rise. In reference to the earlier reviewer asking for more directions, after years of helping my mom with these, I can tell you this. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. None of us tested it using an air fryer, nor do any of us have one, so I’m sorry we can’t be of more help. This makes ALOT of dough; I just kept it in the fridge and I got 3 days worth of malasadas out of it. You rock! Info. See more ideas about malasadas recipe, donut recipes, portuguese recipes. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Step-by-Step: In a large bowl, add the yeast to 1/3 cup of the milk. also if you have the recipe for sweet bread, rice pudding and queisadas de nata that would be fantastic any other recipes you would like to forward I would love to try :-) thank you. Dissolve yeast and one teaspoon of sugar in warm water. 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