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The Bakery 100 · make it at home

Malasadas

2 hr 30 min, 40 min hands-on · 16 malasadas

Portuguese-Hawaiian doughnuts: an eggy, soft dough with no hole, fried and rolled in sugar the second they come out.

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The real one

You need

• 450 g all-purpose flour (3 2/3 cups)
• 60 g sugar (1/4 cup + 1 tbsp), plus 200 g (1 cup) for rolling
• 7 g instant yeast (2 1/4 tsp)
• 1/2 tsp salt
• 3 eggs
• 180 ml evaporated milk (3/4 cup)
• 60 ml water (1/4 cup)
• 45 g melted butter (3 tbsp)
• Oil for frying
• Optional filling: haupia (coconut pudding) or vanilla custard

How to make it

1. Dough (10 min plus 1 hr): Beat everything except the oil and rolling sugar into a very soft, sticky dough, 5 minutes in a mixer. It should be too soft to knead by hand. Cover and rise until doubled, about 1 hour.
2. Shape (10 min): Oil your hands and a tray. Pull off golf-ball pieces (about 50 g), stretch each into a ball and set it on the oiled tray. Rest 30 minutes.
3. Fry (20 min): Heat oil to 175C (350F). Gently stretch each ball a little flatter and slide it in. Fry about 1 1/2 minutes a side until deep golden.
4. Sugar (immediately): Drain a few seconds and roll in sugar while still very hot. Eat within the hour.

Tips

• Oiled hands, not flour: flour on the outside burns in the oil.
• To fill, pipe cold haupia into the side once cooled slightly.

Chef Amazing's own home version of malasada, in our words; not any bakery's recipe.