Malasadas Dois

    1 day 6 hours 30 min

    A raised, deep fried, Portuguese donut.

    20 people made this

    Serves: 48 

    • 1 teaspoon sugar
    • 60ml warm water
    • 1 (7g) sachet dried active baking yeast
    • 4 eggs
    • 1 teaspoon salt
    • 500g plain flour
    • 200g caster sugar
    • 250ml lukewarm milk
    • 175g butter or margarine, melted
    • 1 litre vegetable oil for deep-frying
    • 200g sugar for decoration

    Prep:1day6hr  ›  Cook:30min  ›  Ready in:1day6hr30min 

    1. Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
    2. In a large bowl, beat the eggs and 200g 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.
    3. 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.
    4. Heat oil in a deep fryer or large deep frying pan to 180 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.
    5. 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 10cm wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine.
    6. 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 caster sugar while still hot. Serve warm.

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    Reviews in English (17)


    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.  -  25 Jan 2006  (Review from Allrecipes US | Canada)


    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.  -  12 May 2005  (Review from Allrecipes US | Canada)


    I am from Fall River Mass and these Malasadas are what you find at your Portuguese bakery down the street  -  27 Apr 2005  (Review from Allrecipes US | Canada)