Malasadas - Warm, sugar-coated doughnuts

Aloha, friends! Today, I'm thrilled to share with you the improved recipe for a Hawaiian favorite: malasadas. This delicious Portuguese-inspired treat has become a staple in Hawaiian cuisine, known for its fluffy texture, sweet taste, and irresistible sugary coating. Perfect for a special occasion or as a weekend indulgence, these malasadas are sure to transport your taste buds straight to the islands. Let's dive into the world of Hawaiian baking and create these onolicious treats right in your own kitchen!

Ingredients:

- 1 cup warm milk

- 1/2 cup evaporated milk

- 1 tablespoon active dry yeast

- 3 tablespoons sugar, divided

- 4 cups bread flour

- 1/4 teaspoon salt

- 2 large eggs

- 1/2 cup unsalted butter, softened

- Vegetable oil, for frying

- Granulated sugar, for coating

- Pastry cream or your choice of filling (optional)

Instructions:

1. In a medium bowl, combine the warm milk, evaporated milk, yeast, and one tablespoon of sugar. Whisk briefly and set aside to activate the yeast for about 10 minutes.

2. In the bowl of a stand mixer, add the bread flour, the remaining 2 tablespoons of sugar, salt, and eggs. Pour in the yeast mixture.

3. Using the hook attachment, mix everything on medium speed until just combined.

4. Once the dough starts to form, add in the softened butter. Continue mixing for about 8 minutes, or until the dough becomes smooth and elastic.

5. Transfer the dough to a greased bowl. Cover it with a kitchen towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.

6. After the first rise, punch down the dough, reshape it, and cover it for a second rise, approximately another hour.

7. Once the dough has doubled in size again, place it onto a well-floured surface. Dust the top with flour and roll it out to about 3/4 inches thick.

8. Cut the dough into oval shapes and place them on a prepared baking sheet. Cover and let them rise for an additional 30 minutes.

9. Fill a pot with about two inches of vegetable oil and heat to 360-375 degrees Fahrenheit.

10. Carefully fry each malasada for a few minutes on each side or until they turn golden brown. They will puff up and may flip over themselves, so be sure to fry both sides evenly.

11. Transfer the fried malasadas to a wire rack or a baking sheet lined with paper towels to drain any excess oil.

12. Once slightly cooled, roll each malasada in granulated sugar to coat.

13. If desired, fill the malasadas with pastry cream or your chosen filling by poking a hole with a chopstick and using a pastry bag to pipe in the filling until firm and plump.

Prep Time: 2 hours 40 minutes (includes rising time)

Cook Time: 20 minutes

Total Time: 3 hours

Servings: Makes about 18 malasadas

Equipment:

- Stand mixer with a hook attachment

- Medium bowl

- Kitchen towel or plastic wrap

- Rolling pin

- Baking sheet

- Deep pot for frying

- Wire rack or paper towels

- Pastry bag (optional for filling)

Cooking Tips:

- Ensure the oil is at the correct temperature before frying to avoid soggy or overly oily malasadas.

- Do not overcrowd the pot when frying. Fry in batches to keep the oil temperature consistent.

- Use a thermometer to monitor the oil temperature accurately.

This recipe is brought to you by Ono Hawaiian Recipes. Discover more authentic Hawaiian cuisine by visiting their YouTube channel at https://www.youtube.com/@OnoHawaiianRecipes

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Malasadas - Warm, sugar-coated doughnuts