There’s nothing quite like the warm, pillowy delight of homemade malasadas to brighten a day. Picture this: as I bit into one, the sugary coating cracked gently under my teeth, revealing a soft, fluffy center that seemed to melt in my mouth. It was a moment of pure joy and indulgence.
I first encountered these delectable treats at a local festival, and the experience had me dreaming of them ever since. The thought of recreating that bliss in my kitchen ignited a passion for baking that I’ve come to cherish.
This easy malasadas recipe transforms simple ingredients into an irresistible treat that’s perfect for gatherings or a cozy night in. With their versatility, you can enjoy them plain, rolled in sugar, or filled with a luscious pastry cream—each bite is a delightful surprise. Whether you’re a seasoned chef or a kitchen novice, these sweet doughnuts will quickly become a cherished favorite. Ready to impress your family and friends? Let’s get started!
Why are malasadas your new favorite treat?
Irresistible sweetness: These malasadas boast a delightful coating of sugar that tempts your taste buds from the first bite.
Versatility at its finest: Enjoy them plain, sugar-coated, or filled with your preferred pastry cream—endless options to satisfy any craving!
Simplicity made enjoyable: Even if you’re a novice in the kitchen, this recipe is straightforward, requiring minimal skills while delivering maximum satisfaction.
Perfect for gatherings: Serve these fluffy delights at parties or family get-togethers, and watch them disappear in a flash! Whether you’re preparing homemade treats or craving a sweet indulgence, malasadas promise to make every occasion a little sweeter.
Malasadas Ingredients
Delve into the delightful world of malasadas with these simple, yet essential ingredients!
For the Dough
• ¾ cup whole milk – A creamy base that enriches the dough.
• ¾ cup evaporated milk – Adds a touch of sweetness for richer flavor.
• 3 tablespoons unsalted butter – Provides moisture and a heavenly texture.
• 4.5 teaspoons yeast – The magic ingredient that makes your malasadas rise!
• ¾ cup granulated sugar – Sweetens the dough and enhances that crispy coating.
• 3 eggs – Helps bind and enrich the dough.
• 4 cups bread flour – The backbone, giving structure to your fluffy treats.
• ¼ teaspoon kosher salt – Balances the sweetness for a perfect flavor.
For the Pastry Cream Filling
• 5 egg yolks – Adds richness and creates a luxurious filling.
• ½ cup sugar – Sweetens the cream beautifully.
• 2 tablespoons cornstarch – Thickens the cream to the perfect consistency.
• 1 cup whole milk – A creamy base for the filling.
• 1 cup heavy cream – Provides an indulgent texture to the cream.
• 1 vanilla bean – Infuses a delightful fragrance and flavor.
For the Chocolate Sauce
• 2 tablespoons cocoa powder – Adds a rich, chocolaty depth to your sauce.
• 6 ounces dark chocolate – Melts into a luscious sauce—perfect for drizzling!
For the Coconut Variation
• 13.5 ounces coconut milk – Lends a tropical twist to the malasadas.
• 2 ounces heavy cream – Enhances the creaminess in the filling.
• 1 teaspoon coconut extract – Intensifies the coconut flavor for a deliciously unique treat.
With these malasadas ingredients, you’re all set to create your own sweet journey! Enjoy the process and the delightful results.
How to Make Malasadas
-
Warm both kinds of milk in a saucepan over medium heat, stirring until just warm. Let the mixture cool to about 110℉. Add the melted butter and yeast, then set it aside for about 15 minutes until it’s foamy.
-
Blend the eggs and sugar in a mixer fitted with a paddle attachment. Beat until light and fluffy, incorporating air. Gradually add the flour and the milk mixture in 4 parts, mixing until thoroughly combined.
-
Knead by adding the salt and switching to a dough hook attachment. Beat the mixture until the dough is smooth and comes away from the bowl, about 5 to 7 minutes. Place the dough in a greased bowl, cover it, and let it rise in a warm area until doubled in size, about 1 to 2 hours.
-
Prepare a baking sheet by lining it with oiled parchment paper to prevent sticking.
-
Roll out the risen dough onto a lightly floured surface to about ½ inch thick. Cut into 20 to 24 rounds using a biscuit cutter. Carefully place the rounds onto the prepared parchment paper.
-
Cover the rounds with a kitchen towel and let them rise until they’re doubled in size, about 1 hour.
-
Heat 2 inches of oil in a Dutch oven over medium-high heat to 350℉.
-
Fry the dough rounds gently, using scissors to cut around each one before placing them in the hot oil, paper side up. Remove and discard the parchment paper once in the oil.
-
Cook the malasadas, flipping once, for 2 to 3 minutes on each side until they’re golden brown. Transfer to a wire rack to cool for about 5 minutes, then toss them in sugar while they’re still warm.
-
Fill with pastry cream by slicing a small slit in each side and using a piping bag to add about 2 tablespoons of custard for that extra delight.
Optional: Dust with powdered sugar for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Malasadas
Room Temperature: Store cooled malasadas in an airtight container at room temperature for up to 2 days. This keeps them fresh while maintaining their fluffy texture.
Fridge: If you want them to last a bit longer, refrigerate malasadas in an airtight container for up to 4 days. Just reheat in a microwave or oven before serving for the best taste!
Freezer: For long-term storage, freeze unfilled malasadas by placing them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before reheating.
Reheating: Reheat malasadas in the oven at 350℉ for about 5-7 minutes to restore their delightful crispiness without losing their fluffy center. Enjoy the freshness of your homemade malasadas!
Malasadas Variations & Substitutions
Feel free to personalize your malasadas with these fun twists that will elevate your treats even more!
- Dairy-Free: Substitute all dairy with coconut milk for a creamy, vegan-friendly version. Your malasadas will carry a delightful coconut flavor!
- Whole Wheat: Swap half of the bread flour with whole wheat flour for a heartier texture and added nutrients. They’ll still be fluffy yet slightly nutty!
- Sweet Spice: Add a teaspoon of cinnamon to the sugar coating for a warm flavor burst and an alluring aroma with every bite.
- Zesty Citrus: Incorporate lemon or orange zest into your dough for a bright, refreshing hint that pairs perfectly with the sweetness.
- Chocolate Lovers: Drizzle melted dark chocolate on top instead of sugar for an indulgent twist that chocolate lovers will adore. It’s pure decadence!
- Nutty Crunch: Roll your malasadas in crushed nuts, like almonds or hazelnuts, after frying for a delightful crunch and extra flavor.
- Spicy Kick: Infuse a hint of cayenne pepper into your sugar coating for a surprising heat that complements the sweetness beautifully!
- Filled Variations: Experiment with different fillings like fruit preserves or Nutella to surprise your taste buds, making each malasada a unique treat!
With these variations, you’ll transform your malasadas into a whole new experience, ensuring every bite is delightful and memorable!
Make Ahead Options
These malasadas are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by following the initial steps up until the first rise, then refrigerate the dough in a greased bowl covered with plastic wrap. When you’re ready to enjoy them, simply bring the dough back to room temperature and let it rise again for about 1 hour before shaping and frying. The sugar coating can be done just before serving for maximum freshness. You can also make the pastry cream filling up to 3 days in advance and store it in the refrigerator, ensuring it’s covered to prevent a skin from forming. With these prep methods, your malasadas will be just as delicious and ready to impress with minimal effort!
What to Serve with Malasadas?
Creating a delightful spread alongside your malasadas will elevate any gathering or cozy evening at home.
- Fresh Berries: The tartness of strawberries or raspberries balances the sweetness, offering a refreshing contrast.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts delightfully into the warm malasada, enhancing the richness.
- Chocolate Sauce: Drizzle warm chocolate sauce over your malasadas for an indulgent, decadent experience that chocolate lovers will adore.
- Coconut Whipped Cream: Light and fluffy, this coconut-infused topping adds a tropical flair that pairs beautifully with the malasadas.
- Coffee or Espresso: A warm cup of coffee enhances the flavors, making each bite feel even more luxurious—perfect for a cozy dessert.
- Citrus Fruit Salad: A zesty fruit salad with oranges and grapefruit brings brightness, cutting through the sweetness of the malasadas.
- Spiced Hot Chocolate: Pair with a rich, spiced hot chocolate for an extra indulgent sweet treat perfect for cold evenings.
- Pastry Cream: Serve with extra pastry cream on the side for filling or dipping, allowing guests to enjoy the malasadas to their taste.
- Lemon Curd: A dollop of tangy lemon curd creates a vibrant contrast, providing a refreshing bite alongside the sugary treat.
- Mango Smoothie: A creamy mango smoothie adds a refreshing tropical touch to your dessert table, making for a delightful pairing.
Expert Tips for Malasadas
Perfectly Risen Dough: Ensure your yeast is fresh and the milk is warm but not hot. This activates the yeast optimally, leading to fluffy malasadas.
Gentle Frying: Keep the oil temperature steady at 350℉. Too hot can result in burnt outsides and doughy insides, while too cool will make them greasy.
Fluffy Centers: Avoid overkneading the dough after the first rise. Knead just enough until it’s smooth to preserve that airy texture your malasadas need.
Creamy Filling: For the best pastry cream, make sure to whisk continuously when adding the milk mixture to the egg yolks. This prevents curdling and guarantees silky cream.
Dust Right Away: Toss your malasadas in sugar while they’re still warm. This not only enhances the sweetness but also helps the sugar stick better!
With these tips, your homemade malasadas will be the talk of the table!
Malasadas Recipe FAQs
How do I select ripe ingredients for making malasadas?
Absolutely! When selecting your milk, ensure it’s fresh and refrigerated. For flour, I recommend using bread flour for that perfect texture as it has a higher protein content. For eggs, fresh ones will yield the best results. Look for eggs that have a clean shell and are not past the expiration date for optimal freshness.
How should I store leftovers or unfilled malasadas?
These delightful malasadas can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 4 days. Just reheat in the microwave or oven to bring back their fluffy texture before enjoying them.
Can I freeze malasadas, and how do I do it properly?
Yes, you can freeze unfilled malasadas! Place them in a single layer on a baking sheet to freeze initially. Once frozen solid, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. To enjoy, simply thaw at room temperature and reheat in the oven at 350℉ for about 5-7 minutes until they are warm and fluffy again.
What can I do if my malasadas don’t rise properly?
If your dough doesn’t rise, it could be due to inactive yeast. Always check your yeast’s expiration date and ensure that your milk is around 110℉ when mixed, as too hot or too cold can affect the yeast activation. If your dough still feels dense after rising, try letting it rest a bit longer in a warm area, or consider kneading it gently before the second rise.
Are malasadas suitable for pets or individuals with food allergies?
Very! However, malasadas generally contain common allergens like eggs, dairy, and gluten. It’s essential to inform guests or family members about these ingredients if they are allergic. For pets, it’s best not to share these treats as they can have ingredients that are not safe for them, like sugar and chocolate (especially if using the filling).
Can I make malasadas healthier?
Yes! For a healthier twist, you could use whole wheat flour instead of traditional bread flour for better fiber content. Additionally, consider reducing the sugar slightly or using alternatives like honey or agave syrup. You could also bake the malasadas instead of frying them—just brush them lightly with oil and bake at 375℉ for 15-20 minutes until golden brown for a lighter version. Enjoy experimenting!
Mouthwatering Malasadas: Your New Favorite Homemade Treat
Ingredients
Equipment
Method
- Warm both kinds of milk in a saucepan over medium heat, stirring until just warm. Let the mixture cool to about 110℉. Add the melted butter and yeast, then set it aside for about 15 minutes until it’s foamy.
- Blend the eggs and sugar in a mixer fitted with a paddle attachment. Beat until light and fluffy, incorporating air. Gradually add the flour and the milk mixture in 4 parts, mixing until thoroughly combined.
- Knead by adding the salt and switching to a dough hook attachment. Beat the mixture until the dough is smooth and comes away from the bowl, about 5 to 7 minutes. Place the dough in a greased bowl, cover it, and let it rise in a warm area until doubled in size, about 1 to 2 hours.
- Prepare a baking sheet by lining it with oiled parchment paper to prevent sticking.
- Roll out the risen dough onto a lightly floured surface to about ½ inch thick. Cut into 20 to 24 rounds using a biscuit cutter. Carefully place the rounds onto the prepared parchment paper.
- Cover the rounds with a kitchen towel and let them rise until they're doubled in size, about 1 hour.
- Heat 2 inches of oil in a Dutch oven over medium-high heat to 350℉.
- Fry the dough rounds gently, using scissors to cut around each one before placing them in the hot oil, paper side up. Remove and discard the parchment paper once in the oil.
- Cook the malasadas, flipping once, for 2 to 3 minutes on each side until they're golden brown. Transfer to a wire rack to cool for about 5 minutes, then toss them in sugar while they’re still warm.
- Fill with pastry cream by slicing a small slit in each side and using a piping bag to add about 2 tablespoons of custard for that extra delight.