Malasadas

Ingredients

• 1 cup whole milk
• 4 tablespoons unsalted butter
• ¼ cup granulated sugar
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2.25 teaspoons instant yeast
• 2 whole large eggs
• 2 quarts vegetable oil
• ½ cup granulated sugar
• 1.5 teaspoons ground cinnamon
• 1 cup whole milk
• ½ teaspoon vanilla extract
• 3 whole egg yolks
• ¼ cup granulated sugar
• 2 tablespoons cornstarch

Instructions

1. 1

   Pour 1 cup of whole milk into a small saucepan and add 4 tablespoons of unsalted butter. Set the pan over medium heat and warm until the butter melts and the mixture reaches about 110°F on an instant-read thermometer — it should feel warm but not hot to the touch. Remove from heat.

2. 2

   In the bowl of a stand mixer fitted with the dough hook, combine 2 cups of all-purpose flour, 0.25 cup of granulated sugar, 2.25 teaspoons of instant yeast, and 0.5 teaspoon of kosher salt. Mix on low speed for 30 seconds to blend.

3. 3

   Pour the warm milk mixture into the dry ingredients and mix on low speed for 1 minute until a shaggy dough forms. Then add 2 large eggs and 1 teaspoon of vanilla extract. Increase the speed to medium and knead for 8-10 minutes — the dough should be smooth, slightly sticky, and pull away from the bowl walls. It should feel soft and elastic when you pinch it.

4. 4

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour until it doubles in size. You should see visible bubbles on the surface and the dough should feel airy and pillowy.

5. 5

   Punch down the dough gently to release excess gas. Dust a clean work surface with flour and transfer the dough. Using a bench scraper or dough divider, cut the dough into 8 equal pieces — each should be about the size of a large walnut.

6. 6

   Using your palms, gently roll each piece into a tight ball on the work surface. The tension from rolling creates a smooth exterior that will fry evenly. Place each ball on a parchment-lined baking sheet, spacing them 2 inches apart. Cover loosely with plastic wrap and let them proof for 45 minutes to 1 hour — they should increase in size noticeably and feel puffy and light when you gently poke one.

7. 7

   While the malasadas proof, prepare the custard if using. Pour 1 cup of whole milk into a small saucepan and set over medium heat until small bubbles form around the edges — do not boil. Remove from heat and add 0.5 teaspoon of vanilla extract.

8. 8

   In a small bowl, whisk together 3 egg yolks, 0.25 cup of granulated sugar, and 2 tablespoons of cornstarch until the mixture is pale and thick, about 1 minute. Slowly pour the hot milk into the egg mixture while whisking constantly — this tempers the eggs so they don't scramble.

9. 9

   Pour the mixture back into the saucepan and set over medium heat. Whisk constantly and cook until the custard thickens and you see a bubble break through the surface, about 2-3 minutes — the mixture should coat the back of a spoon. Transfer to a bowl, press plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cool.

10. 10

    Prepare your cinnamon sugar coating: in a shallow bowl, whisk together 0.5 cup of granulated sugar and 1.5 teaspoons of ground cinnamon. Set it within arm's reach of your frying station.

11. 11

    Pour 2 quarts of vegetable oil into a heavy-bottomed 5-quart pot or Dutch oven. Set over medium-high heat and preheat until the oil reaches 350°F on a deep-fry thermometer — test with a small piece of dough; it should sizzle immediately and rise to the surface within 1-2 seconds.

12. 12

    Working in batches of 3-4 malasadas at a time (don't overcrowd the pot), carefully place the dough balls into the hot oil using a spider strainer or slotted spoon. Fry for 1-2 minutes until the bottom is deep golden brown, then use the spider strainer to gently turn each malasada. Fry for another 1-2 minutes on the second side until evenly golden brown all over — the exterior should be crispy and dark, but not burnt.

13. 13

    Using the spider strainer, transfer the malasadas to a paper-towel-lined plate to drain for 30 seconds. While still warm, toss them in the cinnamon sugar mixture, working in batches so the coating adheres. You should have a thick, even layer of sugar on all sides.

14. 14

    If filling with custard, use a small sharp knife to carefully cut a slit in the side of each cooled malasada. Using a small piping bag fitted with a round tip, inject about 1-2 tablespoons of cold custard into the center. Serve warm or at room temperature — malasadas are best eaten within a few hours of frying, when they're still tender and slightly warm inside.

Tools you’ll need

• instant-read thermometer
• stand mixer with dough hook
• plastic wrap
• bench scraper
• parchment paper
• 5-quart heavy-bottomed pot or Dutch oven
• deep-fry thermometer
• spider strainer
• slotted spoon
• paper towels
• shallow bowl
• small sharp knife
• piping bag with round tip

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min