Malassadas (Portuguese Doughnuts)
Submitted by: Marco Pimentel - Victoria, BC
Who passed this recipe down to you? My mother
Recipe origin: Azores, Portugal
How old is this recipe? From the early 1900s
The story behind the recipe:
We assume this recipe is passed down from my great great grandmother. It's a traditional Portuguese doughnut but unlike most of the malassadas that you see at bakeries (for example, in Hawaii), these doughnuts are flat and not filled. The Azores being a small group of islands likely has to do with why these are different! We have very fond memories of eating these donuts. They are fully and absolutely hard to resist eating a few in one sitting! As a child, it would be a special occasion when they were made. Often, they would be made during some sort of celebration.
Ingredients:
For the ferment:
1 teaspoon sugar
1 1/2 tablespoons flour
1 tablespoon yeast
1/2 cup warm water
For the dough:
125 grams butter
2 tablespoons Crisco
2 cups milk
1.25 kilos flour
1 cup sugar
1 teaspoon salt
6 eggs at room temperature
1 lemon
Vegetable oil, for frying
Extra sugar, for coating fried donuts
How to make it:
Step 1:
In a small bowl, whisk together the sugar, flour, yeast, and warm water. Set aside.
Step 2:
In a medium saucepan, warm up milk, butter, and Crisco over medium heat until it melts. Remove from heat.
Step 3:
In a medium bowl, add the eggs, sugar and lemon zest, then beat well with a mixer.
Step 4:
Add milk mixture to eggs and beat well—make sure the milk mixture is not too hot.
Step 5:
Measure flour into a large bowl and add salt. Then add the eggs/milk mixture and yeast mixture.
Use your hands to mix well—as you go, dip your fingers in warm water to get a smooth texture as you hand mix.
Cover and let rise for 30 minutes. After 30 minutes, punch the dough, then let it rise again until the dough doubles—about 1 hour.
When dough is ready, make small buns the size of an orange on your counter, covered, and let rise for about 1 hour.
Step 6:
In a large pot heat a litre of oil at about 325 degrees. Have a bowl with milk for dipping your hands, then with dipped hands spread the dough, and dip it in the oil; when you see it become golden, turn over and fry until the other side is golden. With tongs, remove onto a paper towel, then dip in sugar.
