Recipe of the Week – Portuguese Malasadas

Portuguese Malasadas


  • 1/2 cup milk
  • 2 tablespoons unsalted butter, plus more for the baking sheet
  • 3/4 teaspoon kosher salt
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/3 cup plus1teaspoon granulated sugar
  • 2 tablespoons warm water, 110°F
  • 3 large eggs
  • 3 1/2 cups all-purpose flour, plus more as needed
  • Nonstick cooking spray
  • Vegetable oil, for frying
  • Sugar to roll the hot malasadas in


  1. Heat the milk, butter, and salt in a medium saucepan over medium-high heat, stirring frequently, just until steam begins to curl from the surface and bubbles form around the edges, about 5 minutes. Set aside to cool until lukewarm.
  2. In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let stand until bubbly, about 10 minutes.
  3. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 minutes. Switch to the dough hook, add the milk mixture, the yeast mixture, and the flour, and mix on low speed until a soft dough forms, about 7 minutes, adding more flour if needed. The dough should be just slightly tacky but not sticky.
  4. Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until double in size, about 2 hours.
  5. Lightly coat a 13-by-18-inch rimmed baking sheet with cooking spray and turn the dough onto the pan. Press and poke it with your fingers to help stretch it until it’s about 1/2 inch thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap, and let the dough rest until double in size, 1 to 1 1/2 hours.
  6. Fry the malasadas: Fill a medium saucepan with 3 inches of oil and heat over medium-high heat until it reaches 350°F on a deep-fry or candy thermometer. Watch the heat to keep a steady temperature.
  7. Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning it frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size.
  8. Drain the malasada on paper towels for 30 seconds and then toss in the sugar. Repeat with the remaining dough.