How to Make Pillowy, Sugar-Dusted Malasadas | Cook's Country

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a distinct flavor while being dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia provides sweetness with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

In a large mixing bowl, combine 2.25 cups bread flour, 0.25 cup granulated sugar, 2.25 teaspoons instant yeast, and 0.5 teaspoon table salt.

In another bowl, whisk together 2 large eggs, 2 tablespoons melted unsalted butter, and 0.75 cup whole milk until combined.

Add the wet mixture to the dry ingredients and mix on low speed with a dough hook until combined, about 2 minutes.

Increase the mixer speed to medium and mix for about 8 minutes until the dough is shiny and sticky.

Transfer the dough to a greased large bowl, cover, and let rise at room temperature until doubled in size, about 1.5 to 2 hours.

Once risen, pour 1 tablespoon of vegetable oil onto a rimmed baking sheet and spread it around.

Deflate the dough and spread it out on the oiled baking sheet to about 3/8 inch thick.

Using a bench scraper, divide the dough into 12 pieces and shape them into discs.

Cover the discs with plastic wrap and let them proof until puffy, about 30 minutes.

Heat 2 quarts of vegetable oil in a large Dutch oven to 350°F, maintaining a temperature between 325°F and 350°F while frying.

Carefully drop four pieces of dough into the hot oil and fry for about 3 minutes, flipping halfway through.

Remove the malasadas and place them on a wire rack set inside a rimmed baking sheet to drain.

While still warm, toss the malasadas in 1 cup of granulated sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens