Malasadas | The Best Portuguese Donuts On The Planet

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.

Mix together warm milk, castor sugar, dry activated yeast, whole eggs, and a small pinch of salt in a bowl and whisk until smooth.

Add in the flour and knead the dough for around 5 minutes on low speed or 10 to 15 minutes on the countertop.

Turn the dough out onto the countertop and portion it using a scale or roll it into a log and cut it.

Roll the dough into small rounds and place them onto a baking tray coated with oil.

Cover the tray and allow the dough to double in size in a warm spot.

While the dough is proofing, make the pastry cream by separating the yolks from the whites.

Whisk together the yolks with vanilla paste, sugar, and cornstarch until dissolved.

Heat milk in a pot just before it starts to simmer, then ladle it into the custard base while whisking.

Add the mixture back into the pot and cook on medium heat until thickened, whisking constantly.

Cover the pastry cream with plastic wrap and cool in the fridge for about 1 hour.

Once the dough has doubled in size, flatten it into discs and fry in hot oil at 350 to 375°F for 2 to 3 minutes on each side until dark golden brown.

Toss the fried malasadas in castor sugar.

Fill a piping bag with the cooled pastry cream and stuff each malasada until filled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens