Reviewed: Jul. 10, 2009

the dough was sticky. let it rise overnight. only rose 1/4, not doubled(i think its the yeast).. so i punched in 1 tsp bakin soda into dough. my first batch was dense . it was 1cm thick. i made the rest into 1 inch balls and rolled about 1/4 inch. half was cinnamon. i froze them between wax paper and place in bowl. cover to stop the freezer taste. they thaw out really fast. didnt deep fry, just fry. use the paper bag method to coat in sugar. these puff really good when i fried them. i always let double for at least 6 hrs. easy and will always make. simply good.

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copycatO.O

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Reviewed: Feb. 17, 2007

These come out very light and airy. I like a fried dough that's a little heavier, but my Portuguese grandparents thought they came out perfect. The dough is tricky to work with- it's very soupy. I added 1 cup more flour and it was still the consistancy of pancake batter. Next time I think I'll add some lemon zest to the dough for a little more flavor. All in all, a very good recipe.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Oct. 31, 2006

My Portuguese mother made malasadas. Now I can share these wonderful delights with my friends in Ocala, FL. This recipe is perfect!

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Eileen CM

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Reviewed: Sep. 26, 2006

I followed recipe exactly but my dough never thickened enough to knead. It was more like a thick batter. I just dropped spoonfuls into oil.

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CC4HULA

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Reviewed: Feb. 27, 2006

Made this with my gluten-free flour and they turned out soooo yummy! Definitely time consuming though.

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Jan. 25, 2006

These were delicious. I made the dough up early in the morning, with counter-top rising rather than fridge overnight rising. The dough was too thin and sticky to work with by hand, so I just used two spoons to scoop the dough into the oil. I put the remaining dough in the fridge for 24 hours, and the donut consistency the next day was even better.

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puppitypup

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Bonita, California, USA

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Reviewed: Jun. 3, 2005

These turned out just like the way my mom made them. They were eaten up in no time by my husband's family. Thanks so much for posting the recipe!

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RUBYSCOOBY

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Reviewed: May 31, 2005

Tried it and I like It. I live at a higher elevation so add a extra 1 1/2cups of flour. dough was sticky but followed Intructions to wet fingures(WORK GOOD) I also let it rise over night in Frig. I fried up about 1/2 the batch and put the left overs in a greased Gal. ziplock bag. in frig. for the next day better the second then the first. Thank you for the recipe. I well make it over and over.

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GALAJO

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Reviewed: May 12, 2005

I ate too many of these, but I do not regret it. I think it would be really good with some lemon or orange zest added to the dough, or perhaps to the sugar used to coat the donuts. Cooking temp is very important.

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Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 27, 2005

I am from Fall River Mass and these Malasadas are what you find at your Portuguese bakery down the street :)

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HONEYMELO

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Apr. 27, 2005

I made these malasadas. They were better than average. I am sure with some practice, they will get even better. The dough was a little soupy, so I added a bit of flour. I could have mis-counted the flour, but I really should be able to count to 8. We only have a half cup measure. I cooked them on the stove in a skillet and in a fry-daddy. The fry dadddy would only hold one at a time, but the temp was perfect 340 degrees. The pan on the stove help 4 at a time but was really hard to keep a constant temp. I used a digital temp probe (sneaky).

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