Malasadas Dois Recipe -
Malasadas Dois Recipe
  • READY IN 1+ days

Malasadas Dois

Recipe by  

"A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up."

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Ingredients Edit and Save

Original recipe makes 48 servings Change Servings
  • PREP

    1 day 6 hrs
  • COOK

    30 mins

    1 day 6 hrs 30 mins


  1. Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
  2. In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
  3. Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use.
  4. Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous.
  5. With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine.
  6. Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.
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  • Tips
  • These freeze really well, warm them up in the toaster oven or microwave.
  • The thinner you get them, the faster they fry and the less oil they soak up.

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Feb 08, 2010

This recipe is a little off. I just made a batch and it was too loose. 3/4 cup of melted butter is too much in itself. 3/4 of a stick maybe? I was really looking forward to having these as I haven't had a good malasadas in quite sometime. I guess I'll just head to Fall River to find some. Please correct this recipe. Thank You.


20 Ratings

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.

Apr 27, 2005

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

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!

Feb 27, 2006

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

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.

Jun 03, 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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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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