Recipe by Scotty
"A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up."
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1 (.25 ounce) envelope
active dry yeast
butter or margarine, melted
vegetable oil for deep-frying
white sugar for decoration
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.
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.
I am from Fall River Mass and these Malasadas are what you find at your Portuguese bakery down the street :)
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.
My Portuguese mother made malasadas. Now I can share these wonderful delights with my friends in Ocala, FL. This recipe is perfect!
Made this with my gluten-free flour and they turned out soooo yummy! Definitely time consuming though.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 121
** Calories from Fat: 48
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