I am Portuguese and grew up on these homemade malasadas. I am very excited to try this recipe as my mom's recipe died with her. In reference to the earlier reviewer asking for more directions, after years of helping my mom with these, I can tell you this. The dough should be of a light and fluffy consistency (similar to pretzel dough)with a good deal of gluten for stretching and you should dip your hands in a bowl of milk prior to working with each ball of dough. This prevents any sticking and makes the dough more manageable. When starting, it's best to start with a ball of dough slightly smaller than a tennis ball. Holding the ball in your fingertips, thumbs on top, start stretching the dough with your middle finger tips from the underside center out. You should end up with piece of dough that is roughly the size and shape of a large slice of bread and almost see through in the middle with a thicker edge all along the sides. This outer rim/edge will fry to a golden brown and the inner thin piece will stay a pale color. This is the classic look of the Azorean malasadas. When turning them over in the oil, be careful not to pierce the dough or the oil will seep in and ruin the flavor and texture. I am giving this recipe 5 stars on nostalgia alone!
Was this review helpful?
106 users found this review helpful
I am Portuguese and grew up on these homemade malasadas. I am very excited to try this recipe...