Malassadas is called by a lot of names: Filhos, Portuguese Donuts, Fried Dough or Beaver Tails. The name may vary but one thing we all agree on is that they are delicious!!!
Growing up my mom would make malassadas just for special occasions. Her malassadas would be light and airy with a hint of lemon. Sometimes she wouldn’t the dough but instead make little balls of dough, which was like our version of donut holes. I remember eating them as quickly as they were being made.
Since I have posted this recipe before I was given a couple of great suggestions that I need to pass along…xoxo
1. From Bibiana… instead of using milk use cooking oil to dip your fingers when working the dough.
2. From Anna…Let the dough rise in a oven with door closed and light on… No drafts to worry about and the light gives it a little warmth.
Here’s My Aunt Lilia’s Version of
Makes about a dozen
3 cups of all purpose flour
½ teaspoon of salt
7 Large eggs at room temperature
1 stick of butter, melted
¼ cup of sugar
2 envelopes of active yeast ¼ oz in each envelope
¼ cup of lukewarm water to dissolve the yeast
Zest of 2 lemons
Milk as needed for dipping hands
3 cups of oil for frying
3 cups of sugar for dredging
Cinnamon for sprinkling* optional
In a small bowl dissolve the yeast packets with the ¼ cup of lukewarm water and leave aside.
In a small saucepan melt the stick of butter and leave aside.
In a large bowl beat together the eggs, sugar, butter and lemon zest until creamy. Then add in small intervals the flour and salt and continue to mix well. Lastly, you will add the dissolved yeast into the mix and blend well. Knead the dough by hand until everything is well incorporated.
On the few occasions that I have made this recipe, the batter was a little on the wet side and I did need to add a few tablespoons of flour to the mix during the final kneading..
You will cover the large bowl with some kitchen towels and place the bowl in a warm place, free of drafts, and wait till the dough doubles in size.
*This can take an hour or two depending on the weather. If it’s a cold day expect it to take a little longer. My Aunt Lilia suggested that I turn the oven on in the kitchen and have the bowl of dough near by. The extra heat will help in those extra cold days to make it rise faster.
Directions for frying:
Once the dough rises and doubles in size, you are now ready to fry the dough.
In a large, deep pot such as a dutch oven, heat the 3 cups of oil over low heat. Using a small bowl of milk to dip your hands, take about 1 tablespoon of dough in your hand. The dough is on the sticky side so make sure you have enough milk on your hands to stretch out the dough until it is round and thin. Then drop it into the oil very gently, make sure to turn them on both sides until they are a golden brown.
* It’s very important to make sure that the oil does not get too hot. What will happen is that the outside of the Malassadas will fry up quickly and also begin to burn but the inside will stay raw and undercooked. So be very careful and keep a close eye.
As soon as they are done frying I always place them first on a tray lined with paper towels so that any excess oil can be absorbed. Then I have another deep-sided tray filled with sugar ready, and while the Malassadas are still warm, dredge them through the sugar; you can also sprinkle some cinnamon if you like. I wasn’t raised with that, but I have heard that sometimes they would also add it.