Ingredients
Method
- In a small bowl, dissolve the yeast and 1 tablespoon sugar in the warm water. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, whisk together the flour, remaining 1/2 cup sugar, and salt. Make a well in the center and pour in the scalded milk, melted butter, eggs, and yeast mixture. Beat thoroughly until a soft, smooth dough forms. Cover the bowl with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
- Heat oil in a deep pot to 350°F (175°C). While the oil heats, shape the dough into flat round discs about 3 inches wide, pulling the dough outward and pressing a small indentation in the center with your thumb.
- Carefully place a few dough discs into the hot oil, being careful not to overcrowd. Fry until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels, then immediately toss in a bag with sugar to coat evenly.
Nutrition
Notes
Scalded milk makes the malasadas fluffier; heat it just until small bubbles form around the edge, then let it cool slightly. For a richer flavor, substitute half the milk with evaporated milk. Store leftover malasadas in an airtight container at room temperature for up to 2 days, but they are best fresh. Reheat in a 350°F oven for 5 minutes to restore crispness. Do not overmix the dough or it will become tough; mix just until combined. If the dough is too sticky, add a tablespoon of flour at a time. For a twist, fill with haupia (coconut pudding) or guava jelly after frying.