6-1/2 flour
1/3 cup milk
1 pkg. dry yeast
6 tbsp. butter, cut up
2 tbsp. sugar
1-1/2 tsp. salt
1/2 cup warm water
3 tbsp. cooking oil
6 eggs
Shortening, for frying
1 cup sugar
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Directions:
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In a large bowl stir together 1/2 cup flour, yeast and 2 tbsp. sugar. Add warm water; stir until smooth. Cover; let rise in warm place 1 hour or until triple in volume.
In large bowl beat eggs until fluffy. Gradually add 1 cup sugar, beating 5 minutes or until thick and lemon-colored.
In a small saucepan heat and stir milk until almost boiling; remove from heat. Add butter and salt, stirring until butter almost melts. Cook to lukewarm.
Rub the inside of a large bowl with cooking oil. Pour in egg mixture. Stir in yeast and milk mixtures. Gradually add rest of flour, stirring to mix. Mix thoroughly with hands. Add rest of oil. Continue kneading dough to work in oil. Knead 5 minutes or more. Cover with plastic. Let rise in warm place for 2 to 3 hours; punch dough down.
For each doughnut roll 1/4 cup of dough out on lightly floured cloth to a 5 or 6-inch circle. Fry a few at a time in shallow hot shortening (375°F) approximately 1-1/2 minutes or until brown, turning once. Drain on paper towels. Roll in sugar/cinnamon.
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This may sound a little complicated at first, but if it's any encouragement, I learned how to cook only a year and a half ago, and I made malassadas this summer. They turned out as good as I remember mom's to be!
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User Reviews: |
malassadas is just disgusting my uncle is the best cook and he said you shouldn't give out recipes that you don't know what they taste like. ha! |
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Malassadas is a Portuguese dish better yet recipe for fried dough. Fired dough fritters on the Portuguese islands of the Azores are called Malassadas. On the mainland, they are called Filhoses
and jacinta is correct that this is not a traditional recipe for the malassadas |
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Malasaddes is not a portugeese dish. The proper name is filas. |
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View all 4 reviews of this recipe. |
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