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Easy Portuguese Malasadas Recipe (Fluffy Sugar Donuts)

Easy Portuguese Malasadas Recipe (Fluffy Sugar Donuts)

These traditional-style malasadas are soft, egg-enriched yeast donuts fried until golden and coated in granulated sugar while warm. The intentionally sticky dough creates a light, fluffy interior instead of a firm, bread-like texture.
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Prep Time 25 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Yeast Mixture
  • ¼ cup Warm water
  • 1 teaspoon Granulated sugar
  • 1 packet (2¼ teaspoons) Active dry yeast
Dough
  • 1 cup Whole milk, scalded and cooled until warm
  • ½ cup Unsalted butter, melted
  • ½ cup Granulated sugar
  • 1 teaspoon Fine salt
  • 3 eggs Large eggs, lightly beaten
  • 4 cups All-purpose flour, plus a little more if needed
For Frying and Coating
  • 1 quart Neutral frying oil, such as vegetable, canola, or peanut oil
  • ½-1 cup Granulated sugar for coating

Method
 

Step-by-Step
  1. Stir the yeast and 1 teaspoon sugar into the warm water. Let it stand for 5–10 minutes, until the surface becomes foamy.
  2. In a large bowl, combine the warm milk, melted butter, ½ cup sugar, and salt. Cool slightly if needed, then whisk in the lightly beaten eggs and activated yeast.
  3. Add the flour gradually, mixing until a soft, sticky dough forms. Stop adding flour when the dough is much softer and wetter than standard bread dough.
  4. Cover the bowl and let the dough rise in a warm, draft-free place for about 1 hour, or until doubled in size.
  5. Deflate the dough gently. Scoop or pinch off portions of roughly 2–3 tablespoons each and form them into loose balls, using oiled or lightly floured hands.
  6. Place the shaped dough on a lightly floured or greased tray. Cover and let it rise again for about 30–45 minutes, until visibly puffy.
  7. Heat the oil to 350°F (175°C). Fry the malasadas in batches, turning once or twice, for approximately 2–3 minutes total, until evenly golden brown.
  8. Drain the fried malasadas on paper towels or a rack. While still hot, roll them in granulated sugar and serve warm.

Notes

Keep the dough sticky and avoid adding excessive flour, since a stiff dough makes dense malasadas. Maintain the oil near 350°F (175°C), fry only a few at a time, and use a thermometer for the most consistent results. Optional coatings include cinnamon sugar or powdered sugar, and cooled malasadas can be filled with custard or fruit filling.