Think of this rustic yeast-raised fritter as the zeppole’s Portuguese cousin. Malasadas are denser and sturdier than most of the doughnuts we’re used to seeing in America, and the dough itself contains very little sugar—which is why I like to toss them in fritter sugar and pair them with a sweet and delicate sorbet.
Ingredients
- 2 tablespoons warm water (about 110°F)
- 1½ teaspoons active dry yeast
- ½ teaspoon sugar
- 1½ cups all-purpose flour
- ¼ cup evaporated milk
- 4 tablespoons (½ stick) unsalted butter, melted and cooled
- 2 large eggs
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Vegetable oil, for frying
- Fritter Sugar
Sweet milk Sorbet
- 2 cups sweetened condensed milk
- 2 cups nonfat milk
- Pinch of salt
How to Make It
- In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, yeast, and sugar. Let it sit for 5 minutes, until small bubbles appear on the surface. Add ¾ cup of the flour, the evaporated milk, butter, eggs, vanilla, and salt and mix until combined. Let the dough rest for 10 minutes.
- Add the remaining ¾ cup flour and mix until smooth. Cover the bowl with plastic wrap and let it sit in a warm place until the dough has doubled in size, about 30 minutes.
- Meanwhile, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare a baking sheet by lining it with paper towels.
- Using a ¾-ounce (1¼ inches in diameter) ice cream scoop, or a metal spoon, scoop the malasadas into the hot oil and fry them for 2 to 3 minutes, until golden brown. (Note: dipping your ice cream scoop or spoon into the fryer oil from time to time helps lubricate the scoop so that the dough pops neatly and easily into the fryer.) The balls tend to bob in the oil and rotate on their own, but it doesn’t hurt to nudge them here and there so that they cook evenly on all sides. Drain on the paper-towel-lined baking sheet.
- Toss the doughnuts in the fritter sugar while they’re still hot, and serve them immediately alongside the sweet milk sorbet. Sweet Milk Sorbet
- In a large bowl, whisk together the condensed milk, nonfat milk, and salt. Freeze in an ice cream maker. Once frozen, use immediately or store in the freezer for up to 1 month.