Portuguese Doughnuts

    3 days 1 hour 30 minutes

    Sometimes called "Malasadas Dois", this deep fried dessert is dusted with sugar while hot then enjoyed warm. These take a while to make but are well worth the effort.

    24 people made this

    Serves: 48 

    • 1 teaspoon sugar
    • 1/4 cup (60ml) warm water
    • 7g active dry yeast
    • 4 eggs
    • 1 cup (200g) white sugar
    • 1 teaspoon salt
    • 4 cups (500g) plain flour
    • 1 cup (250ml) lukewarm milk
    • 170g melted butter
    • vegetable oil, for deep-frying
    • 1 cup (200g) white sugar, for dusting

    Preparation:2days22hours  ›  Cook:30min  ›  Extra time:3hours rising  ›  Ready in:3days1hour30min 

    1. Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top. Let stand for about 5 minutes to dissolve.
    2. In a large bowl, whisk the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
    3. Once the dough has doubled, punch down and knead until the dough is elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. When the dough has doubled, it is ready to use.
    4. Heat oil in a deep fryer or large deep pan to 180 degrees C. Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous.
    5. With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 10cm wide. If you mess up, just throw it back in with the other dough and start over. Tiny holes are fine.
    6. Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook until golden brown, about 3 minutes per side. Remove from the oil using a slotted spoon. Drain on paper towels. Coat with extra sugar while still hot. Serve warm.

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    Reviews in English (17)


    These were delicious. I made the dough up early in the morning, with counter-top rising rather than fridge overnight rising. The dough was too thin and sticky to work with by hand, so I just used two spoons to scoop the dough into the oil. I put the remaining dough in the fridge for 24 hours, and the donut consistency the next day was even better.  -  25 Jan 2006  (Review from Allrecipes USA and Canada)


    I ate too many of these, but I do not regret it. I think it would be really good with some lemon or orange zest added to the dough, or perhaps to the sugar used to coat the donuts. Cooking temp is very important.  -  12 May 2005  (Review from Allrecipes USA and Canada)


    I am from Fall River Mass and these Malasadas are what you find at your Portuguese bakery down the street  -  27 Apr 2005  (Review from Allrecipes USA and Canada)