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Malassada: photo of the dish
Illustrative photo: _e.t from Saratoga, USA — CC BY-SA 2.0, Wikimedia Commons
Snacks & baking

Malassada

A Portuguese doughnut without a hole, with a soft, lightly sweetened dough, rolled in sugar and flavoured with cinnamon. Eaten warm, especially on Shrove Tuesday and at popular festivals.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

Instructions

  1. In a bowl, mix the flour, sugar, salt and yeast.
  2. Add the lukewarm milk, the beaten egg, the extra yolk and the softened butter, then knead for 10 minutes until you get a soft, smooth dough.
  3. Cover the bowl and let rise for 1 hour at room temperature, until the dough has doubled in volume.
  4. Gently knock back the dough and form balls of about 50 g, letting them rest for 15 minutes under a tea towel.
  5. Flatten each ball into a disc about 1 cm thick, without piercing it.
  6. Heat the oil to 170°C and drop the malassadas in for 2 to 3 minutes, turning them, until golden.
  7. Drain on kitchen paper, then roll them straight away in the sugar and cinnamon mixture.
  8. Serve warm, ideally the same day.

Variations and tips

Cream version. Fill cooled malassadas with vanilla pastry cream using a piping bag.

For children. Replace the rum with orange blossom water or orange juice for a milder flavour.

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Original Ecomely recipe.