Golden Hawaiian-Style Malasadas
Inspired by techniques from America's Test Kitchen.
Rich, eggy yeasted doughnut balls made with evaporated milk and fried until deep golden.
Always check the labels of the products you use.
Method
- 1
Mix the dough. Whisk the flour, sugar, yeast and salt together in the mixer bowl. Whisk the evaporated milk, warm water, eggs and cooled butter in the jug, pour into the bowl and run the mixer on low for about 2 min until everything comes together.
- 2
Knead. Turn the speed to medium and knead for about 8 min. The dough should become glossy and elastic but stay sticky and cling to the bowl; do not add extra flour.
- 3
First rise. Scrape the dough into the oiled bowl with an oiled spatula, cover and leave at room temperature for 1.5-2 h until doubled.
- 4
Shape. Turn the dough onto the oiled tray, press out the air and cut it into 12 pieces of about 60 g. With oiled hands roll each into a smooth ball, flatten it slightly to about 6 cm across and space them well apart.
- 5
Prove. Cover loosely and leave for 30-45 min. They are ready when they look puffy and a light fingertip press leaves a dent that slowly fills back.
- 6
Heat the oil. Fill the pan with oil to about 4 cm, keeping it no more than half full, and heat it to 170 °C.
- 7
Fry. Lower 3-4 balls gently into the oil and fry for 2-3 min a side, holding the oil between 165 and 175 °C, until deep golden with a pale band around the middle. The centre should read about 90 °C on a probe. Drain on the rack.
- 8
Serve. Serve warm on the day they are made.
Storage
Best on the day. Keep leftovers in an airtight container for up to 1 day and warm in a 160 °C oven for 5 min.
Equipment
- stand mixer with dough hook
- jug and whisk
- oiled spatula
- large oiled bowl
- baking tray brushed with oil
- large heavy pan or casserole, at least 24 cm wide
- deep-frying or probe thermometer
- slotted spoon or spider
- wire rack over a tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 250 kcal |
| Protein | 5.4 g |
| Carbohydrate | 26.5 g |
| of which sugars | 4.3 g |
| of which free sugars | 4.2 g |
| Fat | 13.6 g |
| of which saturates | 2.7 g |
| Fibre | 0.9 g |
| Salt | 0.3 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
