Malasadas (Filled Donuts)

Makes approx. 18 donuts Prep Time 1 hours   Cook Time 10 minutes   Calories Per Serve: too many to count  Rated:

Donuts are iconic American fare, but this filled version originated with migrant workers from Portugal and is now most commonly found in Hawaii. Go figure. The tradition is that the oldest woman in the household cooks the donuts, (that would be me) while the children roll them in sugar on Fat Tuesday, which is the last Tuesday before Lent— and appropriately named. Best served hot, these are totally worth the effort and time spent waiting for the yeast to do its thing. They also freeze well I have been told, but I am yet to test that theory as they don’t last long enough in this house to make it to the freezer.

TIP:

I have used coconut oil for frying the malasadas as it lends a slightly sweet taste to the end result; however, I do love my Cobram Estate Extra Virgin Olive Oil and, after some education on their EVOO, I am delighted to recommend deep frying in it as well. You will have a great result and taste.

TASTE:

Consider filling your donuts with Pistachio Pudding, Chocolate Pudding, Vanilla Cream filling (from Salted Caramel Banana Cream Pie recipe), whipped cream, or strawberry or raspberry jam.


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Need

Do

1  

Place yeast, milk, cream, water, sugar, vanilla paste, vinegar and butter into the Thermomix bowl and warm 1 min/37°C/speed 1.

2  

Add salt and flour and combine 6 seconds/speed 6.

3  

Knead 3 minutes/Interval/dough setting.

4  

Transfer dough onto a floured silicone mat, wrap and allow to double.

5  

Roll dough out to about 3-centimetres thick and cut rounds using a 7-centimetre ring cutter. Set each donut onto a floured piece of baking paper and cover with a clean tea towel. Allow to rise again until doubled.

6  

Heat enough coconut oil in a saucepan with a small circumference so that you can submerge a donut or two at a time. The oil temperature should be around 170°C–180°C. Reduce the heat anytime the thermometer reads above 180°C as you will burn the exterior of the donut before the centre is cooked.

7  

Fry each donut for about 2 to 3 minutes until golden on both sides.

8  

Roll straight away in a bowl of raw sugar. Cool slightly.

9  

To fill, place your filling into a piping bag with a pointed nozzle. Cut a small slit in the side of the donut and insert the tip. Fill with filing until you can see it starting to just peep out.

10  

Serve whilst still warm ideally.

Served with

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