Malasadas (Filled Donuts)
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.
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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 Teaspoons dry active yeast
- 75 Grams full-cream milk
- 75 Grams cream
- 40 Grams water
- 1 Teaspoon raw asugar, plus more for rolling
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Teaspoon Apple Cider Vinegar
- 50 Grams Butter BUY
- 1-2 Pinches Pink Salt Flakes BUY
- 350 Grams Bakers or Strong Flour BUY
- Coconut Oil for frying BUY
- Fillings of choice, see Taste
Place yeast, milk, cream, water, sugar, vanilla paste, vinegar and butter into the Thermomix bowl and warm 1 min/37°C/speed 1.
Add salt and flour and combine 6 seconds/speed 6.
Knead 3 minutes/Interval/dough setting.
Transfer dough onto a floured silicone mat, wrap and allow to double.
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.
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.
Fry each donut for about 2 to 3 minutes until golden on both sides.
Roll straight away in a bowl of raw sugar. Cool slightly.
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.
Serve whilst still warm ideally.
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