Una malasada It is a kind of donut originating from the portuguese cuisineIt is said that the first time it was carried out was on São Miguel Island, part of the Azores archipelago, also becoming very popular in New Bedford, Massachusetts (USA), a place where there is a large population of Portuguese immigrants.
The malasadas are made with a dough in the form of balls to which yeast is added and later they are fried in oil and covered with sugar and which are currently filled with creams. Formerly, bacon and sugar were placed on them.
Ingredients:
½ teaspoon active dry yeast
1 iced sugar
30ml / 1fl.oz. hot water
350g / 12 oz plain flour
100g / 4oz sugar
3 beaten eggs
50g / 2oz butter, melted
01.04 freshly grated nutmeg teasp
120ml / 4fl.oz. evaporated milk
120ml / 4fl.oz. Water
1 teasp Salt
Frying oil
Sugar for dredging
Preparation:
1. In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water.
2. Place the flour and sugar in a large bowl, mix well then make a hole in the center.
3 Add the yeast mixture, eggs, butter, nutmeg, evaporated milk, water and salt and beat until smooth. Cover and let stand for about 40 minutes or until doubled.
4. Preheat the oil in a 190C / 375F deep fryer. Spoon spoonfuls of the dough into the hot and cold fat for a few minutes until golden brown. You will have to do this in batches. Do not overload the tray.
5. Drain on kitchen paper then cover on all sides with granulated sugar and serve hot.