Comments on: Azorean Doughnuts | Malassadas

By: Ellie

Ellie — Wed, 01 Sep 2010 13:47:03 +0000

My family is from the Azores and we would freeze these all the time. When I was in college my mother would make these in large batches and freeze them so I could take ziploc bags full to school with me. They freeze very well and last months in the freezer. The key is to sugar them first, let them cool and then wrap them in aluminum foil and put in a freezer-proof ziploc bag before freezing. We would do 2-3 malassadas per foil wrap so you had serving size portions ready. When you want one, pull it out of the freezer still wrapped in foil, let them sit for a few minutes then pop them into a toaster oven or regular oven at about 300-350 still in the foil. They come out just as crispy on the outside and soft and tasty on the inside. I usually sprinkle with a bit more sugar and cinnamon after since much of the original sugar will melt in. Nothing compares to freshly made malassadas, but this is not a bad substitute when you can’t have them fresh!

By: David Leite

David Leite — Fri, 25 Sep 2009 17:27:55 +0000

Tracy, some cooks do fry then freeze malassadas, but, to me, they never taste same. Any fried dough is best eaten right then and there. Obviously, it would be hard to make a whole raft of malassadas on the spot at a wedding. My advice is to fry up a batch, sugar half of the doughnuts, let them all cool, then freeze them. Defrost them and see if either version works for you.

By: Tracy

Tracy — Fri, 25 Sep 2009 11:03:29 +0000

I want to make these for my daughter’s wedding. Can they be cooked ahead of time and frozen? And if so, do I put the sugar on them before freezing or after i take them out? Thanks.