These cakes are quite popular during Carnival in Portugal’s Azorean Islands. The traditional method of preparation calls for the dough to rest for 6 hours. Pieces of the rested dough are well stretched before frying. Some women stretch the dough over their knees to get the desired triangle shape. Others use a linen napkin folded diagonally as a template.–Cherie Hamilton
LC Puffy, Crispy, Fried Dough Goodness Note
Whatever you call this recipe for Portuguese fried dough, we think you’ll be woo’d by is puffy, crispy, fried dough goodness. We certainly were.
Azorean Doughnuts | Mallassadas Recipe
Hands-On Time: 20 minutes | Total Time: 40 minutes, not including resting | Makes 24
- 7 cups all-purpose flour
- 1 tablespoon unsalted butter, melted
- 2 tablespoons sugar
- 1/4 cup clear brandy or aguardente, a Portuguese distilled spirit
- 5 large eggs
- 2 ounces baker’s yeast
- 1/4 cup warm milk, [110°F to 115°F (43°C to 46°C)]
- Vegetable oil for frying
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
- 1. Pour the flour into a large bowl; add the melted butter, sugar, and the brandy and mix well. Then add the eggs, one at a time, incorporating the egg after each addition.
- 2. Mix the baker’s yeast with the warm milk and add to the flour mixture. If the mixture is too dry add a little more warm milk. Knead the dough briefly and place in a large bowl. Let rise in a warm place for 6 hours.
- 3. Grease hands with some oil. Tear off a small piece of dough and stretch it out by hand into the shape of a triangle. Fry in small batches of in 1 or 2 inches of hot oil 350°F (176°C). Mix sugar and cinnamon and sprinkle over warm malassadas. Serve warm or at room temperature.
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Azorean Doughnuts | Mallassadas Recipe © 2001 Cherie Hamilton. Photo © 2001 aptronym. All rights reserved.