Malassadas are the Azores’ gift to the fried-dough hall of fame: pillowy rounds of rich egg dough, fried golden and rolled in sugar while still hot. They are traditionally made for Carnaval, especially on Fat Tuesday, and Azorean emigrants carried them to Hawaii and New England.
They began as pre-Lent economy — using up butter and eggs before the fasting season — and became a point of Azorean pride. Emigrants carried them across the Atlantic, which is why malassadas are practically an institution in Hawaii and New England today.
Each island, and each family, has its own spin: some thin and crisp-edged, some plump as doughnuts. This version sits in the middle; stretch each ball thinner for the crispier style, or leave them plump for the fluffy one.
Malassadas Recipe
Ingredients
- 1 packet (2¼ teaspoons) active dry yeast
- ¼ cup warm water (100-110°F)
- 1 teaspoon sugar, for the yeast
- 4 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 6 large eggs
- ½ cup whole milk
- 4 tablespoons melted butter, cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 1 cup sugar, for coating
- 1 teaspoon ground cinnamon (optional)
Instructions
- Mix the yeast and teaspoon of sugar into the warm water and let it froth, 5 to 10 minutes.
- Combine the flour, sugar and salt in a big bowl and make a well. Add the eggs, milk, melted butter, vanilla and yeast mixture, and mix into a sticky dough.
- Knead on a floured surface 8 to 10 minutes (or 5 to 6 in a stand mixer), until smooth.
- Rise in a greased bowl, covered with a damp cloth, 1 to 2 hours, until doubled.
- Heat oil to 350°F in a fryer or heavy pot.
- Punch down the dough, cut golf-ball-sized pieces, and gently stretch each into a disc.
- Fry in batches, flipping once, until golden on both sides, 2 to 3 minutes per side.
- Drain on paper towels and toss in sugar (or cinnamon sugar) while hot.
- Serve warm — malassadas wait for no one.
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