Ingredients
Equipment
Method
Activate the yeast
- In a small bowl, combine 1 cup of warm milk with a pinch of sugar. Sprinkle 2 teaspoons of active dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
Mix dry ingredients
- In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1 cup of granulated sugar, ½ teaspoon of nutmeg, and ½ teaspoon of cinnamon.
Combine wet and dry ingredients
- Once the yeast is activated, add it to the dry mixture along with 2 large eggs and ½ cup of melted unsalted butter. Mix until a dough begins to form.
Knead the dough
- Transfer the dough to a floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic.
Proof the dough
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Shape the malasadas
- After the dough has risen, punch it down to release the air. Divide it into small pieces and shape each piece into a ball. Let them rest for another 15-20 minutes.
Heat the oil
- In a deep fryer or large pot, heat oil to 350°F (175°C).
Fry the malasadas
- Carefully drop the shaped dough balls into the hot oil, frying them in batches until they are golden brown, about 2-3 minutes on each side.
Drain and dust
- Once golden brown, remove the malasadas with a slotted spoon and place them on paper towels to drain excess oil. While they are still warm, dust them generously with powdered sugar.
Serve warm
- Enjoy your malasadas Hawaii fresh out of the fryer!