Original recipe yields 48 servings
Based on a 2,000 calorie diet
These were delicious. I made the dough up early in the morning, with counter-top rising rather than fridge overnight rising. The dough was too thin and sticky to work with by hand, so I just u...
I ate too many of these, but I do not regret it. I think it would be really good with some lemon or orange zest added to the dough, or perhaps to the sugar used to coat the donuts. Cooking temp ...
I am from Fall River Mass and these Malasadas are what you find at your Portuguese bakery down the street :)
My Portuguese mother made malasadas. Now I can share these wonderful delights with my friends in Ocala, FL. This recipe is perfect!
Made this with my gluten-free flour and they turned out soooo yummy! Definitely time consuming though.
I followed recipe exactly but my dough never thickened enough to knead. It was more like a thick batter. I just dropped spoonfuls into oil.
These turned out just like the way my mom made them. They were eaten up in no time by my husband's family. Thanks so much for posting the recipe!
Tried it and I like It. I live at a higher elevation so add a extra 1 1/2cups of flour. dough was sticky but followed Intructions to wet fingures(WORK GOOD) I also let it rise over night in Frig...
I made these malasadas. They were better than average. I am sure with some practice, they will get even better. The dough was a little soupy, so I added a bit of flour. I could have mis-co...