"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Malassadas (Portuguese Doughnuts) Recipe

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This recipe for Malassadas (Portuguese Doughnuts), by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Sandvik
Added: Wednesday, November 21, 2007


These cakes are very popular during Carnival in Portugal's Azorean Islands. The traditional method of preparation calls for the dough to rest for 6 hours in a dry place. Pieces of dough should be 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.

7 cups all-purpose flour
1 tablespoon unsalted butter, melted
2 tablespoons sugar
1/4 cup clear brandy or aguardente
5 large eggs
2 ounces baker's yeast
1/4 cup warm milk
Vegetable oil for frying
1/2 cup sugar
2 tablespoons ground cinnamon

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.

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.

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 (350F). Mix sugar and cinnamon and sprinkle over warm malassadas. Serve warm or at room temperature.




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