Punahou Malasadas (Doughnuts)

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Servings: 5 Difficulty: Advanced
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Fluffy, yeast-risen fried dough rolls coated in sweet sugar and nutmeg, inspired by Honolulu's famous bakery.
Punahou Malasadas (Doughnuts recipe image
Punahou Malasadas (Doughnuts recipe image
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Punahou Malasadas (Doughnuts)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 1865.9

Description

These Punahou-style malasadas are the ultimate comfort food, offering a pillowy soft interior that dissolves on the tongue. Made with a rich dough of eggs, butter, and evaporated milk, they are fried to a perfect golden brown and immediately tossed in a fragrant mixture of sugar and nutmeg. Unlike typical cake donuts, these have a light, airy texture reminiscent of brioche. They are best enjoyed warm, fresh from the fryer, making them an irresistible treat for weekend brunches, holiday gatherings, or a sweet afternoon pick-me-up. Simple ingredients create a complex, indulgent flavor that captures the spirit of Hawaiian baking.

Ingredients

Directions

  1. In a small bowl, dissolve 1 teaspoon of sugar in 1/4 cup of warm water.
  2. Sprinkle the active dry yeast over the sugar water and let stand for 5 minutes until foamy.
  3. In a large mixing bowl, sift together the flour, remaining 1/2 cup of sugar, and salt.
  4. Stir the melted butter into the dry ingredients.
  5. In a separate bowl, beat the eggs and evaporated milk together, then mix in the yeast mixture and 1 cup of water.
  6. Add the wet ingredients to the flour mixture and beat until a smooth dough forms.
  7. Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
  8. Punch down the dough to release air bubbles.
  9. Cover and let the dough rise a second time until puffy, about 30-45 minutes.
  10. Heat vegetable oil in a deep fryer or heavy pot to 375&# 194;°F (190ðC).
  11. Dip your fingertips in oil or softened butter to prevent sticking.
  12. Pinch off golf-ball-sized pieces of dough and gently shape them into smooth balls.
  13. Carefully drop the dough balls into the hot oil, frying a few at a time to avoid overcrowding.
  14. Fry until golden brown on one side, then turn and cook until golden on the other, about 1-2 minutes per side.
  15. Remove the malasadas and drain briefly on paper towels.
  16. While still warm, roll each malasada in the sugar-nutmeg mixture until fully coated.
  17. Serve immediately while warm and fluffy.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 1865.9kcal
% Daily Value *
Total Fat 36.8g57%
Saturated Fat 16.0g80%
Cholesterol 606.8mg203%
Sodium 367.9mg16%
Total Carbohydrate 316.0g106%
Dietary Fiber 10.0g40%
Sugars 40.6g
Protein 60.6g122%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Combine vegetable oil for frying, granulated sugar, and a dash of nutmeg in a large bowl for coating; set aside.

Keywords: malasadas, punahou, doughnuts, fried dough, hawaiian, yeast dough, sugar coated, nutmeg, evaporated milk, homemade, breakfast, dessert, pastry, indulgent, fluffy, golden brown, batch baking, traditional, comfort food, brunch
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