Malasadas (Portuguese Doughnuts)
Girl & the Goat, This Little Goat, and Duck Duck Goat, Chicago
We think these bite-sized fritters from Top Chef winner Stephanie Izard are delicious served with ice cream, alongside a mug of coffee, or simply on their own.
about 2 dozen
- 1/2 cup plus 2 tablespoons water, divided
- 1/3 cup plus 3/4 teaspoon sugar, divided
- 1 1/4 teaspoon instant yeast
- 3 eggs
- 2 tablespoons butter, melted
- 4 cups sifted pastry flour
- 1/4 teaspoon salt
- Vegetable oil for frying
- Sugar for dusting
In a small bowl, combine 2 tablespoons of the water, 3/4 teaspoon of the sugar, and the yeast. Let stand for 10 minutes. The mixture should be foamy. If not, discard and repeat with new yeast.
In a small bowl, combine the remaining water with the eggs and melted butter; set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the remaining sugar with the flour and salt. Add the yeast mixture and mix on low speed. Add the egg mixture and continue mixing on low speed until incorporated. Increase the speed to medium and mix until the dough is smooth and shiny, about 5 minutes.
Cover the bowl with plastic wrap and let stand at room temperature for 1 hour. Refrigerate overnight.
Heat 3 inches of oil to 350°F in a tall, heavy-bottomed pot. Working in batches, carefully drop 2-tablespoon-sized balls of dough into the oil and fry until golden brown and cooked through, about 4 minutes. (Be sure the temperature of the oil returns to 350°F before frying a new batch.)
Transfer the fried malasadas to a plate lined with paper towels. Toss with granulated sugar before serving.