14 Delicious Malasadas Dois Recipes You Must Try

Have you ever tasted the sweet, fluffy delight that is a malasada? These Portuguese-inspired doughnuts are a hidden gem in the world of desserts, offering a perfect blend of crispy exterior and pillowy softness inside. Whether you’re a seasoned baker or just starting out, our roundup of 14 Delicious Malasadas Recipes You Must Try will inspire your next kitchen adventure. Get ready to indulge in these irresistible treats!

Traditional Portuguese Malasadas Dois

Hey, have you ever stumbled upon a dessert so good it feels like a warm hug? That’s exactly what Traditional Portuguese Malasadas Dois are—a sweet, fluffy doughnut-like treat that’s all about indulgence.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk, lukewarm
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a small bowl, dissolve the yeast in lukewarm milk with a pinch of sugar. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine sifted flour, granulated sugar, and sea salt. Make a well in the center.
3. Pour the yeast mixture, melted butter, beaten eggs, and vanilla extract into the well. Mix until a sticky dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour, but keep it minimal for tenderness.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Heat vegetable oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer for accuracy.
7. Punch down the dough and roll it out to 1/2-inch thickness. Cut into 2-inch rounds.
8. Fry the rounds in batches for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pot to ensure even cooking.
9. Drain on paper towels and dust generously with powdered sugar while still warm.

Out of the fryer, these malasadas are irresistibly light with a slightly crisp exterior. The vanilla whispers through each bite, making them perfect alongside a strong espresso or as the star of your next brunch spread.

Chocolate Filled Malasadas Dois

Ready to dive into a dessert that’s as fun to make as it is to eat? These Chocolate Filled Malasadas Dois are a twist on the classic Portuguese treat, stuffed with rich, melty chocolate for an irresistible finish.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled
• 1/2 tsp fine sea salt
• 1 cup semisweet chocolate chips
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large bowl, combine the sifted flour, granulated sugar, and active dry yeast.
2. Pour in the warmed whole milk and mix until just combined. Let sit for 5 minutes to activate the yeast.
3. Add the lightly beaten eggs, melted unsalted butter, and fine sea salt to the bowl. Mix until a sticky dough forms.
4. Transfer the dough to a floured surface and knead for 10 minutes, or until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Flatten each piece and place a teaspoon of semisweet chocolate chips in the center. Pinch the edges to seal.
7. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the malasadas in batches for 2-3 minutes per side, or until golden brown.
8. Remove with a slotted spoon and drain on paper towels. While still warm, dust with powdered sugar.

Soft and pillowy on the inside with a crispy exterior, these malasadas are a chocolate lover’s dream. Serve them warm for the ultimate gooey chocolate center, or pair with a scoop of vanilla ice cream for an extra indulgent treat.

Strawberry Jam Malasadas Dois

Oh, you’re in for a treat with these Strawberry Jam Malasadas Dois! Imagine biting into a fluffy, golden doughnut, only to find a sweet, tangy strawberry jam surprise inside. It’s the perfect blend of textures and flavors that’ll have you reaching for seconds.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled
• 1/2 tsp fine sea salt
• 1 cup strawberry jam
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large bowl, combine the sifted flour, granulated sugar, and active dry yeast. Mix well to ensure the yeast is evenly distributed.
2. Add the warmed whole milk to the dry ingredients, followed by the lightly beaten eggs, melted butter, and fine sea salt. Stir until a sticky dough forms.
3. Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten slightly.
6. Place a teaspoon of strawberry jam in the center of each dough piece, then carefully seal the edges to encase the jam completely. Tip: Ensure the edges are well-sealed to prevent the jam from leaking during frying.
7. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the malasadas in batches, turning once, until golden brown on both sides, about 2-3 minutes per side. Tip: Maintain the oil temperature to ensure even cooking.
8. Remove the malasadas with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar.

Enjoy these malasadas warm for the ultimate experience—the dough is irresistibly soft, and the strawberry jam adds a delightful burst of flavor. Serve them at your next brunch for a guaranteed crowd-pleaser.

Cinnamon Sugar Malasadas Dois

Craving something sweet and indulgent? These Cinnamon Sugar Malasadas Dois are your answer, combining fluffy dough with a crispy cinnamon sugar coating that’s downright irresistible.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 cup granulated sugar, for coating
• 2 tbsp ground cinnamon, for coating
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the sifted flour, 1/2 cup granulated sugar, and active dry yeast.
2. Pour in the warmed whole milk and let the mixture sit for 5 minutes until the yeast is foamy.
3. Add the lightly beaten eggs, melted unsalted butter, pure vanilla extract, and fine sea salt to the bowl. Mix until a sticky dough forms.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Heat vegetable oil in a deep fryer or large pot to 350°F, ensuring there’s enough oil to submerge the malasadas.
6. While the oil heats, mix 1 cup granulated sugar and ground cinnamon in a shallow dish for coating.
7. Once the dough has risen, punch it down and scoop out tablespoon-sized portions. Roll each into a ball and flatten slightly.
8. Fry the dough pieces in batches for 2-3 minutes per side, or until golden brown. Drain on paper towels.
9. While still warm, roll each malasada in the cinnamon sugar mixture until fully coated.

Absolutely delightful, these malasadas boast a light, airy interior with a perfectly crisp exterior. Serve them warm with a drizzle of honey or a side of vanilla ice cream for an extra treat.

Pumpkin Spice Malasadas Dois

Ready to dive into a fall favorite with a twist? These Pumpkin Spice Malasadas Dois are your next must-try treat, blending cozy flavors with a fluffy, irresistible texture.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup pumpkin puree
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/2 tsp active dry yeast
• 1/4 cup warm water (110°F)
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine sifted flour, granulated sugar, cinnamon, nutmeg, cloves, and ginger.
3. Add the pumpkin puree, beaten eggs, milk, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until a sticky dough forms.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Use a thermometer to ensure accuracy.
6. Using a spoon or ice cream scoop, drop portions of dough into the hot oil. Fry in batches to avoid overcrowding.
7. Fry each malasada for 2-3 minutes per side, or until golden brown and puffed. Tip: Adjust the heat as needed to maintain 350°F.
8. Remove malasadas with a slotted spoon and drain on paper towels. Tip: Let them sit for a minute to cool slightly before dusting.
9. While still warm, dust the malasadas generously with powdered sugar. Tip: Use a sieve for an even coating.

Zesty with spice and pillowy soft, these malasadas are a fall dream. Serve them warm with a side of spiced cider for the ultimate cozy treat.

Coconut Cream Malasadas Dois

Let’s dive into making these heavenly Coconut Cream Malasadas Dois, a twist on the classic Portuguese doughnut that’s sure to impress. You’ll love the fluffy texture and the rich coconut cream filling that makes every bite a tropical escape.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup warm whole milk (110°F)
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled
• 1/2 tsp fine sea salt
• 1 cup coconut cream
• 1/4 cup powdered sugar, for dusting
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the warm milk and yeast. Let sit for 5 minutes until frothy.
2. Add the sifted flour, granulated sugar, beaten eggs, melted butter, and sea salt to the yeast mixture. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test when stretched.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, prepare the coconut cream filling by whisking together coconut cream and powdered sugar until smooth. Chill until ready to use.
6. After the dough has risen, punch it down and roll out to 1/2-inch thickness. Cut into 3-inch rounds.
7. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough rounds in batches for 2-3 minutes per side until golden brown. Tip: Maintain the oil temperature for even cooking.
8. Drain the malasadas on paper towels, then fill a piping bag with the chilled coconut cream. Tip: Use a small nozzle to inject the cream into the center of each malasada.
9. Dust the filled malasadas with powdered sugar before serving.

These Coconut Cream Malasadas Dois are irresistibly light with a crispy exterior and a creamy, coconut-filled center. Try serving them with a drizzle of chocolate sauce for an extra decadent touch.

Lemon Glazed Malasadas Dois

Mmm, imagine biting into a fluffy, warm malasada, its exterior crisply glazed with a tangy lemon frosting that melts in your mouth. That’s what you get with these Lemon Glazed Malasadas Dois, a twist on the classic Portuguese treat that’s perfect for any time of day.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• Vegetable oil, for frying
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. In a large mixing bowl, combine the sifted flour, granulated sugar, and active dry yeast.
2. Gradually add the warmed whole milk to the dry ingredients, stirring until just combined.
3. Mix in the lightly beaten eggs, melted clarified butter, vanilla extract, and fine sea salt until a sticky dough forms.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Heat vegetable oil in a deep fryer or large pot to 350°F, ensuring there’s enough oil to submerge the malasadas.
6. Gently scoop tablespoon-sized portions of dough and carefully drop them into the hot oil, frying in batches to avoid overcrowding.
7. Fry each malasada for 2-3 minutes per side, or until golden brown and puffed. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
8. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth to create the glaze.
9. While the malasadas are still warm, dip each one into the lemon glaze, ensuring an even coating, then set aside on a wire rack to let the glaze set.

So, there you have it—malasadas that are irresistibly soft inside with a crisp, sugary glaze that packs a zesty punch. Serve them stacked high on a platter for a show-stopping brunch centerpiece, or enjoy them one by one as a sweet afternoon pick-me-up.

Nutella Stuffed Malasadas Dois

Biting into a warm, sugary malasada is like a little slice of heaven, but when you stuff it with Nutella, you’re taking it to a whole new level of deliciousness. Perfect for when you’re craving something sweet and indulgent.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled
• 1/2 tsp fine sea salt
• 1 cup Nutella
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large mixing bowl, combine the sifted flour, granulated sugar, and active dry yeast.
2. Gradually add the warmed whole milk to the dry ingredients, stirring until just combined.
3. Incorporate the lightly beaten eggs, melted butter, and fine sea salt into the mixture, kneading until a smooth dough forms. Tip: The dough should be slightly sticky but manageable.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball.
6. Flatten each ball slightly and place a teaspoon of Nutella in the center. Carefully seal the dough around the Nutella, ensuring no filling escapes.
7. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the malasadas in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pot to ensure even cooking.
8. Remove the malasadas with a slotted spoon and drain on paper towels. Tip: Let them cool slightly before dusting with powdered sugar to prevent melting.
9. Generously dust the warm malasadas with powdered sugar before serving.

Just imagine the contrast of the crispy exterior with the gooey, chocolate-hazelnut center. Serve these malasadas warm with a side of fresh berries for a delightful contrast of flavors.

Apple Cinnamon Malasadas Dois

Now, imagine biting into a warm, fluffy malasada that’s bursting with the sweet tang of apple and the warm spice of cinnamon. That’s exactly what you get with these Apple Cinnamon Malasadas Dois, a twist on the classic Portuguese treat that’s perfect for any time of day.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 tbsp active dry yeast
• 1/2 cup warm whole milk (110°F)
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 cup finely diced apples
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together the sifted flour, granulated sugar, cinnamon, and salt.
2. Dissolve the yeast in the warm milk and let it sit for 5 minutes until frothy.
3. Add the yeast mixture, beaten eggs, and melted clarified butter to the dry ingredients. Mix until a soft dough forms.
4. Fold in the diced apples until evenly distributed throughout the dough.
5. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
6. Heat vegetable oil in a deep fryer or large pot to 350°F.
7. Using a spoon, drop portions of dough into the hot oil, frying in batches to avoid overcrowding.
8. Fry each malasada for 2-3 minutes per side, or until golden brown and puffed.
9. Remove with a slotted spoon and drain on paper towels.
10. While still warm, dust the malasadas with powdered sugar.

Perfectly crisp on the outside and tender on the inside, these malasadas are a delightful mix of sweet and spicy. Serve them with a dollop of whipped cream or a side of caramel sauce for an extra indulgent treat.

Banana Cream Malasadas Dois

You’ve probably had malasadas before, but Banana Cream Malasadas Dois take this beloved treat to a whole new level. Imagine fluffy, golden doughnuts filled with a luscious banana cream that’s just the right amount of sweet.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/2 tsp fine sea salt
• 1 cup ripe banana puree
• 1 cup heavy cream
• 2 tbsp confectioners’ sugar
• 1 tsp pure vanilla extract
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the sifted flour, granulated sugar, and yeast. Gradually add the warmed milk, stirring until a sticky dough forms.
2. Mix in the lightly beaten eggs, melted clarified butter, and sea salt until the dough is smooth. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
3. While the dough rises, prepare the banana cream by whisking together the banana puree, heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Chill until ready to use.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Carefully drop spoonfuls of dough into the hot oil, frying in batches to avoid overcrowding.
5. Fry each malasada for 2-3 minutes per side, or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
6. Once cooled slightly, pipe the chilled banana cream into each malasada using a pastry bag fitted with a small tip.
7. Dust with additional confectioners’ sugar before serving warm.

Each bite of these malasadas offers a crispy exterior giving way to a soft, airy center, with the banana cream adding a refreshing contrast. For an extra touch, drizzle with caramel sauce or serve alongside a scoop of vanilla bean ice cream.

Peanut Butter Jelly Malasadas Dois

Oh, you’re in for a treat with this one! Imagine your favorite childhood sandwich transformed into a fluffy, fried doughnut—that’s Peanut Butter Jelly Malasadas Dois for you. It’s a fun twist that’ll have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled
• 1/2 tsp fine sea salt
• 1 quart vegetable oil, for frying
• 1/2 cup creamy peanut butter
• 1/4 cup grape jelly
• 1/4 cup powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together sifted flour, granulated sugar, and yeast.
2. Add warmed milk to the dry ingredients, stirring until just combined.
3. Mix in lightly beaten eggs, melted butter, and sea salt until a sticky dough forms.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Heat vegetable oil in a deep fryer or large pot to 350°F, using a candy thermometer to monitor the temperature.
6. While the oil heats, roll the dough into 1-inch balls on a lightly floured surface.
7. Fry the dough balls in batches for 2-3 minutes per side, or until golden brown. Tip: Avoid overcrowding the pot to ensure even cooking.
8. Transfer fried malasadas to a paper towel-lined plate to drain excess oil.
9. Once slightly cooled, use a piping bag to fill each malasada with peanut butter and jelly. Tip: A small tip works best to prevent tearing.
10. Dust the filled malasadas with powdered sugar before serving. Tip: Serve warm for the best texture and flavor.

Zesty and sweet, these malasadas boast a crispy exterior with a soft, airy interior. The peanut butter and jelly filling adds a nostalgic flavor that’s perfectly balanced by the powdered sugar’s sweetness. Try serving them with a side of cold milk for the ultimate comfort food experience.

Raspberry Filled Malasadas Dois

Picture this: a fluffy, golden malasada, its center bursting with sweet, tangy raspberry filling. It’s the kind of treat that makes any day feel special.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 1/4 cup granulated sugar
• 1 packet active dry yeast
• 3 cups all-purpose flour, sifted
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 cup raspberry jam, seedless
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large bowl, combine warmed milk, granulated sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add sifted flour and sea salt to the yeast mixture. Stir until a shaggy dough forms.
3. Mix in lightly beaten eggs and melted clarified butter until the dough is smooth and elastic.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. On a floured surface, roll out the dough to 1/2-inch thickness. Cut into 3-inch rounds.
6. Place 1 tsp raspberry jam in the center of half the rounds. Top with remaining rounds, sealing edges tightly.
7. Heat vegetable oil in a deep fryer to 350°F. Fry malasadas in batches for 2-3 minutes per side, until golden brown.
8. Drain on paper towels and dust generously with powdered sugar while still warm.

You’ll love the contrast between the crispy exterior and the soft, jam-filled center. Serve these malasadas warm with a drizzle of chocolate sauce for an extra indulgent twist.

Caramel Drizzled Malasadas Dois

Zesty and sweet, these Caramel Drizzled Malasadas Dois are your next guilty pleasure. Imagine biting into a fluffy, fried doughnut, only to be greeted by a rich, gooey caramel surprise inside. You’re going to love making (and eating) these.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tbsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• Vegetable oil, for frying
• 1/2 cup dulce de leche, for filling
• 1/4 cup caramel sauce, for drizzling

Instructions

1. In a large bowl, combine the sifted flour, granulated sugar, and active dry yeast. Whisk to blend evenly.
2. Pour in the warmed whole milk, followed by the lightly beaten eggs, melted butter, vanilla extract, and sea salt. Stir until a sticky dough forms.
3. Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Tip: The dough should spring back when poked gently.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to ensure accurate temperature.
6. Punch down the dough and divide into 12 equal pieces. Roll each into a smooth ball.
7. Fry the dough balls in batches, turning occasionally, for 2-3 minutes or until golden brown. Drain on paper towels. Tip: Don’t overcrowd the fryer to ensure even cooking.
8. Once cooled slightly, use a piping bag to fill each malasada with dulce de leche.
9. Drizzle the caramel sauce over the top of each filled malasada before serving.

Warm and inviting, these malasadas boast a crispy exterior with a soft, airy interior that perfectly complements the sweet caramel filling. Serve them fresh for a melt-in-your-mouth experience that’s sure to impress.

Vanilla Custard Malasadas Dois

Let me tell you about these Vanilla Custard Malasadas Dois—they’re like little pillows of joy, crispy on the outside, creamy on the inside, and utterly irresistible. Perfect for when you’re craving something sweet but want to impress with a bit of flair.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted and cooled
• 1 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 1 cup vanilla custard, chilled
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together the sifted flour, granulated sugar, and yeast.
2. Add the warmed milk to the dry ingredients, stirring until just combined.
3. Mix in the lightly beaten eggs, melted butter, vanilla extract, and sea salt until a sticky dough forms.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Heat vegetable oil in a deep fryer or large pot to 350°F, ensuring there’s enough oil to submerge the malasadas.
6. Gently punch down the dough and scoop out tablespoon-sized portions, rolling them into balls.
7. Fry the dough balls in batches for 2-3 minutes per side, or until golden brown and puffed.
8. Transfer the fried malasadas to a paper towel-lined plate to drain any excess oil.
9. Once slightly cooled, use a piping bag to fill each malasada with chilled vanilla custard.
10. Dust generously with powdered sugar before serving.

Make sure to serve these malasadas warm for the ultimate experience—the contrast between the crispy exterior and the smooth, creamy custard inside is divine. They’re perfect with a cup of coffee or as a sweet finish to any meal.

Conclusion

Luscious and irresistible, these 14 malasadas dois recipes are a treasure trove of flavors waiting to brighten your kitchen. Whether you’re a seasoned baker or trying your hand at these Portuguese delights for the first time, there’s something here for everyone. Don’t forget to whip up your favorite, leave a comment sharing which one stole your heart, and spread the joy by pinning this article on Pinterest. Happy baking!