Malasada Donuts
- Difficulty Moderate
- Total time 2 hours and 30 minutes
- Servings 18 portions
- 1 tablespoon instant dried yeast
- 30ml milk
- Donut Dough
- 65g sugar
- 480g flour
- 250ml hot milk
- 4 eggs, large at room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Filling
- 500ml milk
- 90g sugar
- 30g cornflour
- 80g butter
- 2 eggs
- 2 egg yolks
- 1 teaspoon vanilla bean paste
- Roll and fill
- 200g sugar
- 400g jam (guava jam, passion fruit curd)
Preparation
- Place the yeast, 40ml milk and sugar in the Thermomix bowl and set to 2 min/37°C /speed 1. Add the flour, hot milk, butter, eggs, vanilla and salt and for 6 sec/speed 6. Then 3 min/
. It will be quite a sticky dough. Place in a very large bowl (it will swell up high) and cover and allow to rise for 1.5 hours or until triple in size. - While it is rising, make the creme patissiere. Place all ingredients in the Thermomix bowl for 7 min/90°C/speed 4. Place in a bowl and place cling film on top touching the surface so that a skin doesn't form.
- Punch down the dough when it is ready and flour a surface and roll the dough out until an inch thick. Cut out rounds with a 6cm/2.4 inch cutter placing them apart about an inch and allow to rise for 30 minutes.
- Heat oil to 180°C in a large pot and add three donuts at a time to the oil. Keep checking the oil temperature and adjust it up and down to keep it at 180°C. Place on a double paper towel lined tray and allow to rest for a few minutes before rolling in sugar.
- Place your fillings in a piping bag and using a small, sharp knife cut into the side of a donut and pipe the filling in. I put some jam, then the custard and then some jam again so that you can see from a glance what the filling is. Serve while warm!
. It will be quite a sticky dough. Place in a very large bowl (it will swell up high) and cover and allow to rise for 1.5 hours or until triple in size.
