Makes: 5 Dozen Malassadas Oven: 160 °C / 320 °F
Preparation Time: 1 hour 30 minutes Frying Time: 30 minutes
Ingredients
| 500 |
g |
Cake Flour ( 4 x 250 ml / 4 cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 10 |
ml |
Sugar ( 2 tsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 5 |
|
Large eggs, separated |
| 250 |
ml |
Warm milk ( 1 cup ) |
| 250 |
g |
Lukewarm water ( 1 cup ) |
|
|
Rind of 1 lemon |
|
|
Oil, for frying |
|
|
Syrup or Honey, to serve |
Method
- Sift the flour, salt and sugar together in a mixing bowl. Add the Anchor Instant Yeast and mix.
- Beat the egg yolks, warm milk and lukewarm water together and add in the lemon rind.
- Beat the egg whites until slightly stiff, not too stiff.
- Make a well in the centre of the flour and pour in the egg and milk mixture. Stir until thoroughly mixed.
- Fold in the beaten egg whites with a metal spoon until well mixed in.
- Cover the bowl with greased plastic and leave in a warm place to rest for 30 minutes.
- Knock the dough down, cover once again and allow to rise in a warm place for 20 – 25 minutes.
- Warm the oil in a deep saucepan to about 160 °C / 320 °F. Fry spoonfuls of the batter until golden in colour.
- Remove from the saucepan with a draining spoon and place onto paper towel to absorb the oil.
- Place onto a serving plate and serve with lots of syrup or honey. You can also roll them in cinnamon sugar to serve. Bon appetite!
