12 Serves
101 Mins
In a large bowl, combine warm milk, sugar, and yeast, letting it sit until foamy. Gradually mix in flour, eggs, and a pinch of salt to form a soft, sticky dough.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
72 mg / 1,250 mgPotassium
79 mg / 4,700 mgSodium
129 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Cover the dough and let it rise in a warm place until doubled in size, approximately 60 minutes.
Heat vegetable oil in a deep pot to 175°C.
Drop spoonfuls of the dough into the hot oil and fry until golden brown on all sides, using tongs to turn them as needed.
Remove the Malasadas with a slotted spoon, drain on paper towels, and serve warm.
3
g50
g10
g
