12 Serves
48 Mins
5 g
33 g
3 g
In a large bowl, combine warm milk, yeast, and a portion of the sugar; let sit until foamy. Whisk in eggs, remaining sugar, and flour to form a soft dough, then knead until smooth and let rise in a warm place.
Ingredients, vitamins, and health benefits
All Purpose Flour
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
NigerianVitamin K
1 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
34 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
Heat vegetable oil in a deep-frying pot to 175°C, monitoring with a thermometer.
Carefully drop small portions of the dough into the hot vegetable oil using a slotted spoon, frying until golden brown on both sides.
Remove the malasadas with a slotted spoon and drain on paper towels before serving warm.
Active dry yeast
Granulated Sugar
Milk
Egg
Vegetable Oil
Vitamin A
23 µg / 900 µgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
1 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
Fiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
13
g25
g21
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PersianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgAlcohol
0 g