Malasadas (Portuguese Pancakes)
Prep Time: 15 minutes | Total Time: 15 minutes
Servings: 12 | Category: Dessert, Drop Cookies
Description:
Malasadas are a delightful Portuguese treat often enjoyed during Shrove Tuesday celebrations. These light and crispy fried batter delights are traditionally dipped in a fragrant anise-scented syrup, making them a unique and flavorful dessert. Although they are best served immediately after frying, you can reheat them in the microwave for later enjoyment. Perfect for any festive occasion, these malasadas will surely be a hit with family and friends!
Ingredients
For the Syrup:
| Ingredient | Quantity |
|---|---|
| Sugar | 2 cups |
| Water | 1 cup |
| Anise seeds | 2 tsp |
For the Malasadas:
| Ingredient | Quantity |
|---|---|
| Dry yeast | 1 tsp |
| Sugar | 1 tbsp |
| Warm water | 1/4 cup |
| All-purpose flour | 3/4 cup |
| Eggs | 6 large |
| Lemon zest | 1 lemon |
| Vanilla extract | 1 tsp |
| Sugar | 1 tbsp |
| Salt | 1/4 tsp |
| Evaporated milk | 1/2 cup |
| All-purpose flour | 2 cups |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 614.6 |
| Total Fat | 40.7 g |
| Saturated Fat | 6.5 g |
| Cholesterol | 111.3 mg |
| Sodium | 51.1 mg |
| Total Carbohydrates | 57.4 g |
| Dietary Fiber | 0.9 g |
| Sugars | 35 g |
| Protein | 6.5 g |
Instructions
Making the Syrup:
- In a small saucepan, combine sugar, water, and anise seeds.
- Heat over medium heat, stirring occasionally, until the mixture reaches a simmer and the sugar has completely dissolved.
- Continue to cook the syrup for approximately 30 minutes, or until it thickens slightly to a thin consistency.
- Keep the syrup warm on low heat, but be careful not to overcook it, as this may cause it to crystallize.
Preparing the Malasadas:
- In a small bowl, dissolve the dry yeast and 1 teaspoon of sugar in warm water. Let it sit for about 5 minutes until the mixture becomes bubbly and frothy.
- Add 3/4 cup of flour to the yeast mixture and stir well. Set the mixture aside in a warm place to rise until bubbles form on top, which should take around 20 minutes.
- In a separate large mixing bowl, combine eggs, lemon zest, vanilla extract, 1 tablespoon of sugar, salt, and evaporated milk. Use a hand mixer or whisk to beat the mixture for about 5 minutes, until it becomes smooth and slightly frothy.
- To the egg mixture, add the yeast mixture and 2 cups of flour. Stir until a soft, thick batter forms.
- Cover the bowl with a clean cloth and allow the batter to rise in a warm place for at least 1 hour, or until it has doubled in size.
- In a large, deep saucepan or fryer, heat oil to 325°F (165°C). The oil should be deep enough to submerge the malasadas.
- Once the oil is ready, drop spoonfuls of the batter (about 6 small tablespoons at a time) into the hot oil. Be careful not to overcrowd the pan.
- Fry the malasadas, turning them occasionally with a slotted spoon, until they are golden brown and crisp on the outside. This should take about 3-4 minutes per batch.
- Remove the fried malasadas from the oil and place them on a plate lined with absorbent paper to drain excess oil.
- While the malasadas are still warm, immerse them gently into the prepared anise syrup, allowing them to soak up the syrup for a few seconds.
- Remove the malasadas from the syrup, allowing any excess syrup to drip off.
- Arrange the malasadas on a serving platter and serve immediately.
Enjoy your homemade Portuguese malasadas with their fragrant, sweet syrup and crispy golden texture!
Tips and Variations:
- If you prefer a less sweet syrup, reduce the sugar content by half and adjust the amount of anise to taste.
- For a different flavor twist, try adding a few drops of almond extract to the batter.
- Malasadas are best served fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat them in the microwave for a few seconds to bring back their delicious flavor.
- You can also serve malasadas with a dusting of powdered sugar or honey instead of the syrup for a different take on the classic treat.
Recipe by Terence Da Silva, Prince Albert, Saskatchewan
Source: The Great Canadian Feast
