One taste of these pillowy, sugar-dusted Hawaiian favorites and you may never go back to glazed raised.
Why This Recipe Works
Balancing a soft and slightly chewy interior with a crunchy exterior was the key to success for these hole-less doughnuts, which originated in Portugal and found their way to Portuguese American enclaves all over the United States. Since malasada dough is traditionally very wet and difficult to work with, we used a ratio of wet and dry ingredients that yielded a more workable mixture. Whole milk added sweetness while a couple of tablespoons of added butter gave the exterior a rich, golden-brown crunch. Adding yeast connected the dots, leavening these rounds to a perfect puff before they headed into the hot oil.
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