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    You are in: Home / Recipes / 1st Place 1980 Malassadas Recipe
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    1st Place 1980 Malassadas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 21 mins

    1 hr 15 mins

    6 mins

    Scandigirl's Note:

    This 1981 recipe comes from our wonderful years living in Hawaii. I will never forget the look on our friends faces when they bit into my homemade Malassadas. This day and age it is not on my every day diet! But oh, the memories...

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix yeast and sugar and water.
    2. 2
      Set aside.
    3. 3
      Sift flour, salt and sugar together.
    4. 4
      Add nutmeg.
    5. 5
      Add reserved yeast mixture, eggs, melted butter and vanilla.
    6. 6
      Using a circular motion, stir by hand, adding warm milk gradually.
    7. 7
      On a lightly floured surface, knead bread well.
    8. 8
      Place dough in a bowl in a warm area free from drafts and cover.
    9. 9
      Let rise 1 hour or until dough doubles in volume.
    10. 10
      Pour about 2" of vegetable oil into a deep skillet or electric deep fryer.
    11. 11
      Heat oil to 375 F.
    12. 12
      When oil is hot, drop several tablespoonfuls of dough into oil.
    13. 13
      Turn frequently until malassadas are golden brown.
    14. 14
      Be careful not to put too many malassadas in at one time.
    15. 15
      Remove each malassada as they are cooked and drain on paper towels.
    16. 16
      Roll in granulated sugar while still hot.
    17. 17
      Repeat with rest of dough.

    Ratings & Reviews:

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    Nutritional Facts for 1st Place 1980 Malassadas

    Serving Size: 1 (274 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 705.7
     
    Calories from Fat 140
    19%
    Total Fat 15.5 g
    23%
    Saturated Fat 8.0 g
    40%
    Cholesterol 185.3 mg
    61%
    Sodium 358.9 mg
    14%
    Total Carbohydrate 118.3 g
    39%
    Dietary Fiber 3.7 g
    14%
    Sugars 19.2 g
    77%
    Protein 21.0 g
    42%

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