November 3, 2011 / By Foodland


Always a local favorite, Pastry Chef Rick Chang's homemade recipe for Malasadas is a winner!
Course Dessert
Servings 2 Dozen


  • Yeast
  • 1 package Fleischmann's ActiveDry Yeast (1/4 oz.)
  • 1 teaspoon sugar
  • 0.25 cup warm water
  • Dough
  • 6 cups flour
  • 0.5 cup sugar
  • 0.5 teaspoon Salt
  • 0.25 cup melted butter or margarine
  • 1 cup water
  • 1 cup evaporated milk
  • 6 units Eggs
  • Preparation
  • 1 quart vegetable oil (for frying)
  • sugar


  1. Dissolve yeast, sugar and water and set aside.
  2. Beat eggs. Measure flour into mixing bowl and add salt.
  3. Make a well in the flour, pour yeast mixture, eggs and other ingredients.
  4. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again.
  5. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown.
  6. Toss with sugar. Best when hot.


If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.
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