Following our recent market visit to Hawaii, we came back inspired with a brilliant new use for brioche dough–malasadas! Akin to an over-sized doughnut hole, a malasada is a traditional Portuguese confection made of sweet bread rolled into egg-shaped balls, deep-fried, rolled in sugar, and often filled. It’s hard to imagine improving on the light, fluffy, eggy, buttery, decadence of brioche dough, but this might just do the trick. If you’re looking for an even better doughnut, give brioche a try!
- Grapeseed oil (or any oil that can withstand high heat)
- LBA 15″ x 22″ Brioche Sheet(s)
- Deep-fryer or deep pot
- Granulated sugar or cinnamon-sugar mix (enough to coat brioche once fried)
- Cut brioche sheets into 2″ x 2″ squares and roll each square into balls until smooth. Place on a parchment-lined baking sheet leaving approximately 2 inches of space between. Allow to proof until double in size.
- Once proofed, fill fryer vat with oil to the max fill line or fill a deep pot on the stovetop with enough oil to submerge brioche balls. Heat oil in frying vat and put as many as can fit without crowding. Allow to fry, turning frequently, until evenly golden brown (approximately 1-1:30 minutes). Note: They will be slightly doughy in the center–this is okay.
- Once golden brown, immediately remove from the flyer and place directly into a bowl of granulated sugar or cinnamon-sugar. Gently toss with a spoon to evenly coat, then place on a tray to cool.
Voila! Brioche Malasadas! We love them as-is, but follow the true Hawaiian style and inject with custard, chocolate, or fruit filling.