Malasadas
Yeast dough balls fried until golden-brown filled with sweet mango cream and dusted with sugar.
Allergens: Eggs, Dairy (whole milk, whipped cream), Gluten (flour)
Malasadas INGREDIENTS:
| 1½ cups | Whole milk |
|---|---|
| 2½ oz | Vegetable shortening |
| 2 packages (.75 oz) | Dry instant yeast |
| ⅓ cup | Water, warmed to 105° F |
| 2 each | Whole egg |
| ¼ cup | Sugar |
| 1½ teaspoons | Salt, kosher |
| 1 teaspoon | Nutmeg, ground |
| 3¼ cups | All-purpose flour |
| 1 gallon | Vegetable oil, for frying |
| 4 ½ cups | Sweet Mango Cream, sub-recipe |
| 1 cup | Lime Sugar, sub-recipe |
Sweet Mango Cream INGREDIENTS:
| 1¼ cups | DOLE® Chef-Ready Mango Frozen Purée, thawed |
|---|---|
| ½ cup | Lime juice, fresh |
| ½ teaspoon | Salt, kosher |
| ¾ cup | Sugar |
| 1 each | Vanilla bean, split |
| 4 each | Egg yolks |
| 1 cup | DOLE Chef-Ready Cuts Mango Cubes, thawed |
| 2 cups | Whipped cream |
Lime Sugar INGREDIENTS:
| 1 cup | Sugar |
|---|---|
| 2 Tablespoons | Lime zest |
Sweet Mango Cream DIRECTIONS:
- In large saucepot, whisk mango purée with lime juice, salt, vanilla bean seeds and ½ cup sugar.
- Bring mixture to a gentle simmer over medium-low heat, stirring to dissolve all ingredients.
- In separate bowl, whisk egg yolks and remaining sugar until sugar dissolves and it is no longer grainy.
- Whisking constantly, drizzle half of the hot mango mixture into the egg mix, then add this mixture into remaining mango mix in saucepot.
- Continuing to whisk, cook the mixture in saucepot for 5-7 minutes over medium heat until it thickens, but do not boil.
- Push mixture through a fine tamis and cover with film.
- Chill mixture until cold, about 2 hours.
- Stir in mango cubes and fold in whipped cream.
Lime Sugar DIRECTIONS:
- In a large mixing bowl, combine all ingredients; stir until well combined. Cover and set aside.
MALASADAS SAUCE DIRECTIONS:
- Preheat fryer oil to 350° F.
- In small bowl, combine water with yeast and whisk until foamy; let stand for 10 minutes.
- In a large pot, combine shortening and milk; heat until dissolved. Once milk mixture has heated to around 105° F, combine with yeast.
- Add egg yolks, sugar, salt, nutmeg and half of flour to mixing bowl. Add the yeast milk mixture to the mixing bowl.
- Use paddle attachment to mix ingredients in stand mixer at low speed for 5 minutes.
- Switch attachment to dough hook and run at medium speed, adding remaining flour in 3 intervals.
- Run mixer until dough pulls away from bowl, about 3-4 minutes. (If needed, add 2 Tablespoons flour in increments until dough is right consistency.)
- Transfer dough to well-oiled bowl and let rise, covered with plastic film, in warm environment until it doubles in size.
- Once risen, divide dough into thirds and roll each portion to a ⅜” thickness, cutting out ten 3” squares (do not re-use scrap dough).
- Let squares rise once more for 45 minutes, covered with a moist towel.
- Deep fry risen squares at 350° F, turning until golden-brown on both sides, about 1-1½ minutes per side. Set aside.
- Pipe in 2-3 Tablespoons Sweet Mango Cream.
TO SERVE:
- Dust with lime sugar and serve, one each.
Yield: 10 portions
