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Malasadas    Veg  HT CBF Portuguese 40mins plus proving

Makes approx 36    Hot  Vegetarian  Pastries   teatime  Portugal  Europe

pkt Active Dry Yeast
1 teasp Sugar
30ml/1fl.oz. Warm Water
350g/+12oz Plain Flour
100g/4oz Sugar
3 Eggs, beaten
50g/2oz Butter, melted
1/4 teasp Freshly Grated Nutmeg
120ml/4fl.oz. Evaporated Milk
120ml/4fl.oz. Water
1 teasp Salt
Oil for deep frying
Sugar for dredging


1. In a small bowl, dissolve the yeast and the 1 teaspoon sugar in the warm water.

2. Place the flour and sugar into a large mixing bowl, mix well then make a well in the centre.

3 Add the yeast mixture, eggs, butter, nutmeg, evaporated milk, water and salt and beat to form a soft dough. Cover and leave to rise for about 40 minutes or until doubled.

4. Preheat the oil in a deep fat fryer to 190C/375F. Drop teaspoonfuls of the risen dough from the bowl being into the hot fat and fry for a few minutes until browned. You will have to do this in batches. Do not overcrowd the pan.

5. Drain on kitchen paper then coat on all sides with granulated sugar and serve hot.

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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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