13.5ouncecoconut milkcanned, full fat, unsweetened
2ouncesheavy cream
1teaspooncoconut extract
INSTRUCTIONS
Warm both kinds of milk in a saucepan over medium heat, then let it cool to 110F. Add the melted butter and the yeast to the warm milk. Set the yeast mixture aside for about 15 minutes to activate the yeast.
¾ cup whole milk, ¾ cup evaporated milk, 3 tablespoons unsalted butter, 4.5 teaspoons yeast
Add the eggs and sugar to a mixer fitter with the paddle attachment. Beat until the eggs are light and fluffy. Then alternately add the flour and the milk mixture in 4 separate additions. Beat until the wet and dry ingredients are well combined.
¾ cup granulated sugar, 3 eggs, 4 cups bread flour
Add the salt and switch to the dough hook attachment. Continue to beat the dough until it is smooth and pulls cleanly away from the sides of the mixer. 5 to 7 minutes. The dough will be very sticky. Place the dough in a lightly greased large bowl, and cover with plastic wrap or a damp clean kitchen towel. Allow the dough to rise in a warm place until it's doubled in size. (1 to 2 hours, depending on the temperature.)
¼ teaspoon kosher salt
Prepare a baking sheet lined with parchment paper. Generously oil the parchment paper.
Once the dough has doubled, turn it onto a lightly floured surface. Roll out the dough to 1/2 an inch thick. Use a 3-inch biscuit cutter to cut the dough into 20 to 24 rounds. Place the rounds onto the oiled parchment paper.
Cover the baking sheets with a clean kitchen towel and allow the malasadas to rise until they've doubled in size. About 1 hour.
Heat 2 inches of oil in a dutch oven. You can also use a deep fryer for deep frying if you have one. Heat the oil to 350℉.
Use scissors to cut around each round of dough. Place the dough into the hot oil paper side up. Use tongs to remove the parchment paper and discard it.
Cook, flipping once. for 2 to 3 minutes on each side. Transfer to a wire rack and cook for about 5 minutes. Toss in sugar and set aside.
If desired, fill will pastry cream. Cut a small slit in each side of the donut and use a piping bag fitted with a tip to fill each malasada with about 2 tablespoons of custard.
How To Make Pastry Cream
Mix the egg yolks, sugar and cornstarch in a bowl. Whisk until sugar has dissolved (and the mixture has become lighter in color).
5 egg yolks, ½ cup sugar, 2 tablespoons corn starch
Pour the milk and cream into a saucepan. Add the vanilla pod. Bring to a simmer over medium heat.
1 cup whole milk, 1 cup heavy cream, 1 vanilla bean
Pour 1/3 of the hot milk mixture into the eggs. Vigorously whisk the eggs so that the hot milk doesn't cook them! Pour the egg mixture into the pot with the rest of the milk. Vigorously whisk until combined.
Place the pot back on the heat. Heat while stirring continuously with the whisk until the mixture begins to thicken. Continue to cook for up to another 5 minutes. Remove the pot from the heat and continue to stir for another whole milk.
Transfer the pastry cream into a bowl and remove the vanilla pod. Let cool at room temperature. Once at room temperature, refrigerate.
Chocolate Pastry Cream
Use the recipe for vanilla pastry cream and add in 2 tablespoons of cocoa powder to the sugar and egg mixtur5e.
2 tablespoons cocoa powder
After the pastry cream is thickened, add 6 ounces of chocolate chips and whisk until they are fully melted into the warm cream.
6 ounces dark chocolate
Coconut Pastry Cream
Replace the milk with one can of unsweetened coconut milk. and 2 ounces of heavy cream. Follow the recipe for making Vanilla pastry cream.
13.5 ounce coconut milk, 2 ounces heavy cream
Substitute coconut extract for the vanilla in this recipe.