Tropical Malasada Shortcake
If you’ve dined at Brown’s Beach House this summer, you may have tried this delectable dessert: the Tropical Malasada Shortcake. It’s often featured as a special on the menu. This local specialty takes the Portuguese doughnut to the next level. If you’d like to try making this at home, Executive Pastry Chef Daniel sampson shows you how!
Malasadas Ingredients:
- 3 c. flour
- ¼ c. granulated sugar
- 1 Tbs + ½ tsp. dry yeast
- 7 eggs
- 2 tsp. salt
- 1 ½ c. unsalted butter
- Vegetable oil for frying
- Sugar for coating
Toppings:
- Fresh mango puree (you could swap for strawberry)
- 2 c. diced mango pureed until smooth
- Vanilla ice cream
- Powdered sugar to taste
Directions:
Mix together the flour, ¼ c. sugar, and yeast. We recommend kneading the dough by hand. If mixing by hand, allot 10-15 minutes. If using an electric mixer, mix for 5 to 6 minutes tops. Start by mixing in 3 eggs to form a soft and smooth dough consistency. Once it thickens, add the remaining 4 eggs (one at a time) and then add the salt. Fold in the butter (at room temperature), 1/2 cup at a time. Transfer dough to a large bowl, cover, and allow to rise at room temperature until it doubles. Refrigerate for 2 hours. Form the dough into a log and cut into nice, even portions. If you have a scale at home, 1.5 ounces is plenty. Allow them to rise once more at room temperature. Heat oil to 375°F. Fry the dough until it’s a nice, light golden brown on both sides. Drain on paper towels. Roll the malasadas in sugar when they’re still warm. This dessert takes best the day it’s made!
Makes 2 dozen malasadas.
