Big Malasada 🍩
Ingredients
– 60g evaporated milk, warmed
– 90g milk, warmed
– 1 tsp active dry yeast
– 1½ tsp sugar (for blooming)
– 2¾ cups (330g) bread flour
– 2 Tbsp + 2 tsp sugar
– ¼ tsp salt
– 3 large eggs
– ¼ cup (57g) softened butter
– Oil for frying
For the topping
– ¼ cup sugar
– 1 tsp Chinese 5 Spice
For the Ube Filling
– 1 ½ cups milk
– ⅓ cup sugar
– 4 Tbs cornstarch, divided
– 3 egg yolks
– 1 Tbs ube extract
– 1 tsp vanilla extract
– ¼ tsp salt
– 2 Tbs unsalted butter, softened
Directions
– Make the Custard
In a pot, whisk the sugar, 3 Tbs cornstarch, and salt together.
Whisk in the egg yolks, milk, ube extract, and vanilla extract until smooth.
Turn the stove to medium-low heat. Stir constantly with a whisk. The milk mixture will thicken into a pudding or custard in about 5 to 7 minutes.
When it boils and bubbles, take the pot off the heat. Stir in the butter until it melts.
Put the cream into a bowl. Press plastic wrap directly onto the top of the cream. This stops a hard skin from forming. Place it in the fridge until it is cold and firm.
If the custard remains liquid after 3 hours, return it to the pot, whisking in the remaining cornstarch, then heating and stirring again until visibly thickened.
– Make the Malasada
In a large bowl, mix the sugar for the topping and 5 spice together and set aside.
Bloom yeast in warm evaporated milk, 60g milk, and 1½ tsp sugar for 8–10 min.
Mix flour, sugar, salt, eggs, and yeast mixture into a shaggy dough.
Knead in butter, 1 Tbsp at a time, for 8–10 min. Add reserved milk only if dough feels dry.
Rise 1 hour (or until doubled). Punch down and rise another hour.
Roll to ¾” thick, cut circles, and proof 30 min.
Fry at 360–375°F for 1–2 min per side until golden.
Drain briefly, roll in sugar, fill with custard, and serve warm.
@northern_knife
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