Back

Malasadas with Pastry Cream

24 malasadas

Adapted from Rasa Malaysia

For the Malasadas:
    • 1 packet active dry yeast
    • 1/2 cup and 1 tbsp. sugar
    • 1/3 cup water
    • 8 cups all-purpose flour
    • 1 tsp. salt
    • 2 cups scalded milk
    • 1/2 cup butter, melted
    • 8 large eggs, beaten
    • Vegetable oil for frying
    • Sugar, for coating
Method for the Malasadas:
1. Dissolve the yeast packet and 1 tablespoon sugar in warm water.
2. In a large mixing bowl, combine flour, sugar and salt. Once combined, make a well in the center of the mixture.
3. Pour the milk, butter eggs and yeast mixture into the well.
4. Mix to form a soft smooth dough, or in a stand mixer using a dough hook for approximately 10 minutes.
5. Cover and let rise until it has doubled in size.
6. In a pan, heat oil to 350F.
7. Divide dough into flat round disks.
8. Fry the dough until golden brown and drain on paper towels.
9. Toss hot malasadas in sugar, coating completely.
For the pastry cream:
    • 1/2 cups The Perfect Purée (Purée of your choice), thawed
    • 1 1/2 cups milk
    • 1/4 cup cornstarch
    • 1/2 cup sugar
    • 1/4 tsp. salt
    • 3 egg yolks
    • 6 egg whites
    • 1/4 tsp. cream of tartar
Method for the pastry cream:
1. In small saucepan, mix together milk and Perfect Purée and heat until just simmering.
2. Meanwhile, stir cornstarch, sugar and salt together. Whisk in egg yolks and mix until smooth.
3. Pour about 1/3 of the hot milk into the eggs, whisking quickly to prevent cooking.
4. When fully incorporated, pour egg mixture into remaining milk on stovetop, stirring continually, and cook until boiling. Boil for one minute or until starchy taste has cooked out.
5. Whip egg whites with cream of tartar, then fold into Perfect Purée mixture.
6. Pour into bowl and cover with plastic wrap on surface to prevent a skin from forming on pastry cream.
7. Refrigerate.