Recipe

[Preparation]
・Cut a sheet of parchment paper into 10 cm squares.
・Spread granulated sugar on a baking sheet.
1. Add [A] to the bread maker and run the cycle from kneading through the first rise.
2. Punch down the dough and divide it into 8 equal portions (about 45g each).
3. Shape each portion into a ball, cover with a damp cloth, and let rest for 15 minutes.
4. Reshape each ball so the surface is taut, then place them one by one on the parchment paper cut during the preparation step.
5. Let rise for 35–40 minutes at 35°C. *They’re ready when they’ve doubled in size.
6. Place each piece, along with the parchment paper, into oil heated to 160°C and fry for 5–6 minutes.
7. Fry for 2–3 minutes, then flip them over once the edges of the malassadas turn golden brown.
8. Drain the oil and coat the entire surface with granulated sugar while they’re still hot.
*The sugar won’t stick well once they cool, so be sure to coat them while they’re hot.
9. Whip the milk cream ingredients until soft peaks form, then transfer to a piping bag fitted with a tip. Use chopsticks to poke a hole in each cooled malassada, then pipe a generous amount of cream into the center (about 20 g per piece).