Malassadas (Fried Dough)

Malassadas are a traditional sweet fried dough which is very typical of the Azores and Madeira islands. These are probably the most popular dessert of the two Regions, and this is a recipe which has been in my family for many generations. This is the “Alves Family Malassadas” recipe I was given by my Vavó and has been adjusted and perfected over and over again throughout the years to come up with the best sweet and crispy fried dough malassadas you can make.

12 eggs
1 & a 1/2 cup milk
1 & a 1/2 cup water
2 sticks of butter
4 tablespoons of Crisco
2 packets of yeast
1 tablespoon of salt
7 tablespoons of sugar
4 cups of vegetable oil
5 lbs. of baking flour

1) Place 5 lbs. of flour in a big bowl. Add a tablespoon of salt to the bowl.
2) Start melting 2 sticks of butter in a saucepan on medium heat. Once melted, add 1 & 1/2 cup water, 1 & 1/2 cup milk, 4 tablespoons crisco and mix it well with a spoon. Once it reaches a smooth and even consistency turn off the heat.
3) Place 12 eggs in a bowl of hot water to have them reach room temperature.
4) Once they have reached room temperature crack them into a large bowl.
5) Mix the eggs together with a beater and add 3 and a half teaspoons of sugar while mixing.
6) Now add the egg mixture to the saucepan with the melted butter.
7) Mix while pouring.
8) Pour this mixture into the bowl of flour and begin mixing and kneading the mixture into dough until it reaches a smooth consistency.
9) Mix the packets of yeast with 2 tablespoons warm water in a cup and then add this mixture to the bowl with the dough.
10) Add some more water if you need to even the consistency. Once it reaches the right consistency add a pinch of flour to place on top of the dough, then cover the bowl and let is sit there until the dough has completely risen, and this should typically take 2.5 hours to occur
11) Once the dough has risen, add the vegetable oil to a large frying pan and begin making small pieces of dough and adding them to the pan on High heat.
12) Flip the pieces of dough in the frying pan until they are golden brown and then place them on a platter, dip in sugar on both sides as you please.
13) Once you are done, serve them to all your friends as you will have a bunch and try not to eat them all at once, Enjoy!

Em Português

5 Libras de farinha
1 Duzia de ovos
1 & 1/2 Copos de leite
1 & 1/2 Copos de agua
2 Varas da manteiga
4 Colheres de crisco
2 Pacotes de fermento
1 Colher de sal
4 Copos de oleo
7 colheres de acucar

Modo de Fazer:
1) Fazer o fermento com um pouco de agua morna e um pouco de acucar.
2) Numa panela por a margarina, o crisco, a casca de limao e a agua e o leite.
3) Noutra pana bater os ovos com o batedeira e por 7 colheres de sopa de acucar, bater bem mistura-se depois para farinha o resto dos ingredientes.
4) Nao se deixa a massa muita dura nem muito mole depois frita-se em oleo.


  1. I have read and viewed your recipes and have some advice for you. To begin with, when presenting a video clip of a recipe,don’t refer to,”you guys, and you”in general. It is improper grammar and sounds awful. In addition, when filming, the malasadas, it is very distracting to have the women speaking with their Azorean accent in the background.Lastly, if you are going to represent your culture’s recipes, please polish them up!

    • Linda

      What a hateful, rude comment to send to the Alves family, who graciously filmed the making of their malasadas. If you’re such an expert filmmaker, why don’t you make your OWN video before you sit on your high horse and snipe at good, honest, giving people sharing a time-honored family tradition!

      • Greg

        100% agreed Linda. zbarb is among the scum of the internet.

        • Karen darosa

          Your rude comments. Sucks. Thanks for the video .

          • Suzette

            I agree, Linda….there’s no need for such rudeness. I am so happy to have found this site!! My parents were born and raised in Portugal and I feel that these recipes will help me carry on our traditions and pass them down to my daughter.

      • barbara burgess

        this food is fabulous and so are the people! so don’t let the insecure a****s who have no life other that bashing good honest working people destroy your inner peace,just forgive them & pray for their sorry a****!

      • That was very rude indeed ! I`m just glad to get the recipe. The lady speaking in portugese language gave it a little touch.

    • Rosemary

      zbarb913 – You are an idiot. Are you so perfect in life that you have to bash the language of someone else. You are so rude, get a life, on second thought, you probably don’t have a life so you pick at everything. I imagine my grammar is not as you would like it, but who the hell cares.

    • ld

      who do you think you are, really the women just gave people her recipe , she didn’t have to do that, I thought it was a great video , and it explained everything in detail. I would like to see yours, People like you always correcting others, gosh so you don’t make mistakes, are you perfect ,are you a grammer teacher, ok fix my mistakes, Be nice to people have some common courtesy . who cares what that women said or did , I liked her video , it was very comfortable to watch , and it made me feel like I wanted to be in her kitchen with her, so good job to the family who gave us the recipe , thank you

    • barbara

      Don’t listen to zbarb913’s barb. Everyone else (including me ) was glad to get the recipe. I love trying foods from everywhere. Your video made this recipe more personal to me – like I was in your kitchen watching you make it. A polished professionally edited video would not have been nearly as authentic as this. I like to try recipes that seem to be the real thing made by the actual people of that nationality. Thank you

    • Kerri

      Well aren’t you just perfect? So nice to know that you can sit there and be an internet grammar warrior against people for whom English is not their first language. For someone who is trying (and failing) to be a grammar Nazi, you might want to check your commas. You have way too many and they’re inserted in parts of the sentence that they don’t belong in.

      If you find it necessary to be bigoted against someone’s accent (in essence, their culture), perhaps you shouldn’t be trying to cook their food if it’s all so offensive to you.

      Lastly, if you’re going to critique the recipes of another culture, please refrain from being an ass. If there’s a problem with the recipe itself that needs to be addressed, that’s one thing. Being a complete jerk-off and putting down people who have kindly shared a bit of Portuguese cuisine and heritage is quite another.

    • Deborah Almeida

      Get a grip on life zbar913, you have no idea about this culture. I am portuguese and find nothing wrong with their grammar. You are a very rude person and arrogant! It was very nice of this family to share their family recipe with everyone. Who do you think you are, queen of perfect grammar and recipes!

    • rene

      What a rude comment zbarb!!!!!!

      Thank you for presenting this video!!

    • Michael

      You and you guys is not improper English, if it said yous guys, that would be improper. If your going to be critical, know what you are talking about

    • Gerald Warren

      I loved the women talking in the background. It reminded me of when I was a kid and my Vovo’s cousins would come to visit in the sumer. I could not understand a single word that was said for hours at a time, but ohh the food.

    • Filomena

      Zbarb hopefully you have become a much better person over the last year. I pray that your heart has healed; such hateful heart only feeds self-destruction! Thank you to the Alves family for a great recipe and excellent video, keep up the great work.

    • Eleanor

      @zsarb do you have a problem with the Azorean accent. Do you have a problem with a Bostonian accent too? What a horrible perfect person you must be.

    • Pen

      1) It’s her video, she does what she wants.
      2) What’s wrong with an Azorean accent? It’s her heritage, it’s MY heritage, it’s an Azorean recipe. Deal with it, I guess?
      3) “You guys” is the dialect in MA. I still say “you guys” even though I’ve moved away.
      4) Lastly, WATCH ANOTHER VIDEO THEN. Leave this wonderful woman alone and go be bitter and terrible at cooking elsewhere.

    • Melissa Powers

      Wow! So unnecessary and why mention the women’s Azorean accents? I could perhaps grant that the sound of people speaking in the background *might* be distracting (or it might add color and culture for must of us.) As someone of Azorean descent, I have a hard time not taking zbarb913 very specific “the women speaking with their Azorean accent” as a slight. I realize this is from a few years ago from the time I’m seeing it but that doesn’t lessen the sting. Your critique of their presentation was not asked for. If you didn’t like the content you could have just moved on to another site. This isn’t the only malasada recipe on the internet. No need to say hurtful things.

    • Angie

      Aweful comment about the woman’s accent, that is part of her culture. Your comment about her grammer was totally unnecessary as well. You should be ashamed of yourself for criticizing this video.

    • Guy Mann

      You still have an AOL address. You must be an expert!

  2. Pat from Swansea

    Thanks for this great recipe – I love that you show the consistancy of the dough – this is how my Portugues neighbor made them when I was little – and this is the consistany that I remember the dough being (so many recipies say to ROLL the dough) I’ve been modifying other recipes to get the right consistancy, but I’ll definately try this one next. Thanks again!! (And…ditto what Linda says)

    • Melissa

      I’m from Swansea also! I haven’t lived there since I was a kid but after a year in Fall River as a baby, I spent the next 8 years living in Swansea where my mom grew up on a farm on Bark St. after her family moved here from Bretahna, Sao Miguel. I just realized that sounds like *I* grew up on the farm but I meant my mother. I did grow up visiting my Vovo at the house where my mom grew up. I’ve lived most of my life in RI since then.

  3. Elsa

    Hello, the origin of the “MALASSADAS” are not from the islands but from the continent. There they are called Filhozes, and its a recipe passed down through generations. They were first created by the monks many centuries ago. Filhozes has been a recipe that has been passed down my family for many years as well. I remember my grandmother making them in large clay bowls and the entire family gathering around putting sugar on them. They accompany many years of wonderful memories and I will forever cherish this recipe. Thanks for sharing.

    • Lin

      My grandmother immigrated from the mainland (Portugal) in the 1900’s, she called them Filhozes. She made them every Christmas, we loved them. Does anyone have the recipe for real Portuguese “Sweetbread”?

    • Andrea de Silva

      This is what we called them in our family! I remember my “sweet Grandmother” making them, & how hard it was for her to knead the dough. The smell of them cooking was wonderful. Eating them was “out of this world”. Thank you Nana for the memories from your kitchen.

    • lucia

      The Filhozes is one thing Malassadas is another

    • Eleanor

      @Elsa, the filhozes you refer to is different desert. Malassadas and filhozes are two different things. The shape makes them different Brush up on your culture before speaking. Besides the Azoreans were the first Portuguese immigrants to the US and Canada. Every Portuguese community was established by an Azorean.

  4. Mindy

    Thank you guys so much for sharing this!!! I have not been able to find a good receipe. This is a family tradition every Sunday growing up.

  5. baunie

    Thank you for taking the time to share your time and recipe, much appreciated.

  6. Mike B

    Any Saturday or Sunday mom would get dough from the bakery, let it rise under a dish towel then fry them for midday meal. Oh the memories

  7. Bubba Grumpy

    Thanks so much for posting this video. My maternal family originally immigrated from the mainland (Lisbon, Portugal) in the early 1900’s. My great grandparents (I referred to my great grandparents as Vavao and Vavoo (nobody really knew how to spell the names) left Portugal just prior to WW1, and lived in Rio de Janeiro for 7 years during the war. They settled in S.E. Mass. Nobody could cook like my Vavao, who was a cook in Portugal for a wealthy family. My ti-tia (great aunt) tried to learn, and was very good, but could never become the master my great grandmother was. I have looked for an authentic recipe for so long now, and thanks to you have finally found it! Thanks so much for sharing. Now, as for the video, I don’t like the way that zbarb criticized you. Anyone who comes from an area like S.E. Mass knows and welcomes the voices of the older women. It’s like home. So, the chatting made the video feel homey. I would prefer if the music was a little lower, but not deleted. It is a comfortable feel, but I was afraid of missing some of the instructions. The step by step video was great. Thanks again!!

  8. Sue

    Thank You so much for the recipe. I don’t have a bunch of people and would love to make a smaller batch. Didn’t say how many this recipe makes.

    Linda your a jerk. you an English teacher. get a life.

  9. rocknh

    thanks for sharing,from new bedford,ma. now in new hampshire.this brought back many memories!!!!

  10. Marie

    Thank you for the wonderful recipe. And THANK YOU for the video….reminds me of my childhood, my Portuguese neighbors made them when I was a child. My kids always looked forward to these also at our local church festival, when we saw the two little Portuguese sisters walking up to the booth with the big bowls full of dough, we knew what treats were coming! THANK YOU AGAIN!

  11. Lori

    Great Recipe! I remember eating these growing up as well. Thank you for taking the time to video it and showing how to make it, along with the consistency it should be. I will definitely try to make them myself. Hope they come out just as good as yours did.

  12. Patricia phaneuf

    Wanted to Shia this recipe to all my friends on Facebook but there’s no share button so I guess there’s not much I can do could you please email me this recipe ….. one of my favorite Portuguese snacks

  13. DebK

    I wanted to thank you for posting this. I grew up in a Portuguese community & have since moved far away. It’s great seeing things from my childhood Portuguese heritage. Ignore the ugly comments. Clearly they have no manners.

  14. Angel

    Thank you for sharing this recipe & shame on the negativeness. God bless

  15. Helder Rico

    Elsa is right on stating the origin and name for this Portuguese delicacy. They are called “Filhozes”.

    • Mariana Alves

      No one said they originated in the azores. In the azores they are called malasadas.
      In the Caribbean cod fish is called salt fish. That’s just how it goes. Love then can’t wait to try this recipe. Yummmmmy

  16. barb

    Thanks for the recipe ! And as we say down here in Fall Rivaaaaa MA to the person with the attitude and how to film and all the bs , here’s a big F U !!!!

  17. David Silva

    Thanks so much for this. I moved from Massachusetts to Ft Lauderdale and miss my Azorean foods. I don’t agree with the foolish 1st written comment. I loved hearing all those ladies talking, reminded me of my family. I also thought it was fantastic to see the Portuguese table clothes, the jewelry the ladies had on, etc. I felt it was filmed at my parents house. Can you film and write down the recipes for favas? Also chourico and peppers. This list can get long. Just mail down a care package with Kima. Thanks, I’ll try and make this recipe.

  18. im so happy to see these recipes. My paternal grandparents came from the Azores and I remember all these good foods!

  19. frank vieira

    Hey Zbarb913, why don’t you go have a Malassada, Cale a Boca e Vá se Foder, if you need a translation hit me up and and I’ll gladly help you out ;). As for the Malassada’s, awesome thanks for the post.

  20. Donna Reed

    Thank you so much for the video . As a Fall River native who moved to CT 35 yrs. I so miss the home recipes. Great job.

  21. Dale

    My god people are so critical , social intolerance at its worst. Thank you for the recipe.

  22. wow! Wee don’t f-k with the portuguese!
    I got a big kick listening to the ladies and the background noise.
    How bout the lady sitting at the table watching the lady mixing the dough?
    This reminded me of the good times I had with my mom and sisters.
    I will try this recipe for sure. I’m sorry I never wrote down my moms as she since passed on.
    Muito obrigado

  23. Well excuse me . Your letter shouldn`t have been written and put on Face book. Shame on you! Critical? yes you are I love the recipe & the time she took to put it on Face book. lana

  24. Helen

    This recipe is very large for one old Portuguese Lady, So I quartered it. I thought this might be helpful for others.

    3 eggs
    2 tablespoons milk
    2 tablespoons water
    1/4 cup butter
    1 tablespoon shortening
    0.5 packets yeast
    3/4 teaspoon salt
    1 tablespoon + 2 1/4 teaspoons sugar
    2 cups vegetable oil (or more, for frying)
    1.25 pounds flour

    Thank you.

  25. Lexine Oliveira

    Thank you so much for sharing your recipe! The one thing I miss most about living in New Bedford is the wonderful food made from scratch by the locals. This is a rather large recipe and I am hoping you can tell me if the dough can be frozen? If it can, should it be frozen before letting it rise?

  26. karina

    O que sao “duas varas de manteiga”,meus amores?

    • Pbicudo1

      Não tenho a certeza a maneira correta de dizer “two sticks of butter”, é duas varas incorreta? Tambem pode ser considerado como 236 milliliters.

  27. Keith Freitas

    In Hawaii we call them Malassadas. My great Grandparents migrated from Maderia back in early 1850s.
    There are several bakeries that make malassadas. Each in their own way brings the Portuguese culture to Hawaii. One bakery called, Leonard’s, injects them with different pudding flavors like coconut, chocolate and vanilla. You can also get them plain or a taro version. Leonard’s Bakery was founded by Leonard, the son of Arsenio and Amelia DoRego from San Miguel Island, Portugal.
    Thank you for publsihing and videoing all these wonderful recipes.

  28. Awesome….so excited to have this and to have you show it exactly like you did…video, culture makes it even more special. Growing up on Martha’s Vineyard and having my grandpa come from the Azores , mom passing at an early age , I was so grateful to come across this as it is the recipe almost to a tee that I had misplaced during my years. I am going to savor every calorie and memory….again thank you so much!

  29. John Morgado

    Thanks for the recipe and the childhood memories, my mom use to make these every holiday and she would hide them on top of the armoire so that I wouldn’t eat them, but my sister and I use to sneak a few to eat. Will have to to make this recipe it has been 55 years since I have had malasadas.

  30. Maria ledo

    Gostei de ver o trabalhar com a massa das malassadas,e pela receita.Apreciei a receita menor.E, pena pessoas estarem sempre a creticar uns aos outros.
    Nasci em Ponta Delgada S.Miguel,a minha mae comprava,adoravamos.
    Cada ilha,teem a sua maneira de fazer,como a massa sovada tambem,
    gostaria de ver e receber mais receitas suas.Meus comprimentos.
    Maria Ledo

  31. Jeniffer Cordoza

    I love the Portuguese culture and seeing the beautiful Portuguese women in the background and hearing their accents and the Portuguese language made me so proud to be Portuguese! Thank you for taking the time to make the video and Thank you Helen for cutting down the recipe..

    Excited to make these

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