Malasada Style Doughnut Holes With Three Dipping Sauces

Malasada Style Doughnut Holes With Three Dipping Sauces
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Who doesn’t love doughnuts? The answer to that question is no one. At least no one in this kitchen. The quintessential American treat offers everything a body shouldn’t eat and everything a heart wants. Comfort? Check. Sugar? Check. Carbs? Check. Warm? Check. Fried? Check. It’s the very reason why when we are in a hurry to get our kids out the door for a fun filled Saturday we always bribe them with doughnuts. Because even they believe that a doughnut ALWAYS sound good.


We instantly become our kids equals when our eyes (and stomachs) grow larger than life as we stare at all our options on the other side of the glass.

Malasada Style Doughnut Holes With Three Dipping Sauces

We instantly become our kids equals when our eyes (and stomachs) grow larger than life as we stare at all our options on the other side of the glass. The satisfaction of biting into a warm cakey or airy pastry with a unique topping is worth its weight in gold. Isn’t that the point of the doughnut experience? Incentive to get out the door and breakfast outside of your kitchen?

Malasada Style Doughnut Holes With Three Dipping Sauces
Malasada Style Doughnut Holes With Three Dipping Sauces

We didn’t want you to get too full, too fast so we opted for holes rather than an entire doughnut. Aren’t we thoughtful? The three sauces we landed on cover a wide range of flavor. Strawberry balsamic, vanilla custard and fernet chocolate. Each one unique. All insanely delicious. The best part is you don’t have to choose one, you can enjoy all three!

Malasada Style Doughnut Holes With Three Dipping Sauces

Serves 10

doughnuts

3 large eggs, room temperature
3/4 cup sugar
5 tbsp unsalted butter, room temperature
3/4 tsp salt
5 1/2 cups all purpose flour, divided
2 envelopes rapid rise dry yeast (4 1/2 tsp)
1 cup hot water (110°-120°)
1/3 cup evaporated milk
2 tsp vanilla extract
vegetable oil (for deep frying)
additional sugar for rolling

Vanilla Custard Sauce

2 cups whole milk
1/2 cup sugar
5 large egg yolks
1 whole vanilla bean

Strawberry-Balsamic Sauce

1/2 cup strawberry jam
2 tbsp balsamic vinegar
1 tbsp water

Chocolate-Fernet Sauce

3/4 cup heavy cream
2 tbsp fernet (find at your local liquor store)
2 tbsp sugar
10oz bittersweet chocolate, chopped

Method

  1. Combine 1 egg, ¾ cup sugar, butter and salt in bowl of heavy-duty mixer fitted with a paddle attachment; beat until blended. Switch attachment to a dough hook, and add 5 cups flour and yeast; beat 1 minute. Add 1 cup hot water, milk and vanilla and beat until well blended. Beat in remaining 2 eggs, then ½ cup flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Scrape down dough from sides of bowl. Cover bowl with plastic wrap and towel. Let dough rise in warm draft-free area until almost doubled in volume, about 2 hours.
  2. Make the vanilla custard while the doughnut dough is rising. Bring milk and sugar to a simmer in a saucepan without stirring. Whisk yolks in a bowl until blended, then gradually whisk in hot milk mixture. Return to saucepan and cook over moderate heat, stirring constantly, until sauce thickens enough to coat back of a wooden spoon and registers 170°F. on an instant-read thermometer.
  3. Immediately pour sauce through a fine mesh sieve into a metal bowl and place bowl in a large bowl of ice and cold water. Scrape vanilla bean and whisk it into custard. Stir occasionally until cool, then cover surface with a piece of wax paper to prevent a skin from forming.
  4. Chill in refrigerator until cold.
  5. While custard is chilling, and dough is rising, make the strawberry balsamic sauce. In a small bowl mix all ingredients until smooth. If the strawberry jam you are using has large pieces of strawberries in it, you can press the sauce through a fine mesh sieve to make it smooth.
  6. Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to 12x16-inch rectangle. Using a 1 ½ inch round cookie cutter, cut as many doughnut holes as possible. Roll dough out again and cut more doughnuts until dough it gone. Repeat with remaining dough.
  7. Pour enough oil into large saucepan to reach depth of 1 ½ inches. Attach deep-fry thermometer and heat oil to 340°F. Fry 8 to 10 malasada doughnut holes until puffed and golden brown, turning once, about 2 minutes. Using metal slotted spoon or metal tongs, transfer malasada doughnut holes to paper towels and drain. Repeat frying with remaining dough, heating oil to 340°F for each batch.
  8. Roll warm malasada doughnut holes with in a bowl of sugar.
  9. If possible make the chocolate-fernet sauce while frying the last few batches of doughnuts. Watch carefully so you don’t overcook anything. The reason we suggest the timing of this is so that your chocolate sauce is warm, with a runny consistency by the time you are finished frying your doughnuts.
  10. Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth.
  11. Serve malasada style doughnuts and chocolate sauce warm or at room temperature.