For the love of Food :)

Portuguese Malasadas (Doughnuts) with Quince

These deliciously light doughnuts are a family recipe, passed from my Great Grandmother to my Grandmother to my Mother to me and now to my Daughter! Traditionally these Malasadas are made on Shrove Tuesday or as we refer to it Terça-Feira Gorda (Fat Tuesday), where as with the English tradition of Shrove Tuesday all the sugar, eggs and butter (or lard) is used up before the start of lent. We make these whenever there is a family gathering (not just Terça-Feira Gorda) as this recipe makes a lot of doughnuts, but you can easily half the recipe if your family isn’t as big as mine! I like to top them with honey and pistachios but you can coat them in cinnamon sugar or any other topping you like. If you are a lover of all things doughnuts I guarantee that you are going to love these!


  • 1 Sachet of active dry yeast (2 Tsp)
  • 1 Tsp of caster sugar
  • ¼ Cup of warm water
  • 6 Eggs
  • 6 Cups of plain flour
  • ½ Cup of caster sugar
  • ¼ Cup of melted and cooled butter
  • 1 Cup of evaporated milk
  • 1 cup of water
  • 1 Tsp of salt
  • Vegetable oil for frying
  • 2 Cups of honey
  • 2 Cups of quince paste
  • ½ Cup of roughly chopped pistachio nuts


1) Dissolve yeast and 1 teaspoon of sugar in warm water then set aside until needed.
2) In small bowl beat eggs until thick and creamy, then set aside.
3) Place flour in large bowl, making a well in the center add yeast, eggs, ½ cup of sugar, butter, milk, water, and salt. Beat thoroughly to form a soft and smooth dough. Cover the dough with a towel and set aside in a warm spot until it has risen to double its size.
4) In the meantime place quince paste in a small saucepan over a medium to low heat with a dash of water and bring to a simmer. This will help loosen the paste so you can stuff your donuts later. Set aside until needed.
5) Heat oil 190C. Carefully drop dough into the oil a tablespoon at a time (use a second tablespoon to help scoop the dough off), and fry for 3-4 minutes or until golden brown.
6) Drain donuts on paper towels and allow to cool slightly. Fill a syringe or piping bag with quince paste (if the paste has set, warm through to loosen again). Cut a little whole into the donut and then fill with quince paste.
7) Place stuffed donuts on a serving tray and drizzle with honey then with sprinkle chopped pistachio. Enjoy warm!

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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