Thank you so much Nancy, this is the best recipe of malasadas in the world 🌎! I’m Mexican and I cooked your recipe several times and it is delight, simply the best!
Thank you Nancy I just finished making your Malasadas recipe it was so good and so easy thank you so much I wish my mom was alive to tasted amazing thank you so much
You have a beautiful kitchen! And the video was very high quality too! Thank you for the recipe, I buy these at my local Portuguese butcher/bakery and I want to finally try making them myself :)
Thanks again for this recipe. I made these today as well as your cavacas recipe. I made this exactly as the recipe was written and the family loved them. I’m looking forward to picking up more desserts recipes and trying your meal dishes as well.
Hi Nancy ,just came across your videos,I made the massa came out delecious.i can't find the plastic panas can you tell me where you got yours.Thanks really appreciate. ❤🦋
Hi Fatima. Thank you😘 Where are you from?? The big plastic pana I've had for over 10 years.... the store closed down this past summer. However, you might find some in Toronto or Mississauga location at Tavora.
A very interesting and well-made video thank you. According to me, the music is too loud (it is often the case in recipe videos on YT), actually do we need a music background, what matters is what the chef says doesn't it ? and sometimes the music makes it difficult to hear the chef's voice. Now if you can't help it why not some good Portuguese music ?
Hi Nancy, I love all your recipes thank you for sharing. Quick question do you use the fleischmens quick rise for the malassadas recipe? Or just for the bolos levedos one?
Thank you so much for the quick reply. Can I ask you one more question. I’ve made this recipe so many times as it is a favourite at our house and they come out really good. But I do find that my final dough is a bit more sticky then yours seems to be. Any suggestions?
@@taniacouto6145it will be sticky. Once you let it rise for the 1st 30 mins it will thicken. Some all purpose flour is finer than others. If you find it really runny and sticky, add an additional 1/2 cup of flour… add it gradually. Practice makes perfect. 😉👍🏻 Thank you
lve enjoyed these in Bermuda where they finish them with sugar and lemon juice, there's a large population from the Azores there so lm wondering if the lemon juice is regional to the Azores ? ,
Hi, my family who was born and raised in the Azores, they would use either lemon extract, lemon zest or lemon juice. You can eliminate the lemon, but I can assure you that a small amount of lemon makes a difference in the taste of the Malassadas. Thank you😊
To my surprise, these malassadas do exist under such name in the Northeast of Brazil, with different ingredients (wheat was hard to find) and savory, but the same principle of the Portuguese original. I believe I first heard of it in James Michener's Hawaii book.
Nancy ... question .. why you don’t dip your hands in oil? I try with liquid and it sparks .. then I saw some one dip in oil and it is much much better.
Hi Maria, I do both, my godmother makes it with oil and I learned with milk, as well. I find it stretches out easily with milk and the malasadas are not oily when using milk. It's a preference, either way is fine. Thank you for the question👍🏻😘
Amiga era bôm se vôçe dissè se a reçeita em português prà pessoas que naô percebêm o inglês 'eu sou portuguesa vivo nô Canadà falo français obrigada beijinhos
I've seen some recipes that call of shaping them like normal doughnuts. You know, flattening it out and cutting or shaping them into little dough balls and keeping them for a final rise before they're fried. Is there any difference?
I've shaped them in small balls and fried them! Never tried as donuts, however, you can try it. If you do, make sure that you cover the dough with a cloth for the final rise. The dough will get dry if not covered. Thank you for watching and for the question!
Hi Evelyn,, don't be discouraged... knead the dough if necessary to make it fluffier. My massa dough is very light and airy... and sticky. Email me with any questions at diywithnancyg@gmail.com😊
Hi Nancy I have the same issue sticky. Mine looks a lot stickier than yours. I had to put more flour could it be my flour bc I’ve different recipes and same thing happens or mb iTunes measuring cup that’s off. Any suggestions? Plz and thank you. And if it’s too soft it soaks up the oil too much. Help! Lol love your videos!! Made your Nara’s do ceu today!! Amazing thank you again! Beijinhos
Thank you so much Nancy, this is the best recipe of malasadas in the world 🌎! I’m Mexican and I cooked your recipe several times and it is delight, simply the best!
Thank you Sara🥰
I enjoyed watching the video. Now I'm going to crave these lovely little things. 👍
I saw a Hawaiian one small batch easier then this. There's are flat at frying. I don't get it. These are huge like a regular donut 🍩.
I just ate 1 for the first time, delicious. Thank you for sharing this recipe.
Thank you Jackie🥰
Thank you for the recipe...definitely will be trying these!! 🤗❤️ Love the vids, keep them coming!
Thank you Nancy I just finished making your Malasadas recipe it was so good and so easy thank you so much I wish my mom was alive to tasted amazing thank you so much
Hi Ilda! Thank you for comment,🥰 I'm sure your mom would be very proud of you!😘
You brought back memories of when my mom made these. Thank you.
Thank you Dora!🥰
Hi Nancy, I’ve made those twice already, it’s great!! Thank you!!
Helen Leite great to hear !!! Send me a picture through Facebook or instagram... I’d love to see how they turned out ✨
This is a great video! This recipe is most similar to my mom’s. It’s so lovely to see true Azorean filhós on here!
Thank you Elizanjela🥰
Love your easy to follow recipes. Love all your videos. Thanks Nancy
Thank you🥰
You have a beautiful kitchen! And the video was very high quality too! Thank you for the recipe, I buy these at my local Portuguese butcher/bakery and I want to finally try making them myself :)
Hi there... thank you for your kind words and comment. Enjoy and Happy Baking!🥰
Thanks again for this recipe. I made these today as well as your cavacas recipe. I made this exactly as the recipe was written and the family loved them. I’m looking forward to picking up more desserts recipes and trying your meal dishes as well.
Thank you Maggie... glad you all enjoyed the cavacas and malasadas. Thank you for your comment.🥰😘
Good job tia Nancy
Great recipe! Well described! Can’t wait to try. Thank You 😊
Thank you Fatima🥰
Made malassadas this afternoon and let me tell you they were so good 😋😋
That's awesome! Thank you for your support and I hope you had fun making them! Thank you for your comment!😘
Ok....I am going to try this tomorrow....😘❤
Hope it turns out! If you can, please share a picture and make sure to tag @diywithnancyg on Instagram or Facebook. 💜
They look great 👍🏼😋just like my Mom’s 😊thank you for the recipe 😀your kitchen is gorgeous 😍
Thank you Fatima🥰
Love this recipe, I made this a few times and everyone like it, thank you! Anyways love your recipes, thanks
Thank you Dina...🥰😊
They look amazing yummy
Thank you.🥰
how many does the recipe typically makes? or can i half the entire recipe?! looks so yummy!!
This recipe makes approximately 24 to 30. It depends on the size you make the malassadas. Thank you😊
i grew up with these, im going to surprise my grandparents by making them!
Thank you McKayla...so nice of you🥰
Ola sou de Sao ,Miguel mes moro no Canada ja 35 anos sou nova no teu canal gostei muito beijinhos.
Ola! Obrigada Grace. Boas Festas.🥰
Wow so good
Thank you Lourdes!🥰
It looks so good...❤
Delicious
Thank you😊
Hi Nancy ,just came across your videos,I made the massa came out delecious.i can't find the plastic panas can you tell me where you got yours.Thanks really appreciate. ❤🦋
Hi Fatima. Thank you😘 Where are you from?? The big plastic pana I've had for over 10 years.... the store closed down this past summer. However, you might find some in Toronto or Mississauga location at Tavora.
Looks so good ❤️
Thank you Lucy🥰
My mom is from Portugal I grew up eating this
Me too!😊 Thank you for your comment!
As mal-amadas muito boas mas não dei-a a quantidade da receita que leva adorei ❤️👍
Thank you Maria😘
A very interesting and well-made video thank you. According to me, the music is too loud (it is often the case in recipe videos on YT), actually do we need a music background, what matters is what the chef says doesn't it ? and sometimes the music makes it difficult to hear the chef's voice. Now if you can't help it why not some good Portuguese music ?
Hi Nancy, I love all your recipes thank you for sharing. Quick question do you use the fleischmens quick rise for the malassadas recipe? Or just for the bolos levedos one?
Hi Tania... I use fleishchmens quick rise for both. Thank you for your question🥰
Thank you so much for the quick reply. Can I ask you one more question. I’ve made this recipe so many times as it is a favourite at our house and they come out really good. But I do find that my final dough is a bit more sticky then yours seems to be. Any suggestions?
@@taniacouto6145it will be sticky. Once you let it rise for the 1st 30 mins it will thicken. Some all purpose flour is finer than others. If you find it really runny and sticky, add an additional 1/2 cup of flour… add it gradually. Practice makes perfect. 😉👍🏻 Thank you
lve enjoyed these in Bermuda where they finish them with sugar and lemon juice, there's a large population from the Azores there so lm wondering if the lemon juice is regional to the Azores ? ,
Hi, my family who was born and raised in the Azores, they would use either lemon extract, lemon zest or lemon juice. You can eliminate the lemon, but I can assure you that a small amount of lemon makes a difference in the taste of the Malassadas. Thank you😊
Omg. I'm trying this tomorrow!!😄😋😋
Thank you... enjoy..🥰
Beautiful malassadas
Nancy what kind of flour did you use ?? Thank you
Thank you. I have the ingredients listed under description. I used all purpose flour.😘
To my surprise, these malassadas do exist under such name in the Northeast of Brazil, with different ingredients (wheat was hard to find) and savory, but the same principle of the Portuguese original. I believe I first heard of it in James Michener's Hawaii book.
Nancy ... question .. why you don’t dip your hands in oil? I try with liquid and it sparks .. then I saw some one dip in oil and it is much much better.
Hi Maria, I do both, my godmother makes it with oil and I learned with milk, as well. I find it stretches out easily with milk and the malasadas are not oily when using milk. It's a preference, either way is fine. Thank you for the question👍🏻😘
very good
Thank you Julieta 🥰
Amiga era bôm se vôçe dissè se a reçeita em português prà pessoas que naô percebêm o inglês 'eu sou portuguesa vivo nô Canadà falo français obrigada beijinhos
It would be nice if u would tell us how many cups or teaspoons or whatever u are doing
Hi... the ingredients and quantities are listed in the description box... Thank you
I would like if you gave us the measurements you don’t see if it’s one cup to cups I would love that
Hi Maria... the ingredients for the malasadas are listed in the description box. Thank you😊
In Hawai'i they are made in round balls...some filled with chocolate or custard...I've never seen them made like this.
Nancy is the original. In Hawaii, they used to be made this way but in time, Hawaiians got creative and have tried different fillings and flavours.
Aloha, what type of yeast
Hi, I used instant yeast. The brand is called Fleischmann's.
I've seen some recipes that call of shaping them like normal doughnuts. You know, flattening it out and cutting or shaping them into little dough balls and keeping them for a final rise before they're fried. Is there any difference?
I've shaped them in small balls and fried them! Never tried as donuts, however, you can try it. If you do, make sure that you cover the dough with a cloth for the final rise. The dough will get dry if not covered. Thank you for watching and for the question!
Viana do Castelo Minho! Portugal!!
😊
Why do I get the recipe amounts.
Hi... the recipe is listed in the description box..thank you..😊
What kind of flour is that
Hi, it's all purpose flour. Thanks
Can I get your Malasadas recipe.
Hi, I have my malasada recipe listed under the description on my video Portuguese Malasadas. Thank you😊
i AM INTERESTED WHERE YOU BUY SUCH A BIG BOWL. THE BLUE ONE.
Hi Lisa... I bought it at Nations Food Store in Mississauga, Ontario
Can I have the recipe please?
Hi, the recipe is listed under ingredients on this malasada video! Thank you😊
Looks like your daughter edited the video since the music choice is Justin Biber
Yes she did...
I'm trying these today and so far my dough doesn't look like yours 😩
Hi Evelyn,, don't be discouraged... knead the dough if necessary to make it fluffier. My massa dough is very light and airy... and sticky. Email me with any questions at diywithnancyg@gmail.com😊
They look so delicious but you don't give the amounts that are needed.
Hi Didi, the ingredients are listed under the description. Thank you for your comment 😊
I followed this to a T and the dough is very sticky and won't knead.
The dough should be sticky when kneading.
Hi Nancy I have the same issue sticky. Mine looks a lot stickier than yours. I had to put more flour could it be my flour bc I’ve different recipes and same thing happens or mb iTunes measuring cup that’s off. Any suggestions? Plz and thank you. And if it’s too soft it soaks up the oil too much. Help! Lol love your videos!!
Made your Nara’s do ceu today!! Amazing thank you again! Beijinhos