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Malasadas with a Coconut and Passionfruit Filling

A doughnut by any other name, still tastes as sweet, such as these refined-sugar-free Malasadas complete with a delicious coconut and passionfruit filling!

A doughnut by any other name, still tastes as sweet, such as these refined-sugar-free Malasadas complete with a delicious coconut and passionfruit filling!

Ingredients

For the Malasadas:

For the Coconut & Passionfruit Cream Filling:

Instructions

For the Malasadas:

  1. In the bowl of a stand mixer, stir together the yeast, salt and 700g of the flour.
  2. In a separate bowl, whisk together the eggs and maple syrup. Once combined, slowly add the milk, followed by the melted butter, and continue to whisk until incorporated. Add the combined wet ingredients to the dry ingredients. With a paddle attachment on your stand mixer, gently fold the ingredients together until a soft and smooth dough comes together (this is where you may need the extra 100g of flour, if the dough is still too wet. If needed, add a few tablespoons at a time).
  3. Transfer the dough to a lightly greased bowl, cover with a damp tea towel or plastic wrap, and place in a warm, draught free place for 1 ½ to 2 hours, or until the dough has doubled in size.
  4. On a floured surface, roll the dough into a 12”/ 30cm square. Using a sharp knife, cut the dough into 12 equal portions. Gently smooth each portion into a round (ish) shape, and place on a lined baking sheet/ pan – leaving roughly 3”/7cm between each doughnut. Once again, cover with a damp tea towel, or loosely with plastic wrap, and place back in the warm and draught free place for about an hour, or until doubled in size.
  5. Either in a large saucepan or deep fryer, heat the cooking oil up to 170°C/340°F. Using scissors, cut the baking/ parchment paper around the malasadas and place into the oil, paper side up. Use a pair of tongs to peel away the paper (and discard it) and cook the malasada for 2 to 3 minutes (give or take thirty seconds) or until puffed and golden. Using tongs, flip the malasada over and cook for another few minutes until the other side is also golden. Remove from the oil and cool on a wire rack set over a tray. Repeat with the remaining malasadas (you can work in batches of three or four depending on the size of your saucepan/ deep fryer)

For the Coconut & Passionfruit Cream Filling:

  1. In a saucepan, bring 1 ½ cups of the coconut milk to the boil. Meanwhile, whisk together the remaining coconut milk with the cornstarch. Remove the boiling coconut milk from the heat and pour in the cornstarch mixture. Return to the heat and gently whisk until it thickens to a custard-like consistency. Remove from the heat and stir through the passion fruit pulp. All to cool completely.
  2. Once both the cream filling and malasadas have cooled, spoon the filling into a piping bag and squeeze a generous amount into each malasada. Serve

Notes

  1. As with any leavened dough recipe, when it comes to proofing the dough it is best to go by appearance, rather than time – the dough will take longer to rise, the cooler the ambient room temperature is. For best results, wait until the dough has doubled in size until continuing with the recipe.
  2. The cream filling can be made a few days in advance and stored in the fridge. Simply remove it from the fridge 30 minutes before it is needed, and give it a good whisk to return it to a custard-like consistency.
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