malasadas. raspberry curd. mango lime curd.

Malasadas

2 tsp dry active yeast

1/4 cup warm water

1 tbsp sugar

4 eggs

2/3 cup milk

1/2 cup, Kerrygold® Salted Butter, melted and cooled

1 tsp vanilla

4 cups AP flour

1/3 cup sugar

1/2 tsp salt

2 tsp nutmeg

frying oil

In a medium sized bowl combine the dry yeast and warm water and 1 tablespoon of sugar. Mix until the yeast is completely dissolved, and set aside for 5 minutes. It’s ready when it’s all bubbly and risen to twice it’s size. In the bowl of a stand mixer, fitted with the dough hook, combine the flour, sugar, nutmeg and salt. Once they are combined make a well in the middle. Then into the yeast mixture whisk in the milk, vanilla, Kerrygold® Salted Butter and eggs. Pour into the well in the dry ingredients. Mix until a nice smooth soft dough forms. You may have to add a bit more flour, the dough will still be a bit soupy, but not a batter. Then cover the dough with plastic wrap and place in a warm spot until the mixture doubles in size, about an hour.

After the dough has risen, take the bowl and push the dough down. Then greased 2 baking sheets with oil. Now oil your hands and pinch off golf ball sized pieces of dough and place on greased baking sheets. Loosely cover the malasadas with plastic wrap and let rest in a warm spot for approximately 15 minutes.

While resting, heat about 2 inches of the vegetable oil in a heavy tall sided frying pan, until it reaches 310 degrees F. Make sure it doesn’t get too hot, otherwise the middle of the malasadas will be raw. Working in small batches fry the malasadas 2 or 3 at a time. Until they are a golden brown on both sides, about 7 and 10 minutes. Place the fried malasadas on a baking sheet, lined with paper towels until they are cool enough to handle, just less than a minute. Then roll half in mango sugar and the other half in raspberry sugar.

Once they are all fried and rolled, take a small pairing knife and poke a hole in each one. Then fill two pastry bags, fitted with a round tip, one with mango lime curd and the other with raspberry curd. Fill the malasadas with the curd that corresponds to the sugar. Serve immediately.

Raspberry Curd

1 cup sugar

1 tbsp lemon zest

1/4 cup fresh lemon juice

8 large egg yolks

1/4 tsp salt

10 tbsp Kerrygold® Salted Butter, cut into 1/2 inch pieces

1 cup raspberries

In a medium saucepan, off heat, whisk together sugar, zest and egg yolks. Then whisk in lemon juice and salt.

Add butter and place pan over medium/high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

Remove pan from heat while continuing to whisk. In a blender, puree raspberries. Fold raspberry puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool.

Mango Lime Curd

1 cup sugar

1 tbsp lime zest

1/4 cup fresh lime juice

8 large egg yolks

1/4 tsp salt

10 tbsp kerrygold salted butter, cut into 1/2 inch pieces

1 cup diced fresh mango

In a medium saucepan, off heat, whisk together sugar, zest and egg yolks. Then whisk in lime juice and salt.

Add butter and place pan over medium/high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

Remove pan from heat while continuing to whisk. In a blender, puree mango until smooth. Fold mango puree into cooled curd. Press plastic wrap against the surface of curd and refrigerate until cool

Raspberry Sugar

1.2 oz freeze dried raspberries

2 cups sugar

In a blender or food processor, blend the raspberries until they are a fine powder. Add to the sugar and whisk until well combined. Place in a large shallow dish for rolling.

Mango Sugar

1.7 oz freeze dried mangos

2 cups sugar

In a blender or food processor, blend the mangoes until they are a fine powder. Add to the sugar and whisk until well combined. Place in a large shallow dish for rolling.

 

raspberry curd recipe from Martha Stewart Living

mango lime curd adapted from Martha Stewart Living

malasada recipe from Leonards Bakery

The weather is finally perfect in the Napa valley. Our spring felt like winter still, lots of rain and cold. Then it immediately went to triple digits and the heat was unbearable. Doing anything was a major chore and turning on the oven to bake was the last thing I wanted to do. Now it has finally cooled down just a bit to a nice subtle heat. Finally I can bake again.

With it staying light out so much later in the day, it's a great time for some summer entertaining. Which is never a weekend occasion for me, always a Tuesday. The life of a restaurant worker. I love to make something yeasted in the summer because the dough always rises so fast! I can just put the covered bowl out to rise on the backyard porch and in no time it’s rising to the top of the bowl.

When deciding what to make for a little Tuesday house gathering, I wanted to go a bit tropical. But also encased with delicious Kerrygold® buttery goodness, that bright yellow color when you open the package always gets me. Other butters look so pale and flavorless in comparison. Malasadas kept coming to mind. They are so popular in Hawaii. A place and culture that has always tugged at my heart strings. When I think of vacation or summer or my happy place it's there.

So I finally decided to let that dough rise, heat up some oil and make some. Enriched sweet fried dough, I knew I needed to add something with a tang to it. Mango lime curd and raspberry curd were my final decisions. Both are tart enough to balance out the fried dough but also have that luscious quality from lots of Kerrygold® Salted Butter added in. Then I made some flavored sugars to roll around the outside to change it up from the standard cinnamon sugar coating.

Why not go all out? Malasadas are meant to be eaten for breakfast, but for me they worked out perfect for a little summer time entertaining.

 

This post is brought to you in partnership with Martha Stewart Living and Kerrygold®. All opinions and ideas are my own.