Does anyone know what this portuguese dessert is?

Question

I went to portugal years ago with my family and we spent everyday on the beach. There was always a guy walking around with a big basket of these fresh, warm donut like things and we must have eaten like 2-3 a day. I thought he was saying something like "aylee" when he was selling them. They were like a big hand sized ball of dough covered in sugar. They were always fresh and soooo good. I have been searching for a recipie but the closest thing I could find is something called "Malasadas". It looks and sounds similar, but I don't know. Anyone have any ideas?

Answer 1

Forget Sheena, those things sold on the beach are called BOLAS DE BERLIM (literally Berlin Balls), a typical portuguese cake despite the name. It's traditionally sold on the beach especially in the Algarve. They might have cream or not.

There are several other pastry similar to Bolas de Berlim, one of them are those malassadas and also the filhozes or filhós. There are actually dozens of types of fried dough cakes, some covered in sugar other covered in honey. They're a traditional cake in Christmas and Easter, almost every portuguese family makes some at home.

Answer 2

There is a shortcut................just buy the pre-made pillsbury biscuits...the ones in the cylinder wrapping??? deep fry them until brown :) & coat with sugar!!!

Answer 3

They are called Filhós and Melesades.  Here's the recipe for them.

FILLOZES (Portuguese Doughnuts)

3 cups flour 1/2 tsp. salt

1 yeast cake 1 cube butter

3 tbsp. sugar 9 eggs

Dissolve yeast in 1/4 cup lukewarm water. Beat eggs well, add sugar, beat well , add dissolved yeast. Mix all with 3 cups flour, work together until it forms a soft dough, beating well. Melt butter and let cool to lukewarm, then pour into dough, work together well and set in warm place to rise until double in size. Heat 1 cup oil to boiling point on low fire. Put milk in saucer, dip hands in milk. Take dough (1 tbsp) in hand - keep stretching until round a thin. Drop piece into oil, turning as needed to brown on both sides. Coat each one in sugar while still warm.

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MALASADAS (Doughnuts)

1 pkg. yeast 1 tsp. salt

1/3 cup warm water 1 1/3 cup cream

1 tsp. sugar 1 1/3 cup warm water

2 lbs. flour 1/3 cup melted butter

1/3 cup sugar 8 eggs, slightly beaten

Dissolve yeast in the 1/3 cup warm water and 1 tsp sugar. Let stand until ingredients are dissolved. Measure flour, sugar and salt into a large bowl. Mix cream and water together, and add to dry ingredients. Add also the melted butter and beaten eggs. Add the dissolved yeast mixture and stir well to form a soft dough. Cover and put in a warm place. Let stand until double in size, about 1 1/2 hours. Drop by spoonfuls into deep hot oil, fry until light brown. Remove and drain on a rack with absorbent paper towel. Coat with

sugar, if desired. Makes 5 dozen.

Answer 4

In Hawaii we call them Malasadas. They are best as fresh as possible.

MALASADAS

Malasadas are one of the all time favorite snacks at community

functions and fund-raisers.  If you make this, you will rapidly

become popular with all of your local friends.  A  non-traditional

(read haole) way of preparing this is to add nutmeg or cinnamon

to the sugar mixture that is used to coat the malasadas.

Ingredients:

     1  package yeast (1 T)

     1  teaspoon sugar

     1/4 cup warm water

     6 cups flour

     1/2 cup sugar

     1/2 teaspoon salt

     1/4 cup melted butter or margarine

     1 cup water

     1 cup evaporated milk

     6 eggs

     1 quart vegetable oil (to cook)

     Extra sugar

Procedure:

Dissolve yeast, sugar and water and set aside.  Beat eggs.  

Measure flour into mixing bowl and add salt.  Make a well in

the flour, pour yeast mixture, eggs and other ingredients.  

Beat in circular motion until the dough is soft.  Cover, let

raise until double.  Turn dough over but do not punch down.  

Cover and let raise again.  Heat oil to 375 degrees and drop

dough by teaspoon full into oil and cook until brown.  Shake

in brown bag with sugar.  Best when hot.

Note:  If the malasadas have a tendency to come out with the

center still doughy, turn the heat down on the oil which will

allow them to cook longer.