Malisadas (Hawaiian Donuts)

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  • Approximate Yield: 61 – 2.0 oz. malisadas
  • Donuts 4th of July & Summer
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BakeMark Products Used

Westco master mix yrd mix (#09866 1/50 lb)
Westco #5 imitation vanilla flavor (#12070 1/gal)
Westco bavarian crème filling (#11936 1/36 lb)
Westco coating sugar (#09411 1/25 lb)
Bakesense instant yeast gold (#50713 1/20 lb)
Bakesense palm fry shortening (#17231 1/50 lb)

Alternate Products Used

Westco new horizon yrd mix (#50445 1/50 lb)
Bakemark dark imitation vanilla 3x (#17751 1/gal)
Westco bavarian crème filling (#51520 1/38 lb)
Bakesense IE donut fry shortening (#17240 1/50 lb)

Directions

MIX

Combine 5 LB Westco Master Mix YRD Mix, 1 oz. Westco #5 Imitation Vanilla Flavor, 1 ¼ oz. BakeSense Instant Yeast Gold, 8 oz. whole eggs, 4 oz. margarine, and 1 ¾ LB water. Use your scale to weight all the ingredients, including the water. Mix dough on medium speed to full development with a finished dough temperature of 78-85°F. Use your thermometer to determine the proper dough temperature.

Let the dough rest for approx. 10 minutes.

MAKE UP

Scale the dough into 2 oz. pieces (5 LB cut on a dough divider). Place them in the refrigerator for 8-24 hours.

PROOF AND FRY

Remove dough from refrigerator. Let the malisadas proof until they reach about ¾ of their final size.

Fry at 360°F for 70 seconds per side in BakeSense Palm Fry Shortening. Let the donuts drain for approx. one minute.

FINISH

Let the donuts cool down. Wait until the malisadas have cooled to 85-90°F to roll them in Westco Coating Sugar.

Fill the malisadas with Westco Bavarian Crème or any other Westco or Trigal Dorado filling of your choice.

Alternative: You can also choose to roll the donuts in granulated sugar while they are still warm before filling them (not pictured).

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