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Salted Egg Malasada

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Prep Time 2 hours 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings 16 malasadas

Ingredients
  

For the Malasadas

  • 1 tablespoon active dry yeast
  • 1 teaspoon granulated sugar
  • 2 tablespoon water
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar
  • 2 tablespoon unsalted butter melted
  • 1/4 teaspoon salt
  • 4 cups bread flour
  • oil for frying

For the Salted Egg Filling

  • 8 salted egg yolks
  • 4 cups milk
  • 3 teaspoons salt to taste
  • 1/2 cup sugar
  • 4 eggs
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 teaspoon butter
  • 1 tablespoon honey

Instructions
 

For the Malasadas

For the Salted Egg Filling

  • In a blender, blitz 2 cups of milk, salted egg, and salt
  • In a large saucepan over medium heat, mix remaining milk, vanilla extract, and butter. Remove from heat before the mixture boils
  • In a separate bowl, whisk together eggs, sugar, and cornstarch until the sugar is dissolved.
  • Return the first mixture to low heat. Pour in the egg mixture slowly while constantly whisking. The custard should thicken after about 5 to 10 minutes of constant whisking.
  • You can add salt or honey at this stage to adjust to taste. Cover and put in the fridge for at least 3 hours until the custard is set.

Assembly

  • Fill a piping bag with the custard and pipe the filling into the malasadas.
  • Enjoy!