1st Place 1980 Malassadas

Name: 1st Place 1980 Malassadas
Prep time: 1 h 15 min
Cook time: 6 min
Total time: 1 h 21 min
Yield: 12 serving(s)
Ingredients: 2 packages active dry yeast; 2 tablespoons sugar; 1/3 cup lukewarm water; 12 cups flour; 1 teaspoon salt; 1 cup sugar; 1/4 teaspoon nutmeg; 10 eggs, slightly beaten; 1/2 cup butter, melted; 1 teaspoon vanilla; 3 1/2 cups warm milk; vegetable oil (for deep frying); granulated sugar

Submitted by Scandigirl

"This 1981 recipe comes from our wonderful years living in Hawaii. I will never forget the look on our friends faces when they bit into my homemade Malassadas. This day and age it is not on my every day diet! But oh, the memories..."

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Ready In:: 1hr 21mins
Ingredients:: 13
Serves:: 12

ingredients

2 packages active dry yeast
2 tablespoons sugar
¹⁄₃ cup lukewarm water
12 cups flour
1 teaspoon salt
1 cup sugar
¹⁄₄ teaspoon nutmeg
10 eggs, slightly beaten
¹⁄₂ cup butter, melted
1 teaspoon vanilla
3 ¹⁄₂ cups warm milk
vegetable oil (for deep frying)
granulated sugar

directions

Mix yeast and sugar and water.
Set aside.
Sift flour, salt and sugar together.
Add nutmeg.
Add reserved yeast mixture, eggs, melted butter and vanilla.
Using a circular motion, stir by hand, adding warm milk gradually.
On a lightly floured surface, knead bread well.
Place dough in a bowl in a warm area free from drafts and cover.
Let rise 1 hour or until dough doubles in volume.
Pour about 2" of vegetable oil into a deep skillet or electric deep fryer.
Heat oil to 375 F.
When oil is hot, drop several tablespoonfuls of dough into oil.
Turn frequently until malassadas are golden brown.
Be careful not to put too many malassadas in at one time.
Remove each malassada as they are cooked and drain on paper towels.
Roll in granulated sugar while still hot.
Repeat with rest of dough.

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RECIPE SUBMITTED BY

Scandigirl

Canada

I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. My favourite cookbook is the one I have made myself over the past 40 years. My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.

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