Malasadas
- Ready In:
- 3hrs
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 3 large eggs, room temperature
- 3⁄4 cup sugar
- 5 tablespoons unsalted butter, room temperature
- 3⁄4 teaspoon salt
- 5 1⁄2 cups all-purpose flour, may need more
- 4 1⁄2 teaspoons quick-rising yeast
- 1 cup hot water (110 degrees F to 120 degrees F)
- 1⁄3 cup evaporated milk
- 2 teaspoons vanilla extract
- vegetable oil (for deep frying)
- additional sugar
directions
- Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended.
- Add 5 cups flour and yeast; beat 1 minute.
- Add 1 cup hot water, milk and vanilla and beat until well blended.
- Beat in remaining 2 eggs, then 1/2 cup flour.
- Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes.
- Scrape down dough from sides of bowl.
- Cover bowl with plastic wrap and towel.
- Let dough rise in warm draft-free area until almost double in volume, about 2 hours.
- Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to a 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making 12 squares (4"). Repeat with remaining dough.
- Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep fry thermometer and heat oil to 350 degrees F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels to drain. Repeat frying with remaining dough squares, heating oil to 350 degrees F for each batch.
- Sprinkle warm malasadas generously with additional sugar. Serve warm or at room temperature.
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RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
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