Malasadas

marisk's Note:

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 way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the maladsadas. (This recipe was submitted by N.E. Ah You to a website called Local Kine Recipes. It is the malasada served at the annual Punahou High School Carnival) Site gives no cook/prep times or how much this makes...so all given are estimates.

• Total Time: 3 hrs 30 mins
• Prep Time: 2 hrs
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 2 dozen

• 1 tablespoon yeast (or 1 package)
• 1 teaspoon sugar
• ¼ cup warm water
• 6 cups flour
• ½ cup sugar
• ½ teaspoon salt
• ¼ cup melted butter or ¼ cup margarine
• 1 cup water
• 1 cup evaporated milk
• 6 eggs
• 1 quart vegetable oil (to cook)
• extra sugar

Directions:

1. Dissolve yeast, sugar and water and set aside.
2. Beat eggs.
3. Measure flour into mixing bowl and add salt.
4. Make a well in the flour, pour yeast mixture, eggs and other ingredients.
5. Beat in circular motion until the dough is soft. Cover, let raise until double.
6. Turn dough over but do not punch down. Cover and let raise again.
7. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown.
8. Shake in brown bag with sugar. Best when hot.
9. 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.