Malasadas

Malasadas is a local treat brought to Hawaii by the Portuguese. Leonard's Bakery served the first malasadas on Shrove Tuesday in 1953. Now, it is an any day treat. This doughnut without a hole is soft, warm and sweet.

• Ready In: 2 hrs 30 mins
• Yields: 7 dozen

Ingredients

• 1⁄4 ounce active dry yeast
• 1  teaspoon sugar
• 1⁄4 cup warm water (110 degrees)
• 6  cups flour
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 6  eggs, beaten until thick
• 1⁄2 teaspoon  lemon extract
• 1⁄4 cup butter, melted
• 1  cup evaporated milk
• 1  cup water
• 1  quart canola oil
• 3  cups sugar

Directions

1. Dissolve yeast and 1 teaspoon sugar in warm water; set aside.
2. Combine flour, salt, and 1/2 cup sugar in a large mixing bowl; make a well in the center of the dry ingredients.
3. Combine yeast mixture with eggs, lemon extract(optional), butter (or margarine), evaporated milk, and water.
4. Mix thorourghly and add to well.
5. Combine wet and dry ingredients until the dough comes together.
6. Knead to form a soft, smooth dough.
7. Cover; let rise in a warm place until doubled (about 1-1/2 hours).
8. Punch down; form into balls on a floured surface.
9. Cover; set aside to rise again (about 30 minutes in a warm place).
10. Heat oil to 375 degrees; drop dough carefully into hot oil and fry until both sides are golden brown. Drain on paper towels. Coat with sugar or cinnamon sugar and serve immediately.