Malasadas 2

Recipe by marisk
READY IN: 3hrs 30mins
YIELD: 2 dozen




  • Preheat the fryer.
  • In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set aside until needed.
  • In a mixer, whip the eggs until thick and pale yellow in color.
  • Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half.
  • Add the salt.
  • Add the flour, 1 cup at a time and mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.
  • Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let rise until double in size, about 1-1/2 hours.
  • Turn the dough out onto a floured surface and dust the surface of the dough with flour.
  • With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle.
  • Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour.
  • Using a sharp French knife, cut the dough into 1 inch squares.
  • Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate.
  • Roll the doughnuts in sugar and serve warm.