Malasadas

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READY IN: 3hrs
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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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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