Malasadas

Via idelish.com

Ingredients

  • Oil for deep frying
  • 1 (1/4-ounce) package active dry yeast
  • 3/4 cup plus 1 teaspoon sugar
  • 1/4 cup warm water (110 degrees F)
  • 6 eggs
  • 6 cups flour
  • 1/4 cup melted butter
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup half and half
  • Sugar to roll the Malasadas

Directions

In a large deep pot or fryer heat the oil to 350 degrees F.

 

In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are 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. 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 the dough 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.

 

Recipe# 2

Lucy’s Recipe for Fried Dough (Malasada)

  • 1 1/4 c. warm milk
  • 1 T. sugar
  • 2 1/2 t. salt
  • 1/4 lb. margarine or butter
  • 1 package dry yeast
  • 6 large eggs, slightly beaten
  • 6 c. flour
  • 3 1/4 c. olive-oil
  • 3 c. corn-oil
  • Granulatedsugar

To start this recipe for Malasada / fried donuts, scald 1 cup of milk in a medium-sized saucepan over medium-high heat.  Stir in the sugar, salt and butter and remove from the heat.  In a small saucepan over mediumheat, warm the remaining 1/4 cup of milk.  Remove from the heat and sprinkle on the yeast.  Let stand for 5 minutes then stir until the yeast is dissolved.

In a large bowl, combine the two milk mixtures with the beaten eggs.

Gradually add the flour, beating with a wooden spoon until stiff.  Move the dough to a floured board and knead until smooth and elastic.  Form dough into a ball and place in bowl coated with 1/4 cup of oliveoil.  Turn the dough so that it is lightly coated with the oliveoil.  Cover the bowl with a towel and let it rise in a warm place until it is double in size, approximately 2 hours.

Meanwhile, in a deep pot, heat the remaining 3 cups of oliveoil and the cornoil to 350 degrees.  Break off golf ball sized pieces of the dough, stretch to an oval/round shape and fry, in batches, in the hot oil until golden brown, turning once.  Drain the Fried Dough on paper towels and sprinkle with granulatedsugar before serving.

This recipe for Malasada / Fried Dough makes 3 dozen “donuts”.