MALASADAS - A PORTUGUESE HOLELESS DOUGHNUT
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vegetable oil for deep frying
Dissolve yeast, sugar and warm water. Set aside.
Beat the eggs. Set aside
In a large mixing bowl, add the flour and salt. Make a well in the middle of the flour, pour in the yeast mixture, eggs, sugar, butter and 1 cup of water and evaporated milk.
Beat in a circular motion until the dough is soft.
Cover and let rise until doubled in size. Turn the dough over but do not punch down.
Cover and let rise again.
Heat the oil to 375 degrees. Moisten fingertips with softened butter and pinch off little golf ball size dough and drop into the heated oil.
Deep fry them till golden brown and be sure that you turn them over and do the same.
Drain on paper towels and shake them in a brown paper bag full of sugar.
NOTE: IF THE MALASADAS IS DOUGHY INSIDE, TURN DOWN THE HEAT FOR THE OIL.
Last Updated: Sat, Jun 23, 2012