MALASADAS - A PORTUGUESE HOLELESS DOUGHNUT
Jo Anne Sugimoto
1 Tbspactive dry yeast
1/4 cwarm water
1/4 cbutter, melted
1 cevaporated milk
·vegetable oil for deep frying
How to Make MALASADAS - A PORTUGUESE HOLELESS DOUGHNUT
- 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.
- Best served when hot.
- NOTE: IF THE MALASADAS IS DOUGHY INSIDE, TURN DOWN THE HEAT FOR THE OIL.