Malasadas

Recipe View 10 mins Activate the Yeast: In a small bowl, dissolve the yeast and 1 teaspoon of sugar in 1/4 cup of warm water. Let stand for 5-10 minutes, or until foamy. This indicates the yeast is active.

Recipe View 2 mins Prepare the Egg Mixture: In a separate small bowl, lightly beat the eggs until just combined. Set aside.

Recipe View 5 mins Combine Wet and Dry Ingredients: In a large bowl, place the flour and create a well in the center. Pour in the yeast mixture, beaten eggs, 1/2 cup sugar, melted butter, evaporated milk, 1 cup of water, and salt. (5 min)

Recipe View 10 mins Form the Dough: Gradually incorporate the wet ingredients into the flour, mixing until a soft, smooth dough forms. The dough will be slightly sticky. (10 min)

Recipe View 1 hrs 30 mins First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Recipe View 5 mins Heat the Oil: While the dough is rising, heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (5 min)

Recipe View 15 mins Shape and Fry: Once the dough has doubled, gently punch it down to release the air. Using lightly floured hands, scoop out tablespoon-sized portions of dough and carefully drop them into the hot oil, being careful not to overcrowd the pot. (15 min)

Recipe View 6 mins Fry until Golden: Fry the malasadas for 2-3 minutes per side, or until golden brown and cooked through. (6 min)

Recipe View 3 mins Drain and Coat: Remove the fried malasadas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. While still warm, generously coat each malasada in the remaining 2 cups of sugar. (3 min)

Recipe View 1 mins Serve: Serve the malasadas immediately while they are still warm and fluffy. Enjoy!