- 24
Ingredients
- 5 cups bread flour
- 1/3 cup sugar
- 4 1/2 teaspoons (2 packages) Red Star Quick Rise or Platinum Yeast
- 1 teaspoon salt
- 1 (12-oz.) can evaporated milk
- 1/4 cup unsalted butter, melted
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 3/4 cup sugar
- 1/4 teaspoon ground cinnamon
Preparation
Step 1
In the bowl of a stand mixer, using the paddle attachment, combine 4 cups flour, sugar, yeast, and salt.
Add evaporated milk, butter, eggs and vanilla to flour mixture. Blend at low speed until moistened.
Beat 3 minutes at medium speed. Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough. Add more or less flour as needed.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 60 minutes.
Punch down dough. With floured hands, pinch off a 2 ounce piece of dough and shape it into a smooth ball. Place the balls 2 inches apart on greased baking sheets or lined with parchment or a silpat. Loosely cover with plastic wrap and let rise until double, about 30 minutes.
While donuts are rising, add oil to a deep fryer or large deep pot until it is 2 inches deep. Heat oil to 350°.
Carefully drop 6 malasadas in oil and fry until puffed and deep golden brown, about 8 minutes, flipping frequently.* Remove to a baking sheet lined with paper towels. Repeat with remaining malasadas.
Prepare Cinnamon Sugar Coating: Add sugar and cinnamon to a mixing bowl and stir to combine.
Add warm malasadas and roll in the cinnamon sugar to coat. Serve warm.