Cinnamon Sugar Malasadas(doughnuts)

By foodiva

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

Details

Servings 24
Adapted from barbarabakes.com

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.