Malassadas

By amaliana

Ingredients

• 1/2 cup water
• 2 packages active dry yeast*
• 1/2 cup lukewarm milk
• 1/2 cup sugar
• 1/2 cup butter
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 to 5 cups flour
• cooking oil
• Quick and easy yeast preparation: Mix required yeast in lukewarm water and add a small amount of sugar and let rise for 10 minutes.

Preparation

Step 1

Measure into mixing bowl warm water and dry yeast, stirring at same time to dissolve. Into this stir all other ingredients and 3 1/2 cups of flour and mix with spoon until smooth. Gradually add remaining flour, to handle easily, mix with hand. Turn out to lightly floured board, knead until smooth and elastic for about 5 minutes. Round up in greased bowl with greased side up. Cover with damp cloth. Let rise until dough doubles. Heat oil to 375F. Break pieces of dough to size desired, stretch out, and drop in hot oil. While doing this, have dish on side with oil for dipping fingertips while working with dough. Fry until golden brown. Remove and drain on brown paper bag. Allow to cool enough to dip in deep dish with granulated sugar.

Note: My mother would sprinkle powdered sugar on the Malassadas instead of dipping them in granulated sugar. Also, she didn't stretch them too big so they would would turn out small and plump.