Side Pannel
Malasadas
Ingredients List
- 1 pk Active dry yeast -; (1/4 oz)
- 3/4 c Sugar; plus
- 1 ts Sugar
- 1/4 c Warm water; (110 degrees)
- 6 Eggs
- 6 c Flour
- 1/4 c Melted butter
- 1/4 ts Salt
- 1 1/2 c Whole milk
- 1/2 c Half-and-half
- Sugar to roll the Malasadas
Directions
Preheat the fryer.
In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of
the warm water. Set the mixture aside.
In an electric mixer, and the eggs and whip until the eggs are thick and
pale yellow in color. Change the mixer attachment to a dough hook. With the
machine running slowly add the yeast mixture, melted butter, milk, and
half-and-half. Add the salt. Add the flour, 1 cup at a time. Mix until the
mixture forms a soft ball, leaves the sides of the bowl, and climbs up the
dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the
bowl with plastic wrap and set the bowl in a warm, draft free space. Let
the dough rise until double in size, about 1 1/2 hours.
Turn the dough out onto a floured surface and dust the surface of the dough
with flour. With a rolling pin, roll out the dough, about 1/4-inch thick,
in the shape of a rectangle. Cover the dough with a greased piece of
plastic wrap (this will prevent the dough from sticking to the wrap) and
let the dough rise until double in size, about 1 hour. Using a sharp French
knife, cut the dough into 1-inch squares. Fry a couple of the squares at a
time, until golden-brown, about 3 to 4 minutes, stirring constantly for
overall browning. Remove the doughnuts from the oil and drain on a
paper-lined plate. Roll the doughnuts in sugar and serve warm.
This recipe yields a couple of dozen doughnuts.
In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of
the warm water. Set the mixture aside.
In an electric mixer, and the eggs and whip until the eggs are thick and
pale yellow in color. Change the mixer attachment to a dough hook. With the
machine running slowly add the yeast mixture, melted butter, milk, and
half-and-half. Add the salt. Add the flour, 1 cup at a time. Mix until the
mixture forms a soft ball, leaves the sides of the bowl, and climbs up the
dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the
bowl with plastic wrap and set the bowl in a warm, draft free space. Let
the dough rise until double in size, about 1 1/2 hours.
Turn the dough out onto a floured surface and dust the surface of the dough
with flour. With a rolling pin, roll out the dough, about 1/4-inch thick,
in the shape of a rectangle. Cover the dough with a greased piece of
plastic wrap (this will prevent the dough from sticking to the wrap) and
let the dough rise until double in size, about 1 hour. Using a sharp French
knife, cut the dough into 1-inch squares. Fry a couple of the squares at a
time, until golden-brown, about 3 to 4 minutes, stirring constantly for
overall browning. Remove the doughnuts from the oil and drain on a
paper-lined plate. Roll the doughnuts in sugar and serve warm.
This recipe yields a couple of dozen doughnuts.
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