Cinnamon Sugar Malasadas

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 1 (12-oz. can Evaporated milk

• Baking & Spices

  • 5 cups Bread flour
  • 1/4 tsp Cinnamon, ground
  • 1 Cinnamon sugar coating
  • 1 tsp Salt
  • 4 1/2 tsp Star quick rise or platinum yeast, Red
  • 1 1/8 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1/4 cup Butter, unsalted

Found on barbarabakes.com

Description

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
• Cinnamon Sugar Coating
• 3/4 cup sugar
• 1/4 teaspoon ground cinnamon

Directions

• 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.