Leonards Portuguese Malasadas

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Active yeast, dry
  • 2 cups All-purpose flour
  • 1 Cinnamon
  • 1 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 2 1/2 tbsp Sugar
  • 1/2 tsp Vanilla extract
  • 1 Yeast mixture

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/3 cup Milk

• Liquids

  • 1/8 cup Water

• Other

  • Coating

Found on ilovehawaiianfoodrecipes.com

Description

Ingredients

• Yeast mixture
• 1 teaspoon dry active yeast
• ⅛ cup warm water
• ½ tablespoon sugar
• Wet ingredients
• 1/3 cup milk
• ½ teaspoon vanilla extract
• 2 eggs, well beaten
• ¼ cup unsalted butter, melted
• Dry ingredients
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1½ teaspoons, nutmeg
• Oil, for frying
• Coating
• ⅛ cup sugar
• Cinnamon (adsbygoogle = window.adsbygoogle || []).push({});

Directions

• Yeast mixture: In a medium size mixing bowl, combine yeast with warm water and ½ tablespoon sugar. Mix until dissolved. Let sit for 5 minutes.
• Wet ingredients: Stir in milk, vanilla, beaten eggs and melted butter to yeast mixture.
• In a large mixing bowl, combine flour with salt and nutmeg. Make a well in the center of the dry ingredients. Pour the wet yeast milk mixture into center. Mix together to form a soft smooth dough. Try not to overwork dough.
• Cover with a clean towel and set aside in a warm place until dough doubles in size. About 1-2 hours.
• Add a little oil to hand and take some dough and form golf ball size balls and place on lightly greased baking sheet. Cover with clean cloth and let it sit for about 15 minutes.
• Pour oil in heavy pot about 2-inches deep. Heat oil on medium or until oil reaches 325 degrees. Place a few dough balls in hot oil and cook depending on size, 5 to 7 minutes. If its browning to fast, lower heat. Place cooked malasadas on paper towel to absorb oil.
• Mix together sugar and cinnamon in a bowl or paper bag.
• While still hot coat with sugar and cinnamon mixture.