yields: 24 malasadas
Yeast Mixture
2 tsp Active Dry Yeast
1/4 cup warm water
1 tbsp sugar
Dry Ingredients
1 lb 4 oz flour
1/2 tsp salt
2 tsp grated nutmeg
Wet Ingredients
4 eggs, well beaten
1/2 cup unsalted butter, melted
1/3 cup sugar
2/3 cup milk
1 tsp Vanilla
Cinnamon Sugar Coating
1/4 cup sugar
ground cinnamon added to taste
Vegetable oil for frying
In a medium sized mixing bowl combine the dry yeast and warm water and 1 tbsp of sugar. Mix until the yeast is completely dissolved, and set aside for 5 minutes.
While that is sitting start on the dry ingredients. In a large bowl, combine the flour, sugar, nutmeg and salt together. Once they are combined make a sort of well in the middle, then set aside. Grab the yeast mixture and stir in the milk, vanilla, butter and eggs.
Now take the dry ingredients and add the wet ingredients into the dry ingredient well. Mix the ingredients together until a nice smooth soft dough forms. Then cover the dough with a clean towel and place in a warm spot until the mixture doubles in size, this usually takes about an hour.
After the dough has risen, take the bowl and push the dough down. Oil your fingers and pinch off golf ball sized pieces of dough and place on greased baking sheets. Grab another clean towel and cover the malasadas and again place in a warm spot for approximately 15 minutes.
While that is waiting, prepare a heavy high sided pan with oil for frying. Heat about 2 inches of the vegetable oil until it reaches 325 ° F. Then test the oil by dropping a small amount of the dough into the oil, the dough should start to color almost immediately.
Working in small batches fry the malasadas until they are a nice uniform golden brown, this usually takes 7 - 10 minutes. Place the fried malasadas on a plate that has been lined with paper towels until they are cool enough to handle. Then all you have left to do is roll them in the cinnamon-sugar coating.
Yeast Mixture
2 tsp Active Dry Yeast
1/4 cup warm water
1 tbsp sugar
Dry Ingredients
1 lb 4 oz flour
1/2 tsp salt
2 tsp grated nutmeg
Wet Ingredients
4 eggs, well beaten
1/2 cup unsalted butter, melted
1/3 cup sugar
2/3 cup milk
1 tsp Vanilla
Cinnamon Sugar Coating
1/4 cup sugar
ground cinnamon added to taste
Vegetable oil for frying
In a medium sized mixing bowl combine the dry yeast and warm water and 1 tbsp of sugar. Mix until the yeast is completely dissolved, and set aside for 5 minutes.
While that is sitting start on the dry ingredients. In a large bowl, combine the flour, sugar, nutmeg and salt together. Once they are combined make a sort of well in the middle, then set aside. Grab the yeast mixture and stir in the milk, vanilla, butter and eggs.
Now take the dry ingredients and add the wet ingredients into the dry ingredient well. Mix the ingredients together until a nice smooth soft dough forms. Then cover the dough with a clean towel and place in a warm spot until the mixture doubles in size, this usually takes about an hour.
After the dough has risen, take the bowl and push the dough down. Oil your fingers and pinch off golf ball sized pieces of dough and place on greased baking sheets. Grab another clean towel and cover the malasadas and again place in a warm spot for approximately 15 minutes.
While that is waiting, prepare a heavy high sided pan with oil for frying. Heat about 2 inches of the vegetable oil until it reaches 325 ° F. Then test the oil by dropping a small amount of the dough into the oil, the dough should start to color almost immediately.
Working in small batches fry the malasadas until they are a nice uniform golden brown, this usually takes 7 - 10 minutes. Place the fried malasadas on a plate that has been lined with paper towels until they are cool enough to handle. Then all you have left to do is roll them in the cinnamon-sugar coating.
Comments
Post a Comment