Malasadas Dois

Recipe View 5 mins Activate the Yeast: In a small bowl, dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top and let stand until foamy, about 5 minutes.

Recipe View 5 mins Combine Wet Ingredients: In a large bowl, whisk together the eggs and 1 cup of sugar until well combined. Stir in the salt.

Recipe View 1 mins Incorporate Dry Ingredients: Gradually add the flour to the wet ingredients, mixing until a shaggy dough forms. Stir in the yeast mixture, milk, and melted butter. Mix until a smooth, slightly sticky dough is achieved. (5 minutes)

Recipe View 1 hrs 15 mins First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, about 1-1.5 hours.

Recipe View 52 mins Second Rise: Punch down the dough to release the air. Knead it lightly on a floured surface for a few minutes until elastic. Cover and let rise again until doubled, about 45 minutes to 1 hour. Alternatively, refrigerate the dough overnight for a more developed flavor.

Recipe View 1 mins Heat the Oil: In a deep fryer or large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Have a small bowl of water nearby for wetting your hands.

Recipe View 2 mins Shape the Doughnuts: Lightly wet your hands to prevent sticking. Gently take a small ball of dough (about the size of a golf ball) and stretch it into a 4-inch disc. Don't worry about imperfections; tiny holes are fine.

Recipe View 6 mins Fry the Malasadas: Carefully place the stretched dough into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for about 2-3 minutes per side, or until golden brown and puffed up. (6 minutes)

Recipe View 2 mins Coat and Serve: Remove the Malasadas with a slotted spoon and drain on paper towels. While still hot, generously coat them in granulated sugar. Serve warm and enjoy immediately.