MALASSADAS RECIPES

Steps:

• In a small bowl dissolve the yeast packets with the ¼ cup of lukewarm water and leave aside.
• In a small saucepan melt the stick of butter and leave aside.
• In a large bowl beat together the eggs, sugar, butter and lemon zest until creamy. Then add in small intervals the flour and salt and continue to mix well. Lastly, you will add the dissolved yeast into the mix and blend well. Knead the dough by hand until everything is well incorporated.
• On the few occasions that I have made this recipe, the batter was a little on the wet side and I did need to add a few tablespoons of flour to the mix during the final kneading..
• You will cover the large bowl with some kitchen towels and place the bowl in a warm place, free of drafts, and wait till the dough doubles in size.
• *This can take an hour or two depending on the weather. If it’s a cold day expect it to take a little longer. My Aunt Lilia suggested that I turn the oven on in the kitchen and have the bowl of dough near by. The extra heat will help in those extra cold days to make it rise faster.
• Directions for frying:
• Once the dough rises and doubles in size, you are now ready to fry the dough.
• In a large, deep pot such as a dutch oven, heat the 3 cups of oil over low heat. Using a small bowl of milk to dip your hands, take about 1 tablespoon of dough in your hand. The dough is on the sticky side so make sure you have enough milk on your hands to stretch out the dough until it is round and thin. Then drop it into the oil very gently, make sure to turn them on both sides until they are a golden brown.
• * It’s very important to make sure that the oil does not get too hot. What will happen is that the outside of the Malassadas will fry up quickly and also begin to burn but the inside will stay raw and undercooked. So be very careful and keep a close eye.
• As soon as they are done frying I always place them first on a tray lined with paper towels so that any excess oil can be absorbed. Then I have another deep-sided tray filled with sugar ready, and while the Malassadas are still warm, dredge them through the sugar; you can also sprinkle some cinnamon if you like. I wasn’t raised with that, but I have heard that sometimes they would also add it.

Steps:

• In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar. Mix until the yeast dissolves then set aside for 5 minutes. Stir in the milk, vanilla, eggs, and butter and reserve.
• In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg. Make a well in the center of the dry ingredients. Pour the yeast and milk mixture into the well. Mix the wet ingredients into the dry, forming a soft, smooth dough. Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.
• Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls. Place the dough balls on greased baking sheets. Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.
• In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch. Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.