2 ts Dry active yeast
1/4 c Water; warm
1/3 c Sugar; +1 tb
2/3 c Milk
1 ts Vanilla extract
4 Eggs; well beaten
1/2 c Unsalted butter; melted
4 c All-purpose flour
1/2 ts Salt
2 ts Freshly grated nutmeg
Vegetable oil; for frying
MMMMM-----------------CINNAMON-SUGAR FOR COATING----------------------
1/4 c Cugar
Cinnamon; to taste
In a medium bowl, combine the yeast with 1/4 c lukewarm water and 1 tb
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 1/3 c 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 15 minutes.
In a heavy, high-sided pot, heat 2" of oil on medium-high until the
oil reaches 325 F. Working in small batches, fry the malasadas until
they are uniformly golden brown, 7 - 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.
This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. The FN chefs have
not tested this recipe, in the proportions indicated, and therefore,
we cannot make any representation as to the results.
Recipe by Chef Leonard Rego, Leonard's Bakery
Recipe FROM: Hawaii Food Network Show: Follow That Food
