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Malasadas
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Package Active dry yeast −; (1/4 oz)
/4 Cup Sugar; plus
Teaspoon Sugar
/4 Cup Warm water; (110 degrees)
Eggs
Cup Flour
/4 Cup Melted butter
/4 Teaspoon Salt
−1/2 Cup Whole milk
/2 Cup Half−and−half
Sugar to roll the Malasadas
1
/2 Fat; 1/2 Other Carbohydrate
Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon
sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric
mixer, and the eggs and whip until the eggs are thick and pale yellow in
color. Change the mixer attachment to a dough hook. With the machine running
slowly add the yeast mixture, melted butter, milk, and half−and−half. Add
the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft
ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the
dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap
and set the bowl in a warm, draft free space. Let the dough rise until
double in size, about 1 1/2 hours. Turn the dough out onto a floured surface
and dust the surface of the dough with flour. With a rolling pin, roll out
the dough, about 1/4−inch thick, in the shape of a rectangle. Cover the
dough with a greased piece of plastic wrap (this will prevent the dough from
sticking to the wrap) and let the dough rise until double in size, about 1
hour. Using a sharp French knife, cut the dough into 1−inch squares. Fry a
couple of the squares at a time, until golden−brown, about 3 to 4 minutes,
stirring constantly for overall browning. Remove the doughnuts from the oil
and drain on a paper−lined plate. Roll the doughnuts in sugar and serve
warm. This recipe yields a couple of dozen doughnuts.
Malasadas
393
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