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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 24 |
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This is the recipe from Tex Drive In on the Big Island from the recipe request section in Bon Appetit. There is nothing better than a warm malasada covered in sugar! These were always a special treat in our family. The dough recipe here is wonderful and much better than the cheater way we had them most of the time (Frying biscuits you get in the tube at the store!) Ingredients:
3 large eggs, room temperature |
3/4 cup sugar |
5 tablespoons unsalted butter, room temperature |
3/4 teaspoon salt |
5 1/2 cups all-purpose flour, may need more |
4 1/2 teaspoons quick-rising yeast |
1 cup hot water (110 degrees f to 120 degrees f) |
1/3 cup evaporated milk |
2 teaspoons vanilla extract |
vegetable oil (for deep frying) |
additional sugar |
Directions:
1. Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended.
2. Add 5 cups flour and yeast; beat 1 minute.
3. Add 1 cup hot water, milk and vanilla and beat until well blended.
4. Beat in remaining 2 eggs, then 1/2 cup flour.
5. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes.
6. Scrape down dough from sides of bowl.
7. Cover bowl with plastic wrap and towel.
8. Let dough rise in warm draft-free area until almost double in volume, about 2 hours.
9. Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to a 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making 12 squares (4 ). Repeat with remaining dough.
10. Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep fry thermometer and heat oil to 350 degrees F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels to drain. Repeat frying with remaining dough squares, heating oil to 350 degrees F for each batch.
11. Sprinkle warm malasadas generously with additional sugar. Serve warm or at room temperature.
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