Traditional malasadas

1 Servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast
¼ cup Warm water (about 110 degrees)
¼ cup Each sugar and melted butter
½ teaspoon Salt
⅛ teaspoon Lemon extract
2 cups All-purpose flour, unsifted
¼ cup Cream
2 Eggs
1 quart Salad oil
⅓ cup Sugar

Directions

These two recipes are from the Honolulu Advertiser, sometime around 1979.

They were a Sunday morning treat, still warm from the bakery.

In the bowl of an electric mixer, soften yeast in water for 5 minutes. Stir in sugar, butter, salt, lemon extract, 1 cup flour, eggs and cream. Beat on medium speed for 2 minutes. Then with a heavy duty mixer or spoon, stir in about 1 cup of the remaining flour until smooth.

Dough will be soft and sticky. Cover and put in a warm place to rise until almost doubled in size, about 45 minutes.

Beat down dough to expel air, turn out onto a well-floured board and form into a loaf. Cut dough in pieces. Shape each into a ball and then stretch it into an irregular circle about 5 inches in diameter.

Place doughnuts on lightly greased cookie sheets, cover with clear plastic wrap and let rise in a warm place until almost doubled, about 20 minutes.

In a deep frying pan or a 5 quart kettle, heat 1½ to 2 inches of salad oil to about 350 degrees. Add doughnuts, a few at a time, and fry, turning, until they are golden brown.

Drain on paper towels. Generously coat warm doughnuts with sugar. This recipe makes 8.

Posted to FOODWINE Digest 20 November 96 Date: Wed, 20 Nov 1996 23:01:21 -0500 From: Laurie Thompson <llt@...>

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