Malasada

Ingredients

• 1 cup (240ml) whole milk, warmed to about 110°F
• 2/3 cup (135g) granulated sugar, divided
• 1 packet (2 1/4 teaspoons) active dry yeast
• 4 cups (500g) all-purpose flour
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup (55g) unsalted butter, softened and cut into pieces
• about 6 cups vegetable oil, for deep-frying
• 1 cup (200g) granulated sugar, for coating

Before you cook

• Warm the milk to about 110°F, warm to the touch but not hot
• Let the butter soften at room temperature
• Measure the flour, salt, and both portions of sugar into separate bowls
• Set a large heavy pot or deep fryer near the stove along with a slotted spoon and a wire rack or paper towels for draining
• Spread the coating sugar on a plate or shallow dish

Steps

1. Pour the warm milk into a bowl and stir in 2 tablespoons of the sugar along with the yeast
2. Let the yeast mixture sit for 5 to 10 minutes, until it looks foamy on top
3. In a large mixing bowl, whisk together the flour, remaining sugar, and salt
4. Add the eggs and the foamy yeast mixture to the flour and stir until a rough dough comes together
5. Add the softened butter a piece at a time, kneading it into the dough by hand or with a stand mixer's dough hook until fully absorbed
6. Knead the dough for 8 to 10 minutes, until it is smooth, elastic, and slightly sticky
7. Shape the dough into a ball, place it in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 hour, until doubled in size
8. Punch the dough down to release the air
9. Tear or cut the dough into pieces about the size of a golf ball, roughly 2 ounces each
10. Place the dough pieces on a floured tray, cover loosely, and let them rise again for 30 to 45 minutes, until puffy
11. Pour oil into a deep, heavy pot to a depth of about 3 inches and heat it to 350°F (175°C)
12. Working in small batches of 3 or 4, gently stretch or flatten each dough piece slightly and slide it into the hot oil
13. Fry each piece for about 1 to 2 minutes per side, until deep golden brown, flipping once with the slotted spoon
14. Lift the malasadas out with the slotted spoon and let the excess oil drain off for a few seconds
15. Roll each warm malasada in the plate of sugar right away, before it cools, so the coating sticks
16. Let the oil return to 350°F before sliding in the next batch