Traditional Malasadas

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Title: Traditional Malasadas
Yield: 1 Servings


1 pk Active dry yeast
1/4 c Warm water (about 110
1/4 c Each sugar and melted butter
1/2 ts Salt
1/8 ts Lemon extract
2 c All-purpose flour, unsifted
1/4 c Cream
2 Eggs
1 qt Salad oil
1/3 c Sugar

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 1 1/2 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