Ingredients
The following ingredients have 24 Servings
- 5 cups bread flour
- 1/3 cup sugar
- 4 1/2 teaspoons 2 packages Red Star Quick Rise or Platinum Yeast
- 1 teaspoon salt
- 1 12-oz. can evaporated milk
- 1/4 cup unsalted butter (melted)
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 3/4 cup sugar
- 1/4 teaspoon ground cinnamon
Instruction
- In the bowl of a stand mixer, using the paddle attachment, combine 4 cups flour, sugar, yeast, and salt. Add evaporated milk, butter, eggs and vanilla to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough. Add more or less flour as needed.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 60 minutes. Punch down dough.
- With floured hands, pinch off a 2 ounce piece of dough and shape it into a smooth ball. Place the balls 2 inches apart on greased baking sheets or lined with parchment or a silpat. Loosely cover with plastic wrap and let rise until double, about 30 minutes.
- While donuts are rising, add oil to a deep fryer or large deep pot until it is 2 inches deep. Heat oil to 350°. Carefully drop 6 malasadas in oil and fry until puffed and deep golden brown, about 8 minutes, flipping frequently.*
- Remove to a baking sheet lined with paper towels. Repeat with remaining malasadas. Prepare Cinnamon Sugar Coating: Add sugar and cinnamon to a mixing bowl and stir to combine. Add warm malasadas and roll in the cinnamon sugar to coat. Serve warm.
