Malasadas

Instructions

1. Line a baking sheet with parchment paper and spray or grease; set aside. Line another tray with paper towels and set aside. Put 1 cup sugar in a bowl and set aside.
2. Dissolve the yeast and 1 tbsp sugar in ¼ cup warm water in a small bowl and let sit for 5-10 minutes until it becomes frothy. While the yeast is sitting, warm the milk over medium heat.
3. In a large mixing bowl, stir together flour, sugar and salt.
4. Make a well in the center of the flour mixture and add in warmed milk, whisked eggs, melted butter, and yeast mixture.
5. Stir thoroughly with a wooden spoon to form a soft dough. It will be sticky so keep some flour nearby. Remove the dough from the bowl and knead to form a soft/smooth dough, about 5-10 minutes.
6. Place the dough back in a bowl, cover lightly with a towel and let rise until doubled in size, about 1 hour to 1 ½ hours.
7. Remove the dough to a lightly floured surface and shape/roll into a 9×12 inch square. Cut dough into 12 squares (3×3 inch squares) and place on the greased parchment paper. Cover with a towel and let rise for another 30 minutes.
8. Add 1 ½ – 2 inches canola oil to a 6 quart pot, heat oil over medium-high heat to hot but not smoking (to 350F if you have a thermometer) or you can take a small piece of dough and dip it in the oil, if it sizzles the oil is ready (took about 10-15 minutes to warm up).
9. Working in batches, cook donuts 1-2 minutes per side, cooking 2-3 at a time making sure the pan isn’t crowded, until puffed up and golden brown.
10. Place finished malasadas on a paper towel lined tray and allow to rest for a few minutes before rolling in the extra sugar.
11. Repeat until finished.