Malasadas, One Way

A cousin to beignets, malasadas were introduced to Hawaii by Portugese settlers.

2 T water, lukewarm
1 yeast cake
½ cup whole milk, lukewarm
1¼ cup sugar, plus more for sprinkling
1 teaspoon kosher salt
4 T butter, melted
3 cups flour
3 eggs, beaten
vegetable oil, for frying

In a small bowl, combine the warm water and yeast, stirring until the yeast is dissolved. Pour the warm milk into a large bowl and add the yeast, sugar, salt and melted butter.

Stir in half the flour and mix until smooth.

Add the eggs, mix well and stir in the remaining flour, mixing until the dough is soft and smooth.

Cover the dough with a damp tea towel, set in a warm spot and let rise until the dough is doubled in bulk.

To cook, pour at least 3 inches of oil into a large pot and heat to 360 degrees.

Put about an inch of sugar into a brown paper lunch bag. Set a flattened large brown paper bag next to the stove.

Drop tablespoons of dough, a few at a time, into the hot oil and cook, turning once, until evenly golden brown. Transfer to the paper bag to drain briefly and then shake, a few at a time, in the sugar. Transfer to plates or wax-paper-lined baskets.

Serve immediately with hot coffee alongside.

Makes 6 dozen

Note: When using Fleischman’s RAPID RISE yeast, water and condensed milk should be between 120 to 130 degrees to activate the yeast. 140 degrees is too hot and will kill the yeast. Fleischman’s RAPID RISE yeast does not have to go through the second rise process that other yeasts have to go through, such as Fleischman’s ACTIVE DRY yeast.

Heat oil to 373 degrees.

-If oil is too hot; the malasada dough will pop right back up to the surface and the outside will brown too quickly while the inside will be undercooked
-If the oil isn’t hot enough; the malasadas dough will sit at the bottom of the oil
-If the temperature is right; The malasada dough should sit on the bottom of the oil for a few seconds and then rise to the surface. It should take about 3 minutes to cook on each side. Total of 6 minutes until a nice golden brown.

Test; Make a 2 to 3 inch ball and drop carefully into the oil. Cook for 6 minutes, take it out and cut in half to see if it is cooked completely through and the outside is a nice golden brown.

Making the malasadas ball the same size;

Oil hands if making balls with hands
Or use oiled spoons
Equal size malasadas, equal cooking time