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.