Malasadas

Ingredients and Weight:

• All-purpose flour: 750g (5 1/2 cups)
• Granulated sugar: 100g (1/2 cup)
• Active dry yeast: 7g (2 1/4 teaspoons)
• Warm water (110-115°F): 300ml (1 1/4 cups)
• Salt: 1/2 teaspoon
• Eggs: 2 large
• Unsalted butter, softened: 110g (1/2 cup)
• Vegetable oil, for frying: about 2 liters

Preparation Time:

• 20 minutes

Cooking Time:

• 10-12 minutes per batch

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large bowl, whisk together the flour, sugar, yeast, and salt.
2. In a separate bowl, whisk together the warm water and eggs.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
6. Punch down the dough and divide it into 16 equal pieces.
7. Shape the pieces into balls or rolls, brush with melted butter, and place them on a greased baking sheet.
8. Cover the dough balls with plastic wrap and let them rise for another 30-45 minutes, or until doubled in size.
9. Heat the vegetable oil to 375°F (190°C) in a large saucepan or deep fryer.
10. Carefully drop the dough balls into the hot oil and fry for 10-12 minutes, or until golden brown.
11. Drain the malasadas on paper towels and sprinkle with granulated sugar, if desired.

Nutritional Information:

• Calories: 250 per malasada
• Fat: 10g
• Carbohydrates: 35g
• Protein: 5g

Dish Characteristics:

• Fluffy and soft interiors
• Crispy and golden brown exteriors
• Sweet and addictive flavor
• Perfect for breakfast, brunch, or dessert

User Comments:

• "These malasadas are amazing! They're so light and airy, and the sugar coating is the perfect touch."
• "I made these for my family and they were a huge hit. They're easy to make and everyone loved them."
• "I love that these malasadas are made with simple ingredients that I can easily find at my local supermarket."

Special Precautions and Tips:

• Make sure the oil is hot enough before frying the malasadas, or they will absorb too much oil.
• Don't overcrowd the saucepan or fryer, or the malasadas will not cook evenly.
• If you don't have a deep fryer, you can use a large saucepan or Dutch oven filled with at least 3 inches of oil.