Malassadas Portuguese Doughnuts Food

MALASSADAS | PORTUGUESE DOUGHNUTS

Steps:

• Heat the milk, butter, and salt in a medium saucepan over medium-high heat, stirring frequently, until it just begins to steam and form bubbles around the edges, about 5 minutes. Remove from the heat and let cool until lukewarm.
• Meanwhile, in a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let stand until foamy, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 minutes.
• Switch to the dough hook, add the milk mixture, the yeast mixture, and the flour, and mix on low speed until a soft dough forms, about 7 minutes, adding more flour if needed. The dough should be just slightly tacky but not sticky.
• Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until double in size, about 2 hours.
• Lightly coat a 13-by-18-inch rimmed baking sheet with cooking spray and turn the dough onto the pan. Press and poke it with your fingers, much like making focaccia, to help stretch it until it's about 1/2 inch thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap, and let the dough rest at room temperature until double in size, 1 to 1 1/2 hours.
• Mix together the sugar and cinnamon in a shallow bowl.
• Fill a medium saucepan with 3 inches of oil and heat over medium-high heat until it reaches 350°F (177°C) on a deep-fry or candy or instant-read thermometer. Monitor the heat to keep a steady temperature.
• Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size. Drain the doughnut on paper towels for 30 seconds and then toss in the cinnamon sugar. Repeat with the remaining dough. Devour warm.

MALAZADAS (PORTUGUESE DOUGHNUTS)

Steps:

• Dissolve yeast in the 1/3 cup warm water and 1 tsp sugar.
• Set aside until ingredients are dissolved.
• Measure flour, sugar and salt into a large bowl.
• Mix cream and water together, and add to dry ingredients.
• Then add the melted butter and the beaten eggs.
• Add the dissolved yeast mixture and stir well to form soft dough.
• Cover and put in a warm place, allowing to stand until double in size; this will take approximately 1 1/2 hours.
• Drop by spoonfuls into deep hot oil, and fry until light brown.
• Remove and drain on a rack with absorbent paper towel.
• Coat with sugar.
• ENJOY!

PORTUGUESE DONUTS (MALASSADAS)

Steps:

• Add 1 teaspoons sugar and warm water to yeast, let rise until it reaches the rim of a cup.
• Mix all of the ingredients, except for the last four, in a large bowl. Knead the dough until it is easy to shape. add the yeast and knead until the dough is well mixed. Dust with flour, and let rise until it is double in size (several hours).
• When the dough is ready, heat 2" of oil in a deep frying pan. Fry donuts until brown, turning only once.
• Dip the donuts in sugar.