Always a local favorite, Pastry Chef Rick Chang's homemade recipe for Malasadas is a winner!
- 1 package Fleischmann's ActiveDry Yeast (1/4 oz.)
- 1 teaspoon sugar
- 0.25 cup warm water
- 6 cups flour
- 0.5 cup sugar
- 0.5 teaspoon Salt
- 0.25 cup melted butter or margarine
- 1 cup water
- 1 cup evaporated milk
- 6 units Eggs
- 1 quart vegetable oil (for frying)
- Dissolve yeast, sugar and water and set aside.
- Beat eggs. Measure flour into mixing bowl and add salt.
- Make a well in the flour, pour yeast mixture, eggs and other ingredients.
- Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again.
- Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown.
- Toss with sugar. Best when hot.
If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.
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