Portuguese Malasadas

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Portuguese Malasadas (Fried Dough) (submitted by Dennis Santo Tomas) Malasadas (or Malassada or Malasedes or Portuguese Filhos) are fried Portuguese confections. Essentially a Malasada, in American speak, is a donut. This recipe for Malasada was first created by the inhabitants of São Miguel Island, part of the Azores. A Malasada looks like an egg-sized fried dough ball that’s coated with granulated sugar. INGREDIENTS: • • • • • • • • • •

1 1/4 c. warm milk 1 T. sugar 2 1/2 t. salt 1/4 lb. margarine or butter 1 package dry yeast 6 large eggs, slightly beaten 6 c. flour 3 1/4 c. olive-oil 3 c. corn-oil Granulated sugar

DIRECTIONS: Scald 1 cup of milk in a medium-sized saucepan over medium-high heat. Stir in the sugar, salt and butter and remove from the heat. In a small saucepan over medium heat, warm the remaining 1/4 cup of milk. Remove from the heat and sprinkle on the yeast. Let stand for 5 minutes then stir until the yeast is dissolved. In a large bowl, combine the two milk mixtures with the beaten eggs. Gradually add the flour, beating with a wooden spoon until stiff. Move the dough to a floured board and knead until smooth and elastic. Form dough into a ball and place in bowl coated with 1/4 cup of olive oil. Turn the dough so that it is lightly coated with the olive oil. Cover the bowl with a towel and let it rise in a warm place until it is double in size, approximately 2 hours. Meanwhile, in a deep pot, heat the remaining 3 cups of olive oil and the corn oil to 350 degrees. Break off golf ball sized pieces of the dough, stretch to an oval/round shape and fry, in batches, in the hot oil until golden brown, turning once. Drain the Fried Dough on paper towels and sprinkle with granulated sugar before serving.


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