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Sorry, but this is not the real recipe for
malassadas. My grandmother would turn on
her grave if she were to read this recipe.
If you want the real recipe, E-Mail to me
and I'll give you my poor dead granny's
recipe, so that her soul will rest in
peace. You see she was very proud of her
malassadas.
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Instructions
In a large bowl stir together 1/2 cup flour, yeast and 2 tbsp. sugar. Add warm water; stir until smooth. Cover; let rise in warm place 1 hour or until triple in volume.
In large bowl beat eggs until fluffy. Gradually add 1 cup sugar, beating 5 minutes or until thick and lemon-colored.
In a small saucepan heat and stir milk until almost boiling; remove from heat. Add butter and salt, stirring until butter almost melts. Cook to lukewarm.
Rub the inside of a large bowl with cooking oil. Pour in egg mixture. Stir in yeast and milk mixtures. Gradually add rest of flour, stirring to mix. Mix thoroughly with hands. Add rest of oil. Continue kneading dough to work in oil. Knead 5 minutes or more. Cover with plastic. Let rise in warm place for 2 to 3 hours; punch dough down.
For each doughnut roll 1/4 cup of dough out on lightly floured cloth to a 5 or 6-inch circle. Fry a few at a time in shallow hot shortening (375°F) approximately 1-1/2 minutes or until brown, turning once. Drain on paper towels. Roll in sugar/cinnamon.
Author's Comments
This may sound a little complicated at first, but if it's any encouragement, I learned how to cook only a year and a half ago, and I made malassadas this summer. They turned out as good as I remember mom's to be!
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