Malasadas

Ingredients

• 3 large eggs, room temperature
• 3/4 cup sugar
• 5 tablespoons unsalted butter, room temperature
• 3/4 teaspoon salt
• 5 1/2 cups all-purpose flour, may need more
• 4 1/2 teaspoons quick-rising yeast
• 1 cup hot water (110 degrees F to 120 degrees F)
• 1/3 cup evaporated milk
• 2 teaspoons vanilla extract
• vegetable oil (for deep frying)
• additional sugar

Directions

1. 1

   Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended.

2. 2

   Add 5 cups flour and yeast; beat 1 minute.

3. 3

   Add 1 cup hot water, milk and vanilla and beat until well blended.

4. 4

   Beat in remaining 2 eggs, then 1/2 cup flour.

5. 5

   Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes.

6. 6

   Scrape down dough from sides of bowl.

7. 7

   Cover bowl with plastic wrap and towel.

8. 8

   Let dough rise in warm draft-free area until almost double in volume, about 2 hours.

9. 9

   Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to a 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making 12 squares (4"). Repeat with remaining dough.

10. 10

    Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep fry thermometer and heat oil to 350 degrees F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels to drain. Repeat frying with remaining dough squares, heating oil to 350 degrees F for each batch.

11. 11

    Sprinkle warm malasadas generously with additional sugar. Serve warm or at room temperature.