Recipe - Malassadas (Portugese Doughnuts)

6 One half cup All purpose flour
1 Envelope active dry yeast
2 tablespoon Sugar
One half cup Warm water
6 Eggs
1 cup Sugar
1/3 cup Milk
3 tablespoon Butter or margarine; cut up
1 One half teaspoon Salt
3 tablespoon Cooking oil
Fat for shallow fat frying

From: rudolph@cis.umassd.edu (Lee Rudolph)

Date: 19 Aug 1994 22:15:05 0400
Here's a recipe by Raymond Almeida, of Fall River, Massachusetts; it
appeared in the "`All New' WALE International Cook Book", put out by that
radio station about 10 years ago (it's undated). I have not tried the
recipe. MALASSADAS (Portugese Doughnuts) By: Raymond Almeida

In a large bowl, stir together One half cup of the flour, the yeast and the 2
tbsps. sugar. Add warm water; stir till smooth. Cover; let rise in warm
place about 1 hour or till tripled in volume. In large mixer bowl beat
eggs until fluffy; gradually add the 1 cup sugar, beating about 5 minutes
or till thick and lemon colored. In a small saucepan heat and stir milk
till almost boiling; remove from heat. Add butter or margarine and salt,
stirring till butter almost melts. Cool to lukewarm (115120 deg. F). Rub
the inside of a large bowl with some of the cooking oil. Pour in egg
mixture. Stir in yeast and milk mixture. Gradually add the remainng flou,
stirring to combine. Mix thoroughly with hands. Add remaining oil. Continue
kneading the dough in the bowl to work with the oil. Knead about 5 min.
more. Cover with clear plastic wrap, let rise in warm place 23 hrs. Punch
dough down. For each doughnut, roll about One fourth cup dough out on lightly
floured cloth to 56 inch circle. Fry, a few at a time, in shallow hot fat
(375 deg. F) about 1One half min. or till brown, turning once. Drain on paper
toweling. Roll in sugar if desired. Makes 2 dozen.

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