Malasadas
Emeril's Hawaiian malasadas — light, yeasted doughnuts fried golden and rolled in sugar, inspired by Portuguese tradition.
Ingredients
- 0.3 oz active dry yeast (1 package)
- 0.8 cup sugar, plus 1 tsp for yeast
- 0.3 cup warm water (110°F)
- 6 whole eggs
- 6 cup all-purpose flour
- 0.3 cup unsalted butter, melted
- 0.3 tsp salt
- 1 0.5 cup whole milk
- 0.5 cup half-and-half
- 0 for rolling sugar
Instructions
- 1
In a small bowl, whisk yeast, 1 tsp sugar, and warm water. Set aside to activate.
- 2
In an electric mixer, whip eggs until thick and pale yellow.
- 3
Switch to a dough hook. With the machine running, slowly add the yeast mixture, melted butter, milk, and half-and-half. Add salt.
- 4
Add flour 1 cup at a time, mixing until the dough forms a soft ball, clears the sides, and climbs the hook.
- 5
Turn dough into a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1.5 hours.
- 6
Roll dough out on a floured surface to 1/4-inch thick. Cover with greased plastic wrap and let rise until doubled again, about 1 hour.
- 7
Cut dough into 1-inch squares. Fry in batches in preheated oil until golden brown, 3–4 minutes, stirring constantly.
- 8
Drain on paper towels. Roll in sugar while still warm. Serve warm.