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LOCATION: Recipes >> Pastries >> MALASSADAS (Portugese Doughnuts)

Print this Recipe    MALASSADAS (Portugese Doughnuts)

6-1/2 c. all purpose flour 1/3 cup milk
1 envelope active dry yeast 3 tbsps. butter or margarine, cut up
2 tbsps. sugar 1-1/2 teas. salt
1/2 cup warm water 3 tbsps. cooking oil
6 eggs fat for shallow fat frying
1 cup sugar

In a large bowl, stir together 1/2 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 (115-120 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 2-3 hrs. Punch dough
down. For each doughnut, roll about 1/4 cup dough out on lightly
floured cloth to 5-6 inch circle. Fry, a few at a time, in shallow
hot fat (375 deg. F) about 1-1/2 min. or till brown, turning once.
Drain on paper toweling. Roll in sugar if desired. Makes 2 dozen.


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