Malassadas

(Azorean Doughnuts) Makes 24



Ingredients
Malassadas
  • 7 cups all-purpose flour
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons sugar
  • 1/4 cup clear brandy or aguardente
  • 5 large eggs
  • 2 ounces baker's yeast
  • 1/4 cup warm milk (110°F - 115°F)
Vegetable oil for fryin
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon

Instructions
  • Pour the flour into a large bowl; include the melted butter, sugar, and the brandy and combine well. Then add the eggs, one at a time, including the egg after each addition.
  • Combine the baker's yeast with the warm milk and add to the flour combination. If the mix is too dry add a little more warm milk. Knead the dough briefly and place in a large bowl. Let rise in a warm place for 6 hours.
  • Grease hands with some oil. Tear off a small piece of dough and stretch it out by hand into the shape of a triangle. Fry in small batches of in 1 or 2 inches of hot oil (350°F/180°C). Combine sugar and cinnamon and sprinkle over warm malassadas. Serve warm or at room temperature.

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