The first time I tried Leonard's Malasadas in Hawaii, I thought I had died and gone to heaven. The hot, soft pillows of deep fried goodness brought a tear to my eyes. I can still picture that first bite...not even my first experience at Cafe Du Monde's Beignets could take this place.
I've made variations of Okinawa Dangos/Andagi before, but never Malasadas [you know...my whole fear of yeast thing]. I suddenly had this crazy craving for it last night so decided to make it for my Sunday morning breakfast...and use the photos to taunt my friend, Miles, who happens to *LOVE* malasadas.
It's a messy process so I wasn't able to take as many photos as I would've liked.
- 3 cups All-purpose Flour
- ¼ cups Sugar
- ¾ teaspoons Salt
- Lemon Zest of 1 lemon
- ¼ ounces, fluid Yeast
- ¼ cups Warm Water
- 4 whole Eggs
- 1 cup Whole Milk [or 1/2 Cup Evaporated Milk]
- 2 Tablespoons Oil
- Oil For Deep Frying
- Sugar For Sprinkling
- All purpose flour
- lemon zest
Dissolve yeast in warm water
In a small bowl, combine:
Add mixture to dry ingredients and add yeast, mixing well.
The dough will be more wet & batter-like. Place dough in a well oiled bowl and cover with a damp cloth. Let rise until it doubles in size.
Heat oil for deep frying. Drop dough into hot oil by the teaspoonful, until brown.
To test for doneness: Using a toothpick or skewer, insert into the center. It should come out clean when fully cooked.
Let drain on a paper towel.
Put about 1/2 cup of sugar in a brown paper bag. While the donuts are still warm, place into the brown paper and shake to coat.