Malasadas [Hawaiian Style Donuts]

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.

Ingredients:

• 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

Sift together:

• All purpose flour
• sugar
• salt
• lemon zest

Dissolve yeast in warm water

In a small bowl, combine:

• eggs
• milk
• oil

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.