Cinnamon Sugar Malasadas

Servings: 24 donuts

Author: Barbara Schieving

Cook Time
8 minutes

Total Time
8 minutes

Donuts

breakfast Yeast Bread

Instructions

1 In the bowl of a stand mixer, using the paddle attachment, combine 4 cups flour,
sugar, yeast, and salt. Add evaporated milk, butter, eggs and vanilla to flour
mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed.
2 Switch to the dough hook and mix in the remaining flour a little at a time, to
make a soft, slightly sticky dough. Add more or less flour as needed.
3 Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in
warm place until double about 60 minutes. Punch down dough.
4 With floured hands, pinch off a 2 ounce piece of dough and shape it into a
smooth ball. Place the balls 2 inches apart on greased baking sheets or lined
with parchment or a silpat. Loosely cover with plastic wrap and let rise until
double, about 30 minutes.
5 While donuts are rising, add oil to a deep fryer or large deep pot until it is 2
inches deep. Heat oil to 350°. Carefully drop 6 malasadas in oil and fry until
puffed and deep golden brown, about 8 minutes, flipping frequently.*
6 Remove to a baking sheet lined with paper towels. Repeat with remaining
malasadas. Prepare Cinnamon Sugar Coating: Add sugar and cinnamon to a mixing
bowl and stir to combine. Add warm malasadas and roll in the cinnamon sugar to
coat. Serve warm.