Malasadas

1)      Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook and beat until blended.

2)      Add 5 cups flour and yeast; beat 1 minute.

3)      Add 1 cup hot water, milk and vanilla and beat until well blended.

4)      Beat in remaining 2 eggs, then 1/2 cup flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Let dough rise in warm draft-free area until almost doubled in volume.

5)      Once risen, punch down dough and cut into 2 equal pieces. Roll out 1 half of dough and form a 1 in ball, making sure not to handle the dough too much.

6)      Pour enough oil into large saucepan to reach depth of about 1 1/2 inches. Use a candy thermometer to reach 350°F. Fry 2 or 3 malasadas at a time until puffed and golden brown, turning once, about 3 minutes. Transfer to a paper-toweled lined plate and ropi-ll in extra sugar.

For Filling:

1)      In a small saucepan, mix together the sugar, butter, lemon and fruit pulp and bring to a boil.

2)      Slowly add the beaten egg yolks to the fruit mixture on low heat until well combined.

3)      Continue whisking until thick.

4)      Peirce a whole in malasada and pipe fruit filling in with a pastry bag.

Recipe inspired by Epicurious – Malasadas and Filling by Joy of Cooking-  Malasdas

Tip: To make your own soy evaporated milk, pPut 2/3 cups of soy or rice milk in a saucepan. Cook over medium-low heat, stirring constantly, until the volume is reduced to 1/3 cup.