Malassadas (Portuguese Doughnuts) by Cherie Hamilton

Malassadas
(Azorean Doughnuts)
by Cherie Hamilton
from Cuisines of Portuguese Encounters
(Hippocrene Books, 2001)
Makes 24

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These cakes are very popular during Carnival in Portugal's Azorean Islands. The traditional method of preparation calls for the dough to rest for 6 hours in a dry place. Pieces of dough should be well stretched before frying. Some women stretch the dough over their knees to get the desired triangle shape. Others use a linen napkin folded diagonally.


convert		Ingredients
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 frying
1/2 cup		sugar
2 tablespoons		ground cinnamon

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Method

1. Pour the flour into a large bowl; add the melted butter, sugar, and the brandy and mix well. Then add the eggs, one at a time, incorporating the egg after each addition.

2. Mix the baker's yeast with the warm milk and add to the flour mixture. If the mixture 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.

3. 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). Mix sugar and cinnamon and sprinkle over warm malassadas. Serve warm or at room temperature.