Malasada
Thaw out malasada dough in refridgerator over night. When ready to use, bring to room temperature.
Transfer to a lightly greased mixing bowl and cover with a towel. Place in a warm area and allow to rise until doubled in size, about 1 hour.
Remove dough on to a floured surface. Roll dough to about 1 inch thickness. Using a cookie cutter, cup, or any round shape to cut dough. Place dough rounds on to a greased cookie sheet. Cover with a towel and allow to rest.
Place sugar in a large bowl and set aside. Heat oil of choice in a medium sauce pan over medium high heat until oil is heated to 375F. Place malasadas on oil to fry. Do not crowd the malasadas. Fry until golden brown or about 3-5 minutes on each side.
Remove malasada from oil and place on a cooling rack over a cookie sheet. Once malasada has slightly cooled, place in the bowl with sugar. Toss to combine.
ENJOY!
Ingredients
Directions
Thaw out malasada dough in refridgerator over night. When ready to use, bring to room temperature.
Transfer to a lightly greased mixing bowl and cover with a towel. Place in a warm area and allow to rise until doubled in size, about 1 hour.
Remove dough on to a floured surface. Roll dough to about 1 inch thickness. Using a cookie cutter, cup, or any round shape to cut dough. Place dough rounds on to a greased cookie sheet. Cover with a towel and allow to rest.
Place sugar in a large bowl and set aside. Heat oil of choice in a medium sauce pan over medium high heat until oil is heated to 375F. Place malasadas on oil to fry. Do not crowd the malasadas. Fry until golden brown or about 3-5 minutes on each side.
Remove malasada from oil and place on a cooling rack over a cookie sheet. Once malasada has slightly cooled, place in the bowl with sugar. Toss to combine.
ENJOY!
