Nickel Allergy Friendly Malasadas

Total time3 hr

Prep time30 min

Cook time30 min

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Ingredients

12 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar, for proofing
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3 cups all-purpose flour, plus more for dusting
¼ cup granulated sugar
½ tsp salt
3 large eggs, room temperature
½ cup evaporated milk
3 tbsp unsalted butter, softened
1 tsp vanilla extract

For frying

4 cups vegetable oil, for frying

For rolling

1 cup granulated sugar, for rolling

Instructions

1
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer. Stir briefly and let stand until the mixture is foamy and fragrant, about 5–10 minutes. If it does not foam, the yeast is inactive — start over with fresh yeast.
2
Add the flour, 1/4 cup sugar, salt, eggs, evaporated milk, and vanilla extract to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 5 minutes.

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