Red Meat Allergy Friendly Malasadas
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Learn more →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
- 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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