Malassadas (Portuguese Doughnuts)
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.
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 (110þF - 115þF)
Vegetable oil for frying
1/2 cup sugar
2 tablespoons ground cinnamon
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.