Malasadas 2

Directions

1. 1
   Preheat the fryer.
2. 2
   In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set aside until needed.
3. 3
   In a mixer, whip the eggs until thick and pale yellow in color.
4. 4
   Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half.
5. 5
   Add the salt.
6. 6
   Add the flour, 1 cup at a time and mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.
7. 7
   Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let rise until double in size, about 1-1/2 hours.
8. 8
   Turn the dough out onto a floured surface and dust the surface of the dough with flour.
9. 9
   With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle.
10. 10
    Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour.
11. 11
    Using a sharp French knife, cut the dough into 1 inch squares.
12. 12
    Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate.
13. 13
    Roll the doughnuts in sugar and serve warm.