Malassadas

Directions

1. 1
   Oil a large mixing bowl with the vegetable oil and set aside.
2. 2
   In a small mixing bowl, combine the yeast, 1/2 teaspoon of the sugar, and the water.
3. 3
   Stir and set aside until foamy, about 5 minutes.
4. 4
   With electric mixer, beat the eggs and the remaining 6 tablespoons of sugar until thick and pale yellow in color, about 6 minutes.
5. 5
   Change the mixer attachment to a dough hook.
6. 6
   With the machine on low speed, slowly add the yeast mixture, melted butter, milk, half-and-half, and salt.
7. 7
   Add the flour, 1 cup at a time, and mix until the dough forms a soft ball that leaves the sides of the bowl and climbs up the dough hook.
8. 8
   Turn out into the oiled bowl, turning to coat on all sides.
9. 9
   Cover with a kitchen towel and set aside in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
10. 10
    Turn out the dough onto a floured work surface and dust lightly with flour.
11. 11
    Roll out into a rectangle about 12 by 17 inches and 1/2-inch thick.
12. 12
    Cover with a lightly-oiled piece of plastic wrap.
13. 13
    Put the dough in a warm, draft-free place and let rise until doubled in size, about 1 hour.
14. 14
    Heat 6 inches of oil in a deep, heavy pot, or an electric fryer, to 360 degrees F.
15. 15
    With a sharp knife, cut the dough into 2-inch squares.
16. 16
    Flour your hands, then pat the squares down a little to lightly flatten them.
17. 17
    Fry in batches until golden brown, 3 to 4 minutes, turning them to brown evenly.
18. 18
    Drain on paper towels and sprinkle with the sugar.
19. 19
    Serve warm.