Malassadas (Azorean Doughnuts)

Chef Frank Terranova
Published: December 1, 2008

(Makes 24)

Ingredients:

7 cups all-purpose flour
1 tablespoon butter, unsalted, melted
2 tablespoons sugar
1/4 cup brandy
5 eggs
1 tablespoon yeast
1/4 cup warm milk (110-115 degrees)
Vegetable oil, for frying
1/2 cup sugar
2 tablespoons ground cinnamon

Method of Preparation:

1. Place the flour in a large bowl.  Add the melted butter, sugar, and brandy; mix well.  Add the eggs, one at a time, mixing well after each addition.
2. Combine the yeast with the warm milk and add to the flour mixture.  If the mixture is too dry add a little more warm milk. 
3. Knead the dough briefly and place in a large bowl.  Let rise in a warm place for 6 hours.
4. In a small bowl, combine the sugar and cinnamon; set aside. 
5. Pour 1-2 inches of oil into a pot; heat to 350 degrees.  Lightly grease hands with oil.  Tear off a small piece of dough and stretch it out by hand into the shape of a triangle.  Fry dough in hot oil in small batches. 
6. Sprinkle cinnamon sugar over warm malassadas.  Serve warm or at room temperature.

Cooking with Class® airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Portuguese Recipes,” aired during the week of Dec. 1, 2008