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Malasadas

oso-ono-malasadas

2 packets dry yeast (dissolve in 2/3 cup warm water and 2 tsp. sugar)
10 cups all- purpose flour
1 cup sugar, (leave another 1 cup on the side in a Ziploc bag for dusting the malasadas when it’s done)
2 tsp. salt
1 1/3 cup water
1 1/3 cup carnation milk
1 stick butter, melted
6 eggs, beaten at room temperature (also adding in 1tsp. vanilla extract)

1. Sift dry ingredients into a large mixing bowl
2. Add milk and water
3. Add melted butter, eggs and dissolved yeast
4. Knead well, making into a dough and sprinkle with flour as stickiness occurs
5. Set aside (in the same large bowl) to rise at least 1 ½ hours
6. Knead down once again and let rise for another hour
7. Knead down once more and spread dough on a (lightly) floured down cloth
8. Let rise until fluffy enough to cut into round shape (or any shape you desire)
9. Deep fry in vegetable oil at medium heat until golden brown
10. Toss in some white sugar and enjoy.

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