Cinnamon Sugar Malasadas
Easy, fun-to-make Hawaiian doughnuts made with a rich buttery dough, served hot from the fryer rolled in cinnamon sugar.
Yield: 24 malasadas
For the doughnuts:
- 5 cups bread flour
- ⅓ cup sugar
- 2 packages (4½ tsp, ½oz, 14g) RED STAR Quick∙Rise Yeast
- 1 tsp salt
- 1 (12-oz) can evaporated milk
- ¼ cup unsalted butter, melted
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- Vegetable oil for frying
For the cinnamon sugar coating:
- ¾ cup sugar
- ¼ tsp ground cinnamon
- In the bowl of a stand mixer, using the paddle attachment, combine 4 cups flour, sugar, yeast, and salt.
- Add evaporated milk, butter, eggs and vanilla to flour mixture. Blend at low speed until moistened.
- Beat 3 minutes at medium speed. Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough. Add more or less flour as needed.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double, about 60 minutes.
- Punch down dough. With floured hands, pinch off a 2 ounce piece of dough and shape it into a smooth ball. Place the balls 2 inches apart on greased baking sheets or lined with parchment or a silicone mat. Loosely cover with plastic wrap and let rise until double, about 30 minutes.
- While doughnuts are rising, add oil to a deep fryer or large deep pot until it is 2 inches deep. Heat oil to 350°F.
- Carefully drop 6 malasadas in oil and fry until puffed and deep golden brown, about 8 minutes, flipping frequently.(*see note) Remove to a baking sheet lined with paper towels. Repeat with remaining malasadas.
- Prepare Cinnamon Sugar Coating: Add sugar and cinnamon to a mixing bowl and stir to combine. Add warm malasadas and roll in the cinnamon sugar to coat.
- Serve warm.
- Recipe created by Barbara Bakes.
* Cook to an internal temperature of 195°F.