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Ingredients
- 1/2 c. hot water
- 1 x yeast cake [I used 2-1/4" Instant Dry Yeast]
- 2 1/2 c. flour
- 4 Tbsp. powdered lowfat milk
- 1/2 tsp salt
- 1/4 tsp freshly grated nutmeg
- 4 x Large eggs
- 4 Tbsp. sugar
- 2 Tbsp. vegetable oil
- 1/2 tsp lemon extract
- 1/4 c. water or possibly teaspoon or possibly Tablespoons water
Directions
- HAND MIXING METHOD:Combine and let stand:1/2 c. hot water1 yeast cake[I used 2-1/4" Instant Dry Yeast]
- Mix together in a bowl2-1/2 c. flour4 Tablespoons powdered milk1/2 teaspoon salt1/4 teaspoon freshly grated nutmeg
- Beat together4 eggs4 Tablespoons sugar
- Mix all above ingredients with these in a large bowl and let rise for 2 hrs. Stir again just before frying.
- 2 Tablespoons vegetable oil1/2 teaspoon lemon extract1/4 c or possibly teaspoon or possibly Tablespoons water
- FRYING:Drop batter from the end of a spoon in small spoonfuls into oil heated to about 375 F. When brown, drain on paper towels and shake in a bag with granulated sugar if you like.
- ELECTRIC MIXER METHOD:Place all dry ingredients EXCEPT the SUGAR in mixer bowl. Using the paddle attachment mix on #2 to combine well.
- Meantime:Beat Large eggs and sugar together. Set aside. Mix 1/2 c. hot water, vegetable oil and lemon extract in small bowl; set aside.
- Measure 1/4 C. water in separate bowl; set aside.
- Turn mixer on to #2. Slowly add in the egg/sugar mix, add in the 1/2 c. water, oil and lemon extract. Beat till well combined several min. Add in sufficient of the extra 1/4 c. water to make a smooth batter.
- Cover mixing bowl and allow batter to rise about 2 hrs. The batter will be ready when the batter is puffy and you see lots of air bubbles forming at the surface. Stir well before frying.
- Follow instructions above for deep frying, etc.
- The secret to a less oily malasada is to insure the oil temp has reached 375 F before cooking. Insert a candy thermometers into the pot while heating the oil. When it reaches 375 F and maintains which temp for a full minute start frying the malasadas, no more than 4 at a time.
- Using a Tbsp. to drop the malasadas into the fat creates a 2-1/2-3" malasada.
- YIELD: About 30 malasada
- make these "fritters" Friday afternoon.
- Say, I bet this recipe would be a great batter for fruit or possibly corn fritters. Must give it a try sometime.
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