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Name: Malassadas (Portugese Doughnuts)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 2 tb Sugar; 1 c Sugar; 3 tb Cooking oil; 6 Eggs; 3 tb Butter or margarine, cut up; 1 1/2 ts Salt; 1 Envelope active dry yeast; 1/3 c milk; 6 1/2 c All purpose flour; 1/2 c Warm water; Fat for shallow fat frying

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INGREDIENTS

2 tb Sugar
1 c Sugar
3 tb Cooking oil
6 Eggs
3 tb Butter ; or margarine, cut up
1 1/2 ts Salt
1 Envelope active dry yeast
1/3 c milk
6 1/2 c All purpose flour
1/2 c Warm water
Fat ; for shallow fat frying

INSTRUCTIONS

From: rudolph@cis.umassd.edu (Lee Rudolph) Date: 19 Aug 1994 22:15:05 -0400 Heres a recipe by Raymond Almeida, of Fall River, Massachusetts; it appeared in the "`All New WALE International Cook Book", put out by that radio station about 10 years ago (its undated). I have not tried the recipe. MALASSADAS (Portugese Doughnuts) By: Raymond Almeida In a large bowl, stir together 1/2 cup of the flour, the yeast and the 2 tbsps. sugar. Add warm water; stir till smooth. Cover; let rise in warm place about 1 hour or till tripled in volume. In large mixer bowl beat eggs until fluffy; gradually add the 1 cup sugar, beating about 5 minutes or till thick and lemon colored. In a small saucepan heat and stir milk till almost boiling; remove from heat. Add butter or margarine and salt, stirring till butter almost melts. Cool to lukewarm (115-120 deg. F). Rub the inside of a large bowl with some of the cooking oil. Pour in egg mixture. Stir in yeast and milk mixture. Gradually add the remainng flou, stirring to combine. Mix thoroughly with hands. Add remaining oil. Continue kneading the dough in the bowl to work with the oil. Knead about 5 min. more. Cover with clear plastic wrap, let rise in warm place 2-3 hrs. Punch dough down. For each doughnut, roll about 1/4 cup dough out on lightly floured cloth to 5-6 inch circle. Fry, a few at a time, in shallow hot fat (375 deg. F) about 1-1/2 min. or till brown, turning once. Drain on paper toweling. Roll in sugar if desired. Makes 2 dozen. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Malassadas (Portugese Doughnuts)

2 tb Sugar
1 c Sugar
3 tb Cooking oil
6 Eggs
3 tb Butter or margarine, cut up
1 1/2 ts Salt
1 Envelope active dry yeast
1/3 c milk
6 1/2 c All purpose flour
1/2 c Warm water
 Fat for shallow fat frying

From: rudolph@cis.umassd.edu (Lee Rudolph)    Date: 19 Aug 1994 22:15:05 -0400  Heres a recipe by Raymond Almeida, of Fall River, Massachusetts; it  appeared in the "`All New WALE International Cook Book", put out by that  radio station about 10 years ago (its undated).  I have not tried the  recipe. MALASSADAS (Portugese Doughnuts) By: Raymond Almeida    In a large bowl, stir together 1/2 cup of the flour, the yeast and the 2  tbsps. sugar.  Add warm water; stir till smooth.  Cover; let rise in warm  place about 1 hour or till tripled in volume.  In large mixer bowl beat  eggs until fluffy; gradually add the 1 cup sugar, beating about 5 minutes  or till thick and lemon colored. In a small saucepan heat and stir milk  till almost boiling; remove from heat. Add butter or margarine and salt,  stirring till butter almost melts. Cool to lukewarm (115-120 deg. F). Rub  the inside of a large bowl with some of the cooking oil. Pour in egg  mixture.  Stir in yeast and milk mixture. Gradually add the remainng flou,  stirring to combine. Mix thoroughly with hands. Add remaining oil. Continue  kneading the dough in the bowl to work with the oil. Knead about 5 min.  more.  Cover with clear plastic wrap, let rise in warm place 2-3 hrs. Punch  dough down.  For each doughnut, roll about 1/4 cup dough out on lightly  floured cloth to 5-6 inch circle. Fry, a few at a time, in shallow hot fat  (375 deg. F) about 1-1/2 min. or till brown, turning once. Drain on paper  toweling.  Roll in sugar if desired. Makes 2 dozen.    REC.FOOD.RECIPES ARCHIVES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 24

Calories: 351
Calories from Fat: 88 (25%)

Amt Per Serving		% DV

	Total Fat 9.8g	13 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.5g
Cholesterol 268.3mg		83 %
Sodium 99.1mg		3 %
Potassium 132.6mg		3 %
Total Carbohydrate 54.7g		16 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 53.6g
Protein 11.5g		16 %
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Calories per serving: 351

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