Recipe: Malasadas Recipes - 2 (Not Leonard's Bakery)

I couldn't find Leonard Bakery's recipe on the Internet. Here are two recipes I found. They do not have the creme fillings but I think you can just fill them afterwards with your choice of fillings.

MALASADAS (A PUNAHOU RECIPE)

"Malasadas are one of the all time favorite snacks at community functions and fund-raisers. If you make this, you will rapidly become popular with all of your local friends. A non-traditional (read haole) way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the maladsadas."

1 package yeast (1 Tbsp)
1 teaspoon sugar
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs
1 quart vegetable oil (to cook)
extra sugar

Dissolve yeast, sugar and water and set aside.

Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let rise until double.

Turn dough over but do not punch down. Cover and let rise again.

Heat oil for deep frying to 375 degrees F.

Drop dough by teaspoon full into oil and cook until brown. Roll in sugar. Best when hot.

Note: If the Malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.

Source: Nan Ellen Ah You

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EMERIL LAGASSE'S MALASADAS

1 (1/4-ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar, divided use
1/4 cup warm water (110 degrees F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
Sugar to roll the Malasadas

In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside.

In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color.

Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook.

Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours.

Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour.

Preheat the fryer.

Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate.

Roll the doughnuts in sugar and serve warm.

Source: Emeril Lagasse; Emeril Live, FoodTV