Malasadas

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1. 1
   Combine 1 large egg, ¾ cup (150 g) sugar, 5 Tbsp. unsalted butter, room temperature, and ¾ tsp. Diamond Crystal or ¼ plus ⅛ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the dough hook; beat on medium-low speed until blended. Add 5 cups (625 g) all-purpose flour and 4½ tsp. (2 packets) instant yeast; pulse to incorporate, then beat 1 minute on medium. Add 1 cup warm water (110°F to 120°F), ⅓ cup evaporated milk, and 2 tsp. vanilla extract and beat until well blended.
2. 2
   Add remaining 2 large eggs and beat to combine, then repeat with remaining ½ cup (63 g) all-purpose flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Scrape down dough from sides of bowl. Cover bowl with plastic wrap and a towel. Let dough rise in a warm draft-free area until almost doubled in volume, about 2 hours.
3. 3
   Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to 12x16” rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making twelve 4” squares. Repeat with remaining dough.
4. 4
   Pour enough oil into a large heavy pot to reach a depth of 1½”. Attach deep-fry thermometer and heat oil to 350°F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels or a wire rack set in a baking sheet to drain. Repeat frying with remaining dough squares, heating oil to 350°F for each batch.
5. 5
   Generously sprinkle warm malasadas with additional sugar. Serve warm or at room temperature. Editor’s note: This malasadas recipe was first printed in September 2000.