INGREDIENTS

INSTRUCTIONS

From: rudolph@cis.umassd.edu (Lee Rudolph)  Date: 19 Aug 1994 22:15:05
-0400 Here's 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 (it's
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 Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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