Malassadas (Portuguese Doughnuts)

Malassadas have been passed down generation to generation, for over 200 years. There are several variations to this Portuguese doughnut, depending on the island you come from. This particular recipe originates from the island of Madeira; people from the island of Azores make it a little differently: rather than using the cinnamon-lemon syrup, they roll the warm malassadas in granulated sugar.

Makes 8 to 10 Servings

MalassadasIngredients for the Dough

3 Cups All-Purpose Flour

1 Package Active Dry Yeast (7 grams)

5 Eggs

1 Cup, Plus 2 Tablespoons Water

1 Teaspoon Salt

1 Tablespoon Granulated Sugar

Vegetable Oil For Frying

Ingredients for the Syrup

1 Cup Water

2 Cups Granulated Sugar

Peel From 2 Lemons

1 Cinnamon Stick

Make the Dough:

1. Measure all ingredients and have at your side.

2. Combine all ingredients for the dough, except vegetable oil, and mix well.

3. Allow the dough to rest until it doubles.

4. Heat oil to 350ºF.

5. Drop spoonfuls of the dough into the oil and deep fry until golden brown.

Make the Syrup:

1. In a saucepot, combine ingredients for the syrup and bring to a boil, stirring constantly.

Assembly:

1. Place the malassadas in a bowl and pour the syrup over them.