Malassada

• 1 pkg yeast
• 1 tsp sugar
• 1/4 cup warm water
• 6 cups flour
• 1/2 cup sugar
• 1/2 tsp salt
• 1/4 cup melted butter
• 1 cup water
• 1 cup evaporated milk
• 6 eggs beaten
• 1 quart vegetable oil (to cook)
• extra sugar

Dissolve yeast and 1 tsp sugar in water. Set aside.

Measure flour in a mixing bowl with salt and mix. Make a well and pour all other ingredients including yeast mixture. Beat in circular motion until well combined, dough should be soft. Cover, let rise until double in bulk. Turn dough into another bowl that has been greased, but do not punch dough down. Cover and let rise again until doubled in bulk.

Heat oil to 375 degrees and drop dough by rounded teaspoons into oil and cook until brown. Remember, don't put too many in at a time, the oil temperature will drop and the malasadas will come out greasy. Remove from oil and drop into a brown bag with sugar. Shake and eat while still hot. Don't burn your fingers!!!

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.