Malasadas 2 - cooking recipe

Ingredients

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

Preparation

Preheat the fryer.
In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set aside until needed.
In a mixer, whip the eggs until 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 and 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 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.
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.