Malassadas

Step 1

1. Heat the milk, butter and salt in a medium saucepan over medium-high heat, stirring frequently, just until steam begins to come off the surface and bubbles form around the edges, about 5 min. Set aside to cool until lukewarm.
2. In a small bowl, dissolve the yeast and 1 tsp sugar in the warm water. Let stand until foamy, about 10 min.
3. Beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 min. Switch to the dough hook, add the milk mixture, yeast mixture, and flour, and mix on low speed until a soft dough forms, about 7 min, adding more flour if needed. The dough should be just slightly tacky but not sticky.
4. Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered bowl. Cover with plastic wrap and let rise in a warm spot until double in size, about 2 hr.
5. Lightly coat a 13 in x 18 in baking sheet with cooking spray and turn the dough onto the pan. Press it with your fingers to help stretch it until it’s about 1/2 in thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap and let rest until double in size, about 1 to 1 1/2 hr.
6. Mix together the sugar and cinnamon.
7. Fill a medium saucepan with 3 in of oil and heat until it reaches 350 F. Using scissors or your hands, cut or pull a 2-to-3-in piece of dough from the baking sheet and stretch it to a 4-to-5-in circle, then lower it into the oil and fry, turning it frequently, just until golden brown on both sides and cooked through, about 45 sec to 1 1/2 min, depending on size. Drain on paper towels for 30 sec and then toss in the cinnamon sugar. Repeat with remaining dough. Serve warm.