HAND MIXING METHOD:Combine and let stand:1/2 cup warm water1 yeast cake[I used 2-1/4" Instant Dry Yeast]
Mix together in a bowl2-1/2 cups flour4 T. powdered milk1/2 t. salt1/4 t. freshly grated nutmeg
Beat together4 eggs4 T. sugar
Mix all above ingredients with these in a large bowl and let rise for 2 hours. Stir again just before frying.
2 T. vegetable oil1/2 t. lemon extract1/4 c or t. or T water
FRYING:Drop batter from the end of a spoon in small spoonfuls into oil heated to about 375 F. When brown, drain on paper towels and shake in a bag with granulated sugar if desired.
ELECTRIC MIXER METHOD:Place all dry ingredients EXCEPT the SUGAR in mixer bowl. Using the paddle attachment mix on #2 to combine well.
Meantime:Beat eggs and sugar together. Set aside. Mix 1/2 cup warm water, vegetable oil and lemon extract in small bowl; set aside.
Turn mixer on to #2. Slowly add the egg/sugar mixture, add the 1/2 cup water, oil and lemon extract. Beat until well combined several minutes. Add enough of the extra 1/4 cup water to make a smooth batter.
Cover mixing bowl and allow batter to rise about 2 hours. The batter will be ready when the batter is puffy and you see lots of air bubbles forming at the surface. Stir well before frying.
Follow instructions above for deep frying, etc.
The secret to a less oily malasada is to insure the oil temp has reached 375 F before cooking. Insert a candy thermometers into the pot while heating the oil. When it reaches 375 F and maintains that temp for a full minute start frying the malasadas, no more than 4 at a time.
Using a tablespoon to drop the malasadas into the fat creates a 2-1/2-3" malasada.
YIELD: About 30 malasada
Make these "fritters" Friday afternoon.
Say, I bet this recipe would be a great batter for fruit or corn fritters. Must give it a try sometime.