On Vacation I always stop at bakeries; so...
Everytime I visit Provincetown Mass. I always stop by one of the oldest
Portugese bakeries on the main street. As I peek in the window, there
stands an elderly woman, pulling pieces of dough from a hugh vat and
frying the stretched out dough in another hugh pot of
hot oil. When they are golden and puffed she shakes some
promptly with sugar. The aroma is heavenly and it is hard to resist
buying them.
Once in a great while I do prepare these treats. make sure your oil is
hot enough for deep frying ( 360 to 375 degrees ) and drain on a brown
paper bag or toweling to blot any excess oil.
MALASADAS( fried bread dough also know as " flippers " )
6 c flour
1 tsp salt
1 c milk
1 c sugar
1 stick butter melted
6 eggs well beaten
1 pkg dry yeast
oil to fry
sugar for coating
Place flour in a large bowl. add all remaining ingredients and mix to
form a soft dough, knead smooth and elastic. Add more flour or liquid
as required for proper dough consisitency.Cover and let rise double in
a warm place.Punch down and let rise again. Pull off pieces of the
dough,( as large as you wish making sure it fits in the frying vessel,
giving room for it to puff and turn,) stretching
it and set aside for 10 minutes. Fry in hot oil and turn only once. Each
side should be golden. Drain on paper towels or on brown bags. May be
eaten with butter and maple syrup for breakfast or roll in sugar and
eat as a treat.
Note: if you dont wish to go through all this trouble you can use
thawed frozen white bread dough or make your own dough in the abm for
either a white bread or sweet egg dough .
There are many variations on this recipe. Some use many eggs which is
common in Portuguese baking, and others use a leaner dough for the
fried dough.
Joan,"Flour Power"
`[1;36;45mRainbow V 1.18.3 for Delphi - Registered
Joan,"Flour Power"
`[1;31;40mRainbow V 1.18.3 for Delphi - Registered