Malasada

Preparing the dough:

1. 1Slightly warm the whole milk (it should be lukewarm, not hot) and mix in the dry yeast.
2. 2Let rest for 5 to 10 minutes until the mixture foams.
3. 3In a large bowl, mix the flour, sugar, and salt.
4. 4Beat the eggs and add the milk-yeast mixture.
5. 5Then add the melted butter, the cream, then mix in the vanilla extract.
6. 6Mix until you get an even mixture.
7. 7Make a well in the center of the dry ingredients.
8. 8Pour part of the liquid mixture into the well and mix with a wooden spoon.
9. 9Add the rest of the liquid mixture little by little while mixing.
10. 10Knead the dough until smooth and elastic (about 8 to 10 minutes).
11. 11Cover the bowl with a clean cloth and let the dough rise in a warm place for 2 hours, until it doubles in size.

Shaping the malasadas and second rise:

1. 12Gently punch down the dough.
2. 13Flour the work surface and roll out the dough to a thickness of about 1 cm.
3. 14Using a cookie cutter, cut out disks of dough.
4. 15Arrange the malasadas on pieces of parchment paper on a baking sheet.
5. 16Cover with a cloth and let rise for another 2 hours.

Cooking:

1. 17Heat frying oil in a pot to 180°C.
2. 18Place the malasadas in the hot oil using the parchment paper, and gently remove it.
3. 19Cook the malasadas on both sides until nicely colored.

Coating:

1. 20Let the malasadas cool slightly.
2. 21Roll them, while still warm, in sugar to coat them.