Portuguese Doughnuts Malasadas (Print Version)

# Ingredients:

→ Dough Components

01 - All-purpose flour
02 - Granulated sugar
03 - Active dry yeast
04 - Warm milk
05 - Eggs
06 - Unsalted butter, melted
07 - Vanilla extract
08 - Salt

→ Additional

09 - Oil for frying (vegetable or canola)
10 - Extra sugar for coating

# Instructions:

01 - In a bowl, mix warm milk, a teaspoon of sugar, and yeast. Let it sit for 5-10 minutes until foamy.
02 - In a large bowl, combine flour, sugar, and salt. Add eggs, melted butter, vanilla, and the yeast mixture. Mix until a sticky dough forms.
03 - Cover the bowl with a towel and let the dough rise in a warm place for about 1-2 hours or until doubled in size.
04 - Punch down the dough and turn it onto a floured surface. Divide into small balls and let them rest for 15 minutes.
05 - In a deep pot or fryer, heat oil to 175°C (350°F).
06 - Carefully drop dough balls into the hot oil and fry for 2-3 minutes per side, until golden brown.
07 - Remove from the oil, drain on paper towels, and roll in granulated sugar while still warm.
08 - Eat them fresh for the best taste.

# Notes:

01 - Keep leftovers in an airtight container at room temperature for up to 2 days. Avoid refrigeration as it can dry them out.
02 - Warm malasadas in the microwave for 10-15 seconds or in the oven at 150°C (300°F) for a few minutes.

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