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Leonard's Bakery


1 teaspoon dry active yeast

1/8 cup warm water

1/2 tablespoon sugar

1/3 cup milk

1/2 teaspoon vanilla extract

2 eggs, well beaten

1/4 cup unsalted butter, melted

2 cups all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons, nutmeg

Oil, for frying

extra sugar or cinnamon/sugar


In a medium size mixing bowl, combine yeast with warm water and 1/2 tablespoon sugar. Mix until dissolved. Let sit for 5 minutes to proof.

Stir in milk, vanilla, beaten eggs and melted butter to yeast mixture.

In a large mixing bowl, combine flour with salt and nutmeg.

Make a well in the center of the dry ingredients and pour the wet yeast milk mixture into center.

Mix together to form a soft smooth doughbut try not to overwork dough.

Cover with a clean towel and set aside in a warm place until dough doubles in size. About 1-2 hours.

Add a little oil to hand and take some dough and form golf ball size balls and place on lightly greased baking sheet.

Cover with clean cloth and let it sit for about 15 minutes.

Pour oil in heavy pot about 2-inches deep.

Heat oil on medium or until oil reaches 325 degrees.

Place a few dough balls in hot oil and cook depending on size, 5 to 7 minutes.

If it's browning to fast, lower heat.

Place cooked malasadas on paper towel to absorb oil.

Mix together sugar and cinnamon in a bowl or paper bag.

While still hot coat with sugar and cinnamon mixture

Serve warm.

This recipe is from Leonard's Bakery .

Note: If they come out with the center still a little doughy, turn the heat down on the oil which will allow them to cook longer.