Sugar Malasadas

Ingredients

• 2.0625 cups All Purpose Flour
• 6 tbsp Granulated Sugar
• 1 tsp Active Dry Yeast
• 0.5 tsp Kosher Salt
• 180 ml Whole Milk
• 1 pcs Egg
• 2 tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 750 ml Vegetable Oil

Method

1. Warm {whole_milk} until just lukewarm, then whisk in {active_dry_yeast}, some {granulated_sugar}, {egg}, {vanilla_extract}, and {kosher_salt}. Fold in {all_purpose_flour} and {unsalted_butter}, mixing until a sticky dough forms.
2. Cover the dough and let it rise in a warm place until doubled, airy, and lightly domed.
3. Turn the risen dough onto a lightly floured surface, pat gently to keep the air, and cut into even rounds so they fry evenly.
4. Heat {vegetable_oil} in a heavy pot over medium heat until shimmering. Fry the dough in small batches without crowding, turning once, until deep golden, puffed, and cooked through.
5. Drain briefly, then roll the hot malasadas in the remaining {granulated_sugar} so it clings to the crust. Serve at once while the centers are soft and steamy.