Malassadas #3 (Crowd Pleasers)

By Mrs. Carolyn Simon

Yeast:

• 2 small potatoes, boiled and mashed, warm
• 2/3 cup potato water, warm
• ½ cup sugar
• 4 pkgs. dry yeast
• 1 tsp. salt
• ½ cup warm water

Mix yeast ingredients well. Cover with saran wrap and set aside to rise in a warm place.

Dough:

• 1½ dozen eggs, room temperature
• 2 blocks of butter or margarine, melted
• 3 cups of sugar
• 2 tsp. vanilla
• Dash of nutmeg
• 5 lbs. of flour
• 2½ cups milk or 1½ cups milk and 1 cup buttermilk, warm

Beat eggs, add butter, sugar, vanilla and nutmeg and blend well. Add yeast. Gradually add flour and warmed milk. Beat well. Put dough into a large greased bowl and let rise until doubled. Beat down and let rise again. Heat oil to about 375°. Drop by hand or with a spoon into hot oil and fry for about 3 minutes on each side until golden brown. Drain malassadas on paper towels and roll in sugar. Makes about 9 dozen.