Malassadas #2

• 1 3/4 cups milk
• 8 eggs
• 3 pkg. active dry yeast
• 1/2 cup warm water
• 1 tbsp. sugar
• 1/4 cup flour
• 2 tsp. vanilla
• 1 tsp. lemon extract
• 1/2 cup butter or margarine, melted
• 8 cups flour
• 3/4 cup sugar
• 1½ tsp. salt
• Deep fat for frying
• Sugar

Let milk and eggs warm to room temperature. Dissolve yeast in warm water. Stir in the 1 tablespoon sugar and the 1/4 cup flour. Cover and let rise. Combine milk, vanilla, lemon extract and butter. Put the 8 cups flour, the 3/4 cup sugar, and the salt into a large bowl; make a well in the center. Add yeast, eggs, and milk mixture; beat thoroughly to form a soft, smooth dough. Cover and let rise until doubled. Heat deep fat to 400°F. With oiled hands, scoop dough and squeeze through thumb and forefinger; drop into fat and fry until golden brown. Drain on absorbent paper and shake in a bag with sugar. Makes 5 dozen.