For the Malasadas
- 1 tbsp. active dry yeast
- 1⁄2 plus 1 tsp cups sugar
- 3 eggs
- 2 tbsp. unsalted butter, melted
- 1⁄2 cup milk
- 1⁄2 cup half & half
- 1⁄4 tsp. kosher salt
- 4 cups bread flour (1 lb. 2 oz.), sifted
- Canola oil, for frying
- 1 cup granulated sugar
- 1 Tbsp cinnamon
- Combine the yeast, 1 tsp. sugar, and 2 Tbsp water heated to 115° in a bowl; let sit until foamy, about 10 minutes; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat eggs until light fluffy. Add the foamy yeast mixture, 1⁄2 cup sugar, butter, milk, half & half, and salt; mix until just combined. With the mixer running on low, slowly add the flour. Beat until dough is smooth (about two minutes).
- Lightly grease a large bowl. Transfer the dough to the bowl and cover loosely with plastic wrap or a towel. Set in a warm place until doubled in size, about 1 1⁄2 hours.
- Once doubled in size, turn out the dough onto a lightly floured surface. Using your hands, tear off a portion of dough and form into a ball. Place on a parchment lined baking sheet about two inches apart (pieces should weigh between 2-4 ounces, or about the size of a lemon). If the dough is too sticky, you can rub some canola oil on your hands and continue portioning. Once finished, cover loosely with plastic wrap or a towel and set aside in a warm place to rise for about 1 hour.
- Whisk the remaining 1 cup sugar and cinnamon in a large bowl; set aside.
- Heat 2 inches of oil in a deep saucepan until a thermometer reads 350°. Using scissors, cut the malasadas out of the parchment paper, leaving about 1″ of paper around the sides of each malasadas.
- Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, 2 to 3 minutes.
- Transfer to a baking sheet with a wire rack; let cool completely, then toss with cinnamon sugar.