Malasadas

How fo’ make ’um

1. Stir the yeast and 1 teaspoon sugar into the warm water. Let it foam, about 8 minutes.
2. Whisk the eggs with the remaining ½ cup sugar until pale. Whisk in the warm milk, evaporated milk, melted butter, and the yeast mixture.
3. Add flour and salt and mix into a soft, sticky, stretchy dough — 3–4 minutes of mixing by hand or with a dough hook. Do not add extra flour.
4. Cover and rise in a warm spot until doubled, 1–1½ hours.
5. Turn the dough onto a floured surface, pat to ¾ inch thick, and cut into 20 rough squares (traditional shape — no rings, no holes). Rest 30 minutes on floured parchment.
6. Heat 2 inches of oil to 350°F. Fry 3–4 at a time, about 2 minutes per side, until deep golden. Drain 30 seconds, then roll immediately in sugar. Serve hot — malasadas have a one-hour prime window.