Grandma's Pumpkin Malasadas

Ingredients

Yield:

2 dozen

• • 1 1/2 tablespoon (2 packages) yeast
  • 1 cup warm water
  • 1/3 cup butter, melted
  • 6 eggs, beaten
  • 1 cup evaporated milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 7 cups all-purpose flower
  • 15 oz. fresh pumpkin purée
  • Oil for deep-frying
  • 1/2 cup sugar, for sprinkling

Preparation

Difficulty:

Medium 

 

1. 1. Mix yeast and warm water in a small bowl - let sit
   2. Melt butter in small sauce pan
   3. Beat the eggs in a large bowl
   4. Add evaporated milk, sugar and salt
   5. Mix in butter, which should have cooled down
   6. Add dissolved yeast
   7. Add a cup or two of the flour to the butter and egg mixture and mix
   8. Add some of the pumpkin purée and mix
   9. Cover the bowl and put it in a warm spot to rise for about 1 hour, or until the dough has doubled in size
   10. Heat the oil in deep-fryer or large pot to 350 degrees
   11. Add a few scoops of dough to the oil
   12. Fry the malasadas until golden brown all over
   13. Drain the cooked malasadas on paper towels
   14. Roll in a pan of granulated sugar or shake in a bag full of sugar