Recipe: Malassadas

• 7 cups             all-purpose flour
• 1 tablespoon                unsalted butter, melted
• 2 tablespoons              sugar
• 1/4 cup                        clear brandy or aguardente
• 5 large                         eggs
• 2 ounces                      baker's yeast
• 1/4 cup                        warm milk (110°F - 115°F)

• 1/2 cup                        sugar
• 2 tablespoons              ground cinnamon

• Pour the flour into a large bowl; include the melted butter, sugar, and the brandy and combine well. Then add the eggs, one at a time, including the egg after each addition.
• Combine the baker's yeast with the warm milk and add to the flour combination. If the mix is too dry add a little more warm milk. Knead the dough briefly and place in a large bowl. Let rise in a warm place for 6 hours.
• Grease hands with some oil. Tear off a small piece of dough and stretch it out by hand into the shape of a triangle. Fry in small batches of in 1 or 2 inches of hot oil (350°F/180°C). Combine sugar and cinnamon and sprinkle over warm malassadas. Serve warm or at room temperature.

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