Hawaiian Doughnuts (Malasadas)

Hawaiian Doughnuts (Malasadas)

Makes 24

Ingredients

1 ⅔ cups flour, sifted, plus extra for kneading
3 tbsp. sugar, plus ½ cup for coating doughnuts
¼ oz. packet dry active yeast
¼ tsp. kosher salt
7 tbsp. half-and-half, lukewarm (about 105°)
3 ½ tbsp. Kowalski's Unsalted Butter, melted and cooled
1 egg, beaten

OTHER SUPPLIES
- cooking spray
- plastic wrap
- parchment paper
- vegetable or canola oil, for frying
1 paper bag

OPTIONAL
4 tbsp. apricot jam, Kowalski's Lemon Curd or jam of your choice
1 zipper-closure food storage bag
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Directions
  1. In a large mixing bowl, whisk together flour, sugar, yeast and salt.
  2. Make a well in the center of the bowl; quickly mix in half-and-half, butter and egg to make a soft dough.
  3. Knead dough on a lightly floured surface until smooth (7-9 min.). Transfer to a large mixing bowl sprayed with cooking spray; cover with plastic wrap and let rise in a warm place until doubled in size (1 hr.).
  4. Divide dough into 24 evenly sized pieces; shape into smooth balls. Transfer to a baking sheet lined with parchment paper; cover with plastic wrap and let rise until doubled (45 min.).
  5. In a deep pot, heat 1 ½" of oil to 350°.
  6. Using a slotted spoon, carefully lower doughnuts into oil 4-6 at a time; fry until golden and cooked throughout (about 30 sec. per side). Remove with a slotted spoon; drain on paper towels. While warm, shake doughnuts in a paper bag with sugar.
  7. If desired, spoon jam into the bottom corner of a food storage bag; snip corner. Using kitchen shears, cut a deep "X" in the top of each doughnut; squeeze a little jam inside.
  8. Best eaten immediately.