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MALASADAS (bitso-bitso)

One taste of these pillowy, sugar dusted Hawaiian favorites and you may never go back to glazed raised.

Makes 12 malasadas,donuts or bitso bitso

This dough is very wet and sticky; be sure to grease your hands to make it easier to work with.

2-1/4 cups bread flour

1/4 cup sugar, plus 1 cup for coating

2-1/4 tsps instant or rapid-rise yeast

1/2 tsp salt

3/4 cup whole milk

2 large eggs

2 tbsps unsalted butter, melted and cooled

1 tbsp plus 2 quarts vegetable oil

1.Whisk flour, 1/4 cup sugar, yeast, and salt together in bowl until combined. Add milk mixture to flour mixture. Fit mixture with dough hook and mix on low speed until dough comes together, about 2 minutes. Increase speed to medium and knead until dough is uniform, shiny, and sticky, about 8 minutes (dough will not clear bottom or sides of bowl).

2. Using greased rubber spatula, transfer dough to greased large bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, 1-1/2 to 2 hours.

3. Brush rimmed baking sheet with 1 tbsp oil. Turn out dough onto  sheet and gently press down to deflate. Divide dough into 12 equal pieces and evenly space pieces on sheet. Using your greased hands, pat each piece of dough into 3-1/2 inch disk or donut shape .Cover sheet with plastic and let dough rise at room temperature until puffy, 30 to 45 minutes.

4. Set wire rack in second rimmed baking sheet. Add remaining 2 quarts oil to large Dutch oven until it measures about 1-1/2 inches deep and heat over medium-high heat to 350 degrees. Gently drop 3-4 dough disks into oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.

5.Using slotted spoon or spider skimmer, transfer malasadas to prepared wire rack. Return oil to 350 degrees and repeat with remaining dough disks in 2 batches. Place 1 cup sugar in large bowl. Lightly toss malasadas, one at a time, in sugar to coat. Transfer to platter. Serve immediatelt.