Madeira-Hawaiian Buttermilk Malasadas
¼ cup room temp. buttermilk
1 tbsp brown sugar
1 pkt dry yeast
Mix and let sit in mixer bowl for 20 minutes.
Then add to above yeast mixture:
2 cups all purpose flour (may use up to 4 cups)
¼ tsp sea salt
3 tbsp brown sugar
1 cup water + 2/3 cup buttermilk
2 eggs beaten (room temp.)
½ cup (1 stick) softened butter
Mix and knead, using machine or by hand, adding more flour (up to 4 cups of flour total), but keeping batter sticky and soft.
Cover with plastic and tea towel for 2 hours in warm place.
Getting ready to fry:
Prepare large deep bowl of white sugar.
Heat up oil under medium heat – test oil with tiny sample of dough, and if liquid bubbles around dough, it’s ready to fry.
Scoop 1 – 1 1/2 inch balls of dough using spatula and spoon, and drop carefully into oil. When downside is browned, flip over with chopstick or long fork. Fry until other side is evenly browned. Total time approx. 1.5 minutes. Remove doughnut and place into bowl of sugar. Roll it around to cover completely.
Best served freshly made.