Preparing The Dough
- In the bowl of a stand up mixer, place the yeast and 1 tbs of the sugar. Mix the lukewarm water and activate the yeast.
- In a separate measuring cup mix the eggs (start with 2 if large) the vanilla and the evaporated milk.
- Stir together the Mochi and regular flours, the remaining sugar and set aside.
- When the yeast is bubbly, add the dry and the wet ingredients (#2 and #3) and mix (dough hook attachment) for about 5 minutes. The dough will be dry at first. Give it time for the sugar to act, remember you will add butter, too.
- You will see that the gluten will start to develop when the dough is “climbing” the dough hook.
- At this point add the butter one tablespoon at a time, mix for an additional 4 minutes.
- Finally, add the salt and mix one more minutes.
- Transfer the dough to a lightly greased bowl, and cover with clear wrap. Let it double in volume, it will take an hour or two.
Prep The Fryer
Once the dough has doubled, divide it into 18 equal pieces and roll each one into a cohesive small ball. Place the Malasadas onto a baking sheet lined with OILED parchment paper. Cover with some saran wrap (clear wrap) and place in the refrigerator overnight.
Ready To Fry?
- The following day, remove the Mochi Malasadas from the fridge and let them rest at room temperature for about 1 hour prior to frying.
- Fry in hot oil (350F) for about 5 minutes until very dark brown.
- Typically fry 3 min on one side and 2 on the other.
- Transfer the Malasadas to a tray lined with paper towel to absorb the excess oil, about 30 seconds.
Immediately dunk the still hot malasadas into the bowl with the sugar and Ube mix. Roll them to coat. NOTE: if you try to do this operation with cold Malasadas, the sugar won’t stick.