Malassadas

In a bowl, the yeast and salt are dissolved in warm water. The remaining ingredients are added, always starting with the potato flakes. Beat the dough with both hands, as if they were two shovels, including one egg at a time, until all the components are well incorporated and the dough is elastic and tends to cling to the hands (with consistency thick batter).

Put the dough to rise in a closed tupperware and wrapped in a blanket until it doubles in volume (about 2 hours)

On a table, or on the kitchen counter, I spread the blanket and on top I place a table cloth sprinkled with flour.

After the dough has leavened, your fingers are greased with oil, and little pieces are removed from the dough, which are given a circular shape with a kind of almost hole in the middle.

Tip. Instead of oil, I prefer to flour my hands every time I get some more dough. Prevents it from clinging to your hands and facilitates molding the dough and placing it in the hot oil.

Fry in very hot oil. The frying time differs depending on the size of the sauce, but once it is golden on one side, it turns around to assign a similar golden on the other side.

Put the malassadas on kitchen paper so that the excess fat is absorbed by the paper. I tend to lean the malassadas on top of each other, preventing them from lying down. So they stay dry.

After drained, I immediately wrap them in the mixture of sugar and cinnamon (I use a soup plate)

Obs. In case you are a beginner to make this recipe, it is advisable to fry only a malassada, check if its interior is cooked and then monitor the frying from there, giving more or less time to each face. This prevents the interior of the malassada from becoming raw and the final product is not what you want.