Recipe by Chef Isaac Bancaco
- 3 large eggs, room temperature
- 3/4 cup sugar
- 3/4 teaspoon salt
- 2 packages instant dry yeast
- 3 ears of sweet corn, blanched then grated
- 1 cup cornmeal
- 6 cups of flour
- 5 tablespoons melted butter
- 1 cup warm water
- 1/3 cup evaporated milk
- 2 teaspoons vanilla extract
- vegetable oil for frying
Grate the corn off the cob. The corn milk adds liquid and thickening agent to the malasada batter, and the smaller kernels prevent the dough balls from falling apart. In the mixer, combine the sugar, butter and salt with 1 egg and process on medium with a dough hook for 1 minute. Add 5 cups of flour, cornmeal, grated corn and yeast, and beat for 1 minute. Add warm water (99º is best), evaporated milk and vanilla and beat until well blended. Stir in remaining 2 eggs and 1/2 cup flour, and beat until dough is smooth, soft and a little sticky (about 10 minutes). Scrape down side of bowl. Cover the bowl with a clean towel, then plastic wrap. Let dough rise in a warm area until doubled in size, about 2 hours.
Punch down dough and cut into 2 equal pieces. on a lightly floured surface, roll out each piece into a rectangle of desired thickness. (Chef rolled his 1/2″ thick.) Cut into 2″squares and place in refrigerator to set. This preparation can be done ahead of time.
Just prior to serving, fill a medium saucepan with oil about 2″deep and heat to 350º. In small batches, add dough squares and fry till golden brown on both sides, flipping only once. Remove with a slotted spoon and drain on paper towels. Let stand about 5 minutes so that interior dough finishes cooking and guests don’t burn their mouths. Serve with honey butter.
- 1/5 pound unsalted butter, room temperature pinch salt
- 2 tablespoons eucalyptus honey
Combine ingredients in a heavy-duty mixer, using the paddle attachment. Mix at low speed, then gradually increase speed and mix for another 10 seconds.