Malasadas (Hawaiian donuts)

Ingredients:

• 1 pack (7 g) active dry yeast
• 3/4 cup plus 1 teaspoon sugar
• 1/4 cup warm water (43°C)
• 6 eggs
• 6 cups of wheat flour
• 1/4 cup melted butter
• 1/4 teaspoon salt
• 1.5 cups of milk
• 1/2 cup low-fat cream (10-12%)
• Deep frying oil
• Sugar for decoration

Preparation:

1. In a small bowl, combine the yeast, 1 teaspoon of sugar, and 1/4 cup of warm water. Let sit. Crack the eggs into the bowl of an electric mixer and beat until thick and pale yellow. Replace the mixer with the dough hook attachment. With the mixer on low speed, add the dissolved yeast, melted butter, milk, and cream to the bowl. Season with salt. Add the flour, 1 cup at a time.
2. Knead until a soft ball forms, pulling away from the edges of the bowl and gathering on the dough hook. Transfer the dough to a lightly oiled bowl. Cover the bowl with plastic wrap and place in a warm, draft-free place. Let the dough rise until doubled in size, about 1.5 hours.
3. Place the dough on a lightly floured surface and dust it with flour. Using a rolling pin, roll the dough out to a thickness of about 0.5 cm and shape it into a rectangle. Cover the dough with greased plastic wrap (this will prevent the dough from sticking to the wrap) and let it rise until doubled in size, about an hour.
4. In a large deep saucepan or deep fryer, heat oil to 180°C.
   
   Using a sharp French knife, cut the dough into 2.5 x 2.5 cm squares. Fry a couple of squares at a time until golden brown, about 3-4 minutes, stirring constantly to ensure they are completely browned. Remove the donuts from the oil and place them on a paper towel-lined plate to absorb excess oil. Roll the donuts in sugar and serve warm.