Portuguese Malasadas

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour, 1/4 cup sugar, salt, and yeast. In a separate bowl, combine the melted butter, warm milk, eggs, vanilla extract, and lemon zest. Gradually add the wet ingredients to the dry ingredients, stirring until a soft, slightly sticky dough forms.
2. Knead and first rise
   Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 2 hours, or until doubled in size.
3. Shape the malasadas
   After the dough has risen, punch it down gently to release air bubbles. Turn onto a floured surface and roll out to about 1/2-inch thickness. Using your hands or a 3-inch round cutter, form the dough into 2-3 inch rounds. Place the rounds on a parchment-lined baking sheet, leaving space between each piece. Cover loosely and let rest for 15 minutes.
4. Prepare for frying
   While the dough is resting, heat oil in a large, heavy-bottomed pot or deep fryer to 350°F. Line a large plate or baking sheet with paper towels. In a shallow dish, combine the remaining 1 cup of sugar with cinnamon (if using) for coating.
5. Fry the malasadas
   Carefully slide 2-3 dough rounds into the hot oil, being careful not to overcrowd the pot. Fry until golden brown on one side, about 1-2 minutes, then flip and fry the other side until equally golden. Using a slotted spoon, remove the malasadas from the oil and place on the paper towel-lined plate to drain excess oil.
6. Coat with sugar
   While still warm but cool enough to handle, roll each malasada in the sugar mixture until completely coated. Place on a wire rack to cool slightly. These are best enjoyed warm, within a few hours of frying.