Malasadas

1. Stage

Heat the half-and-half cream and butter in a small saucepan over medium-low heat until the butter has melted and the mixture reaches 115°F.

2. Stage

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, 1/3 cup sugar, the flour and salt. Add the warm butter and cream, and continue mixing on medium speed until the wet ingredients are incorporated (about one to two minutes). Add the eggs, one at a time, mixing after each until the dough is smooth and elastic, two to three additional minutes. Editor's Tip: When cooking, it's always a good practice to crack eggs one-by-one into a dish before combining them with other ingredients. This allows you to weed out the very rare "bad egg," and lets you remove any stray pieces of eggshell.

3. Stage

Turn the dough out onto a lightly floured surface. Gently knead the dough until it forms a smooth ball, then place it in a lightly greased bowl. Cover the bowl and let the dough rise until it has doubled in size, 40 to 45 minutes.

4. Stage

Transfer the risen dough to a lightly floured surface and dust the top with flour. Roll the dough out until it's 1/2-inch thick, then cut it into circles with a 2-1/2-inch cookie cutter. Cover and let them rise until they'repuffed, 15 to 20 minutes.

5. Stage

Meanwhile, in a Dutch oven or deep skillet, heat one inch of oil to 350°F. Fry the malasadas until they're golden brown, one to two minutes per side. Let them drain on wire racks. While still warm, toss the malasadas in the remaining cup of sugar. Serve them warm. Editor's Tip: When frying, it's important to work in batches so that the oil temperature doesn't drop too much at any one time. Frying six doughnuts at a time is probably ideal. Also, let the doughnuts slip gently into the hot oil so you don't create dangerous splashes.