I'm making malasadas for the first time and my question is this:
Should the dough be very soft and wet?
Is dropping the dough into the oil with a spoon the best method?
The recipe I'm using gives a range of flour to use but doesn't say how wet it should be. It also says to drop by teaspoon but won't that make mini-malasadas?
Thanks for any and all answers!
Should the dough be very soft and wet?
Is dropping the dough into the oil with a spoon the best method?
The recipe I'm using gives a range of flour to use but doesn't say how wet it should be. It also says to drop by teaspoon but won't that make mini-malasadas?
Thanks for any and all answers!
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