Hawaiian Malasada

• 75 grams Bread (strong) flour
• 50 grams Cake flour
• 12 grams Katakuriko
• 3 grams Dry yeast
• 50 grams Condensed milk
• 1 Egg yolk
• 1 amount that adds up to 100 ml when mixed with Boiling water
• 1 Frying oil
• 1 Granulated sugar

1. Break an egg yolk into a measuring cup and add condensed milk and hot water so that the total comes up to 100 ml.
2. Mix well to melt the egg and condensed milk.
3. Put the ingredients into the bread machine in the following order: mixture from Step 1, dry ingredients and dry yeast.
4. Use the dough setting on your bread machine and let it work through the first rising.
5. When the first rising has finished, divide the dough into 6 portions, and round them off.
6. Place the dough seam side down on the parchment paper cut in small sizes.
7. Let dough rise a second time.
8. The dough should be done proofing when it has doubled in size.
9. Heat the frying oil to 170-180C.
10. Deep fry on both sides for about 2 minutes each until golden brown.
11. Discard the parchment paper when it peels off.
12. Transfer to some paper towels to drain the oil.
13. Sprinkle each warm malasada with sugar and you're done.
14. They are very fluffy while they're still fresh.

bread, flour, katakuriko, yeast, condensed milk, egg yolk, adds, oil, sugar

Taken from cookpad.com/us/recipes/151237-hawaiian-malasada (may not work)