9 cups all-purpose flour
3 packages active dry yeast
1/2 cup lukewarm water
1 dozen eggs
1/2 pound butter
1-1/3 cups sugar
1 teaspoon salt
2 teaspoons lemon extract
2 large cans (undiluted) evaporated milk

Preheat oven to 350°F - 375°F. In a large mixing bowl, beat together butter and sugar. Add eggs one at a time, beating well.after each is added.

Stir yeast into 1/2 cup warm water until dissolved. Set aside to rest for 5 miinutes.

Add flour and salt to the butter mixture and then stir in the dissolved yeast. Mix in the evaporated milk gradually, stirring well. Place in large bowl rubbed with oil to prevent drying out.

Cover with plastic wrap and allow to rise until doubled in size.

Break off small balls of dough, shape a hole in the center. Drop in enough hot vegetable oil to deep fry at 375°F or drop by the large tablespoon full and fry at 350°F in other shapes.

When browned on both sides, remove from oil with a slotted spoon and d rain on paper towels or a wire rack. While still hot, shake Malassadas in a bag with granulated or Turbinado sugar.

Makes about 4 dozen.