How to make Pokémon Sun and Moon Malasadas in real life

What You Need:

For Malasada dough:
1/2 cup water
1/2 cup milk
2 1/4 tsp yeast, or 1 package
1/3 cup sugar
2 TBL butter, melted
3 eggs
4 cups bread flour
1 tsp salt

Canola oil for frying

Alola Cream:
1/2 packet tropical punch drink mix
1 TBL water
2 tsp gelatin
2 cups heavy cream
1/4 cup sugar

Powdered sugar, to serve

For Malasada dough: combine water and milk in a small bowl with yeast. Allow to stand a few minutes or until foamy. Place this mixture into a food processor with all the other ingredients. Pulse a minute or two or until a sticky dough forms.

Place dough on a floured surface and kneed a minute or two. Place in a bowl and cover with a towel and allow to rise a one to two hours or until doubled in size. Once risen, punch down and roll out dough until it’s 1/4 inch thick. Punch out rounds with a dough cutter or until you have a baker’s dozen. Place on a parchment lined sheet and cover, allow to proof for 30 minutes.

Place oil in a large dutch oven and bring it up to 350 degrees. Carefully place your proofed malasadas into the hot oil and fry a few minutes each side or until golden brown. Place cooked malasadas on a cooling rack and allow to cool completely before filling.

For Alola Cream: In a very small bowl, combine water, drink mix and gelatin. Allow to stand for five minutes, then melt microwave for five seconds or until liquid. Whip cream until streaks show and drizzle on the gelatin mixture. Careful not to over whip! Whisk in sugar. Place in the fridge until ready to use.

Using a piping gun or bag, insert tip into cooled malasada from the side and fill with cream. Dust with lots of powdered sugar and serve. Keep refrigerated.

Source: Jammy Cooks

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