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Joined Date: Nov 16, 2010
"Close but still off... I used about 1/8 tsp of fresh ground nutmeg and I only used 1/3 cup plus 1 tbsp of sugar (as observed by several other raters). The flavor is really close to what I grew up eating at the Leonard's Bakery (and wagons!). The texture, however, is way off. Leonard's Malasadas are so joyously chewy and full of air like happy bread pillows. Even after substantial rise time these are more "bready", albeit light - but sadly, not chewy. I'm thinking to experiment with a high protein flour to see if that helps the chew factor, and let the dough balls rise in the fry basket - but for now I'd say this recipe deserves three stars for getting us half way there.