Calas (pronouced kah-lahs) are traditionally made with leftover rice.
Makes about 32
- 1 cup warm water (105° to 110°)
- 1 (0.25-ounce) package active dry yeast
- 1⅓ cups plus 1 teaspoon sugar, divided
- 2 cups long-grain rice, cooked according to package directions and cooled
- 2½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1¾ teaspoons ground cinnamon, divided
- 3 large eggs, lightly beaten
- Vegetable oil, for frying
- In a small bowl, stir together 1 cup warm water, yeast, and 1 teaspoon sugar. Let stand until mixture is foamy, about 5 minutes.
- In a large bowl, combine cooked rice, flour, ⅓ cup sugar, salt, and ¼ teaspoon cinnamon. Using a wooden spoon, stir in eggs and yeast mixture until well combined. (Dough should resemble a wet biscuit dough.) Cover with a damp kitchen towel or plastic wrap, and let stand at room temperature for 4 to 6 hours. (Dough will double in size and form bubbles on top.)
- Fill a large Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a small bowl, whisk together remaining 1 cup sugar and remaining 1½ teaspoons cinnamon. Working in batches, drop dough by heaping tablespoonfuls into hot oil; fry until golden brown, about 3 minutes. Remove from oil, and let drain on paper towels. Toss hot calas in cinnamon-sugar mixture. Serve immediately.