Malasadas are small Portuguese doughnuts. The name means “under cooked,” and describes their soft, doughy texture. Originally from the Portuguese island of Madeira, malasadas were brought to the Hawaiian islands in 1878 with a wave of imported plantation workers. Malasadas are traditional Fat Tuesday celebration treats in their homeland. In Hawaii, Fat Tuesday is also celebrated as Malasada Day, a tribute to the popularity of Portuguese food traditions on the islands. Malasadas have also been popularized in the northeastern United States by Portuguese-American communities in Rhode Island and Massachusetts, where they are similarly prepared as a seasonal Fat Tuesday dish. Enjoy this recipe anytime as an everyday treat.
Recipe Servings: 10
+ 1 hour resting
Ingredients
Directions
- In a small bowl or mixing cup, dissolve the yeast and 1 tablespoon sugar in the warm water.
- In a large bowl, combine the flour, ½ cup sugar, and salt.
- Form a well in the center of the bowl, and place the milk, butter, eggs, and yeast mixture in the middle.
- Beat thoroughly, until the mixture comes together into a smooth, soft dough.
- Let rise, covered, for about 1 hour; the volume will double.
- In a large frying pan, heat oil to 350°.
- Working with hands, shape the dough into flat round discs, pulling outward to leave a small indentation in the center.
- Fry the rounds of dough until browned. Drain on paper towels
- Place the sugar for coating in a large plastic bag.
- Shake the finished malasadas in the bag to thoroughly coat.
- Serve while fresh.
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