MALASADAS
Malasadas is a local treat brought to Hawaii by the Portuguese. Leonard's Bakery served the first malasadas on Shrove Tuesday in 1953. Now, it is an any day treat. This doughnut without a hole is soft, warm and sweet.
Provided by Amy in Hawaii
Categories Yeast Breads
Time 2h30m
Yield 7 dozen
Number Of Ingredients 13
Steps:
- Dissolve yeast and 1 teaspoon sugar in warm water; set aside.
- Combine flour, salt, and 1/2 cup sugar in a large mixing bowl; make a well in the center of the dry ingredients.
- Combine yeast mixture with eggs, lemon extract(optional), butter (or margarine), evaporated milk, and water.
- Mix thorourghly and add to well.
- Combine wet and dry ingredients until the dough comes together.
- Knead to form a soft, smooth dough.
- Cover; let rise in a warm place until doubled (about 1-1/2 hours).
- Punch down; form into balls on a floured surface.
- Cover; set aside to rise again (about 30 minutes in a warm place).
- Heat oil to 375 degrees; drop dough carefully into hot oil and fry until both sides are golden brown. Drain on paper towels. Coat with sugar or cinnamon sugar and serve immediately.
Nutrition Facts : Calories 2053.6, Fat 139.2, SaturatedFat 16.2, Cholesterol 209.2, Sodium 314.5, Carbohydrate 186.7, Fiber 3.1, Sugar 101.1, Protein 19.4
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Azam Manzoor
[email protected]I'm not sure what I did wrong, but my malasadas turned out flat and greasy.
broly 2425
[email protected]The malasadas were a bit too dense for my taste, but the glaze was delicious.
Lucky Tembo
[email protected]These malasadas were easy to make and turned out great! I used a donut cutter to cut out the dough and they cooked evenly.
Anjel Priya
[email protected]I made these malasadas for my family and they were a hit! Everyone loved them.
Ryan Mumford
[email protected]These malasadas were so delicious! They were light and fluffy, and the glaze was the perfect amount of sweetness. I will definitely be making these again.