-
-
Masaladas are a light, sugary pastry dessert. These Portuguese doughnuts are extremely popular in Hawaii and are becoming more popular on the mainland. Use this article to make your own malasadas at home instead of the usual doughnuts! Your taste buds will thank you.
-
Tips for Making Malasadas
- Heat cooking oil to 350 degrees.
- Mix dough to smooth consistency.
- Allow yeast to rise until doubled in size.
- Let cook in oil for about 3 minutes, or until golden brown.
- After removing and draining, immediately roll in sugar or sugar and cinnamon.
- Serve Malasadas warm.
-
-
Masaladas are a light, sugary pastry dessert. These Portuguese doughnuts are extremely popular in Hawaii and are becoming more popular on the mainland. Use this article to make your own malasadas at home instead of the usual doughnuts! Your taste buds will thank you.
-
Tips for Making Malasadas
- Heat cooking oil to 350 degrees.
- Mix dough to smooth consistency.
- Allow yeast to rise until doubled in size.
- Let cook in oil for about 3 minutes, or until golden brown.
- After removing and draining, immediately roll in sugar or sugar and cinnamon.
- Serve Malasadas warm.
</note>Introduction
-
Malasadas (traditionally spelled "malassadas") are a fried dessert similar to a hole-less doughnut. Full of calories, [[Sugar|sugar]] and delicious decadence, malasadas are thought to have originated in a Portuguese colony on the island of São Migu
-
Best served warm, malasadas are fairly easy to make.Emerils.com: Malassadas Their sweet, buttery taste, crunchy outside and light and fluffy inside are sure to be a hit at any bake sale or party.
What You'll Need
Equipment
- Large deep pot or fryer
- Small mixing bowl
- Whisk
- Electric mixer with dough tool attachment
- Lightly oiled bowl
- Plastic wrap
- Rolling pin
- Floured surface (for rolling dough)
- Sharp knife
- Slotted spoon
Ingredients
- Oil for deep frying
- 1 (1/4-ounce) package active dry yeast
- 3/4 cup plus 1 teaspoon sugar
- 1/4 cup warm water (110 degrees)
- 6 eggs
- 6 cups flour
- 1/4 cup melted butter
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1/2 cup half and half
- Sugar (you may also choose to add cinnamon and nutmeg) to coat the Malasadas.
Making Malasadas
- Using the small mixing bowl, whisk yeast, sugar and warm water together. Set aside.
- Using the electric mixer, add the eggs and whip until they are thick.
- Change the mixer attachment to a dough hook, and add the yeast mixture, butter, sugar, milk and half and half.
- Add the salt.
- Add the flour one cup at a time, until a soft dough ball is formed.
- Remove the dough and put into the lightly oiled bowl.
- Cover the bowl with plastic wrap.
- Let the dough rise until it is doubled in size, usually a little over an hour.
- Pour the oil into a large, deep pot or a fryer, and heat it to 350 degrees.
- After the dough has risen, put the dough on a floured surface and roll it to 1/4 inch thick.
- Cut into 1-inch squares with the sharp knife.
- Drop the dough pieces into the hot oil for about 3-4 minutes, or until golden, stirring constantly.
- Remove the malasadas from the oil with a slotted spoon and drain on a paper towel.
- While the malasadas are still warm, roll them in sugar and enjoy!
Variations
- There aren't many variations on the classic malasadas recipe. Variations occur if you choose to roll the warm malasadas in a spice other than sugar.
- Try tossing malasadas in a cinnamon-sugar mixture.
- Or try these yummy Malasadas Portuguese Pancakes made with an Anise Syrup dip.Recipezaar: Malasadas Portuguese Pancakes
- Some recipes use pre-made dough for a quick and just as tasty treat.
- Aloha World: Easy Masaladas (made with Bisquick)Aloha World: Easy Masaladas
- Aloha World: Quickie Masaladas (made with Pillsbury Buttermilk Biscuit Dough)Aloha World: Quickie Masaladas
Fun Facts About Malasadas
- The first commercial sales of malasadas began in 1952 at Leonard's Bakery in Hawaii, where they still claim to make the best malasadas in America.Leonard's Bakery: History of Leonard's Bakery
- No one knows when the second "s" was dropped in the spelling of the pastry, but old photos of a sign outside of Leonard's Bakery show the treat name being spelled with only one "s".Ethnic Dough: Malassada
- Malasadas are big business. In 1996, an estimated 320,000 malasadas were sold in two days at the annual Punahau school carnival in Honolulu. In 2003, over 4,400 malasadas were sold in 8 hours during the "Sounds of Hawaii" event in San Francisco.Ethnic Dough: Malassada
- Malasadas are traditionally eaten on Strove Tuesday.Ethnic Dough: Malassada
- Original recipes show malasadas rolled in white sugar only.
- Adding cinnamon or nutmeg to the sugar will mark you as a "haole" in Hawaii, a slightly derogatory term for foreigner.Ethnic Dough: Malassada
Traditional Malasadas Recipes
- Malasadas are always made using the same basic ingredients.
- All Recipes: Malasadas Dois
- All Recipes: Malasadas
- Epicurious: Malasadas
- Food Network: Emeril's Malasada Recipe
- Food Network: The Original Masaladas Recipe from Leonard's Bakery
- Recipezaar: Malasadas
- Recipezaar: Traditional Malasadas Recipe Served at the Annual Punahou School Carnival
Featured Pages
