Sunday, February 28, 2010

Malasadas [Hawaiian Style Donuts]

The first time I tried Leonard's Malasadas in Hawaii, I thought I had died and gone to heaven.  The hot, soft pillows of deep fried goodness brought a tear to my eyes. I can still picture that first bite...not even my first experience at Cafe Du Monde's Beignets could take this place. 

I've made variations of Okinawa Dangos/Andagi before, but never Malasadas [you know...my whole fear of yeast thing].  I suddenly had this crazy craving for it last night so decided to make it for my Sunday morning breakfast...and use the photos to taunt my friend, Miles, who happens to *LOVE* malasadas.

It's a messy process so I wasn't able to take as many photos as I would've liked.

Ingredients:
  • 3 cups All-purpose Flour
  • ¼ cups Sugar
  • ¾ teaspoons Salt
  • Lemon Zest of 1 lemon
  • ¼ ounces, fluid Yeast
  • ¼ cups Warm Water
  • 4 whole Eggs
  • 1 cup Whole Milk [or 1/2 Cup Evaporated Milk]
  • 2 Tablespoons Oil
  • Oil For Deep Frying
  • Sugar For Sprinkling
Sift together:
  • All purpose flour
  • sugar
  • salt
  • lemon zest
Dissolve yeast in warm water

In a small bowl, combine:
  • eggs
  • milk
  • oil
Add mixture to dry ingredients and add yeast, mixing well.

The dough will be more wet & batter-like. Place dough in a well oiled bowl and cover with a damp cloth. Let rise until it doubles in size.

Heat oil for deep frying. Drop dough into hot oil by the teaspoonful, until brown.

To test for doneness: Using a toothpick or skewer, insert into the center. It should come out clean when fully cooked.

Let drain on a paper towel.

Put about 1/2 cup of sugar in a brown paper bag. While the donuts are still warm, place into the brown paper and shake to coat.
 

8 comments:

  1. it looks more like dango's than malasadas.

    well, did they taste alright? how old is the post? did you make them tonight.

    i am calling you now!!

    ReplyDelete
  2. HAHAHA. Freak.

    Made it the same day I posted. they weren't AS fluffy as Leonards. I'm going to try one more recipe that I think will be even better!

    and yes, I will call you when I start making it next time.

    ReplyDelete
  3. there's some portuguese magic they put in malasada...you just cannot recreate them exactly the way Leonard's and other bakeries make them. i too have a fear of yeast, that's why my dh make the pizza dough and not me!

    ReplyDelete
  4. FM - hey, sickie sick...i don't want to get it back again! ;)

    Charmaine - I am SSSSOOOO determined to try! Just wait!! I actually FOUND leonard's recipe! :)

    ReplyDelete
  5. like i said, go get a job at leonards or homemaid bakery on maui...learn how it is done and then quit.

    hey, take your vacation there, get a job and then quit.

    when am i getting my malasadas. i am hungry fat man!

    ReplyDelete
  6. Aren't they delicious at Leonards! The first time I have the it was there but then I met Lenny - he is Portuguese and Malasadas are actually Portuguese. His mother taught me how to make them and every so often when I am hungry for fried sugary dough ... I whip them up! Yours came out perfectly!! Just need to fill with custard now. ;)

    ReplyDelete
  7. WOAAAH!!! Seriously??? did you post that???!! I want to try yours!!!

    I went to Portugal last November. I love that place...and I'm kicking myself for not having bought more Port. MUST go back!

    ReplyDelete

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