Prep 2 hrs
Cook 30 mins
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.
- 1⁄4 ounce active dry yeast
- 1 teaspoon sugar
- 1⁄4 cup warm water (110 degrees)
- 6 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 6 eggs, beaten until thick
- 1⁄2 teaspoon lemon extract
- 1⁄4 cup butter, melted
- 1 cup evaporated milk
- 1 cup water
- 1 quart canola oil
- 3 cups sugar
- 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.
I don't have to try this recipe because I am very familiar with it. Definitely an indulgence and not to be eaten every day!!! but what a wonderful excuse to serve on Shrove Tuesday. Thanks for submitting.