>From: "Joni Repasch" <jrepasch@infi.net>
>Subject: Looking for a recipe
>Date: Mon, 26 Feb 2001 21:15:26 -0800
>
>In the late 60's early 70's my family lived in Oahu, Hawaii. We used to get
>these wonderful Portuguese buns at the small shopping center in Eva Beach
>called (please forgive the spelling) hot malisades. They were yeasted buns
>that were deep fried then rolled in sugar. Should anyone have this recipe,
>I'd appreciate your sharing it with me.
Just saw your request in the digest. The first recipe should probably be
halved, unless you're planning on feeding an army. Hope they jog your taste
memories.
-dhh
Malasadas 1
Maui Community College
This dish arrived in Hawaii with the Portuguese settlers and has evolved
over the years. A visit to the Fair isn't complete without enjoying hot
malasadas. Makes a lot, depends on the size of dough you "pull".
1 qt milk
1 c shortening
1 c sugar
1 c mashed potatoes
4 tbsps dry yeast
1 c potato water
1 tsp baking soda
1 tsp baking powder
1 tbsp vanilla
5 eggs
12 c all-purpose flour
1 tbsp salt
1. Beat eggs and set aside.
2. Bring milk, shortening and sugar to boil, then cool to room temperature.
3. Dissolve yeast in potato water (left over from boiling the potatoes) and
make sure the water is not over 105 F.
4. Mix yeast mixture into milk mixture, add potatoes, soda, baking powder
and vanilla. Let rise until foamy (about 30 minutes)
5. Add eggs, salt and then add flour 1 cup at a time until all is mixed
into the liquid.
6. Put mixture into a bowl that has been lightly oiled, cover with plastic
wrap and let rise until double, (about 1 hour).
7. Punch down, let rise again about 30 minutes.
8. Cut and form into balls about the size of golf balls.
9. Let rise until doubled.
10. Fry in deep fat at 360 F.
11. When cooked through, toss in bowl of granulated sugar.
Note: These snacks do not hold well but they taste great and have a hint of
potato taste which is unique and gives it that "old fashion" taste.
Malasadas 2
Malasadas are one of the all time favorite snacks at local community
functions and fund-raisers. A non-traditional way of preparing this is to
add nutmeg or cinnamon to the sugar mixture that is used to coat the
maladsadas.
1 pkg yeast (1 Tbsp)
1 tsp sugar
1/4 c warm water
-----
6 c flour
1/2 c sugar
1/2 tsp salt
1/4 c melted butter or margarine
1 c water
1 c evaporated milk
6 eggs
-----
1 qt vegetable oil (to cook)
Extra sugar
Beat eggs.
Measure flour into mixing bowl and add salt. Make a well in the flour, pour
yeast mixture, eggs and other ingredients. Beat in circular motion until
the dough is soft. Cover, let raise until double. Turn dough over (or into
another bowl) but do not punch down. Cover and let rise again until doubled
in bulk.
Heat oil to 375 F and drop dough by teaspoons-full into oil and cook until
brown. Be careful not to crowd the pot, as the oil temperature will drop
and the malasadas will come out greasy. Remove from oil, drain, and shake
in brown bag with sugar. Best when hot.
Note: If the malasadas are coming out with the center still doughy, turn
the heat down on the oil which will allow them to cook longer.