vegetable oil for frying (see manufacture's recommendation)
confectioners sugar (about 1/2 cup) and dash of nutmeg -- for topping
ACTIVATING THE YEAST:
Mix yeast with 1 teaspoon of sugar and add to warm water. Let stand for 5 minutes.
CREATING THE DOUGH:
Sift dry ingredients together. Stir in melted butter.
In a seperate large bowl, beat the eggs and milk together. Add dry ingredients to egg mixture. Add yeast mixture and mix well (but do not over mix). Let set until dough has double in size (approx 30 minutes).
Punch down the dough and allow to rise a second time.
FRYING:
Heat oil in your deep fryer to 375 degrees. Dip fingertips in bowl of oil or softened butter, then pinch off golfball sized pieces to raised dough. Drop in heated oil and cook until golden brown on one side. Turn over and fry until golden on the other side. Drain on paper towels and roll in sugar-nutmeg mixture (set out in a shallow bowl). Serve immediately.
Light and fluffy as dougnuts go. Sold at the Honolulu farmers market. Yum.
Mr Breakfast would like to thank CurtAndMary for this recipe.
I was very surprised to see that Malasadas was even known in Hawaii much less so popular, when I visited a few years ago. Here in southern New England, they are just as popular at Portuguese festivals & many bakeries & restaurants. OK I may have a slight problem with you calling then "Hawaiian Doughnuts", but I love everything Hawaiian, so enjoy, and Mahalo!
Comment submitted: 11/15/2009 (#9046)
By chuck24seven (Team Breakfast Member)
Recipe Rating (out of 5):
Malasadas are a yeast doughnut of Portuguese origins. Brought to Oahu in 1952 by a portuguese baker named Leonard Fiego and his wife Margaret. Even though it is very popular in Hawaii, the "Hawaiian Doughnuts" are the EXACT "Original Portugese Malasadas" that the Fiego's brought to the islands - These are Portugese, NOT Hawaiian.
