Malasadas

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Malasadas

Malasadas are Hawaiian doughnuts, originally introduced to the islands by the Portuguese.

There are many variations; they may be filled with jam or haupia; cinnamon may be added to the sugar; they might be drizzled with melted chocolate or other sauces. The best, I think, are the simplest. You can find them in California at Aloha Festivals.

Ingredients

¼ cup granulated sugar, plus more for sprinkling

½ package active dry yeast

¼ cup warm water

2 cups all-purpose flour

Pinch of salt

1 tablespoon butter, melted

2 eggs, beaten

½ cup evaporated milk or heavy cream

Oil for deep frying

Directions

Put the sugar and yeast into a small bowl, add the warm water and swirl to dissolve the yeast. Set aside for 5 minutes.
Put the flour and salt into a large mixing bowl and stir. Combine the butter, eggs and milk or cream in a small bowl and then pour into the flour. Add the yeast and mix well until the mixture comes together as a sticky dough. Cover and let rise until doubled, 1 to 2 hours.
Turn the dough so that it deflates and let rise a second time for about an hour, until it has doubled.
Pour oil into a heavy pot or deep fryer and heat to it 360 degrees.
Pinch off a piece of dough about the size of a golf ball, drop it into the hot oil and cook until browned on one side. Roll and cook until browned on the other side.
Transfer the cooked malasadas to absorbent paper (a brown grocery bag works well) to drain.
Roll in granulated sugar and serve warm.

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