Malasadas

Ingredients

1 quart milk
1 cup sugar
4 tablespoons dry yeast
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon vanilla
1 tablespoon salt

Preparation

1
1. Beat eggs and set aside.
2
2. Bring milk, shortening and sugar to boil, then cool to room temperature.
3
3. Dissolve yeast in potato water (left over from boiling the potatoes) and make sure the water is not over 105 F.
4
4. Mix yeast mixture into milk mixture, add potatoes, soda, baking powder and vanilla. Let rise until foamy (about 30 minutes)
5
5. Add eggs, salt and then add flour 1 cup at a time until all is mixed into the liquid.
6
6. Put mixture into a bowl that has been lightly oiled, cover with plastic wrap and let rise until double, (about 1 hour).
7
7. Punch down, let rise again about 30 minutes.
8
8. Cut and form into balls about the size of golf balls.
9
9. Let rise until doubled.
10
10. Fry in deep fat at 360 F.
11
11. When cooked through, toss in bowl of granulated sugar.
12
.

Tools

 



About

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.

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

Yield:

1.0 dozen pretzels.

Added:

Wednesday, December 16, 2009 - 10:20pm

Creator:

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