Malasadas
By: Chris Paulk
Published: Wednesday, December 16, 2009 - 10:20pm

Ingredients




1 quart milk
1 cup shortening
1 cup sugar
1 cup mashed potatoes
4 tablespoons dry yeast
1 cup potato water
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon vanilla
5 eggs
12 cups all-purpose flour
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 .

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