Malasadas Hawaiian Style Donuts Recipes

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MALASADAS

Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands. Onolicious!

Provided by IDAJ

Categories     Bread     Yeast Bread Recipes

Yield 84

Number Of Ingredients 12



Malasadas image

Steps:

  • Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
  • In small bowl, beat eggs until thick.
  • Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
  • Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 13.2 g, Cholesterol 15.6 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 40 mg, Sugar 6.3 g

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
¼ cup warm water (110 degrees F/45 degrees C)
6 eggs
6 cups all-purpose flour
½ cup white sugar
¼ cup butter, melted
1 cup evaporated milk
1 cup water
1 teaspoon salt
2 quarts vegetable oil for frying
2 cups white sugar

MALASADAS, HAWAIIAN DONUTS RECIPE - (4/5)

Provided by carvalhohm2

Number Of Ingredients 11



Malasadas, Hawaiian Donuts Recipe - (4/5) image

Steps:

  • In a bowl, dissolve yeast, 1 teaspoon sugar, and water, and set aside. In a separate bowl, beat eggs, and set aside. Measure flour into a separate mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs, 1/2 cup sugar, butter, 1 cup water, and evaporated milk. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375°F and drop dough by the teaspoon into oil and cook until brown. If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer. Toss with sugar while still warm. Best served hot.

1 (1/4-ounce) package Fleischmann's active dry yeast
1/4 cup warm water
6 cups flour
1/2 cup sugar, plus 1 teaspoon, separated
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs
1 quart vegetable oil, for frying
1/2 cup sugar, for sprinkling

MALASADAS

Malasadas is a local treat brought to Hawaii by the Portuguese. Leonard's Bakery served the first malasadas on Shrove Tuesday in 1953. Now, it is an any day treat. This doughnut without a hole is soft, warm and sweet.

Provided by Amy in Hawaii

Categories     Yeast Breads

Time 2h30m

Yield 7 dozen

Number Of Ingredients 13



Malasadas image

Steps:

  • Dissolve yeast and 1 teaspoon sugar in warm water; set aside.
  • Combine flour, salt, and 1/2 cup sugar in a large mixing bowl; make a well in the center of the dry ingredients.
  • Combine yeast mixture with eggs, lemon extract(optional), butter (or margarine), evaporated milk, and water.
  • Mix thorourghly and add to well.
  • Combine wet and dry ingredients until the dough comes together.
  • Knead to form a soft, smooth dough.
  • Cover; let rise in a warm place until doubled (about 1-1/2 hours).
  • Punch down; form into balls on a floured surface.
  • Cover; set aside to rise again (about 30 minutes in a warm place).
  • Heat oil to 375 degrees; drop dough carefully into hot oil and fry until both sides are golden brown. Drain on paper towels. Coat with sugar or cinnamon sugar and serve immediately.

Nutrition Facts : Calories 2053.6, Fat 139.2, SaturatedFat 16.2, Cholesterol 209.2, Sodium 314.5, Carbohydrate 186.7, Fiber 3.1, Sugar 101.1, Protein 19.4

1/4 ounce active dry yeast
1 teaspoon sugar
1/4 cup warm water (110 degrees)
6 cups flour
1/2 teaspoon salt
1/2 cup sugar
6 eggs, beaten until thick
1/2 teaspoon lemon extract
1/4 cup butter, melted
1 cup evaporated milk
1 cup water
1 quart canola oil
3 cups sugar

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