Malasadas (sweet doughnuts)--EDITED

Malasadas are one of the all time favorite snacks at community functions and fund-raisers. If you make this, you will rapidly become popular with all of your local friends. A non-traditional (read haole) way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the maladsadas.


     1         package yeast (1 T)
1 teaspoon sugar
1/4 cup warm water

6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs

1 quart vegetable oil (to cook)
extra sugar
Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. 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 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot.

Note: 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.



I am trying pani popo tonight...i was so happy to find coconut milk!!

I will let you know how it is....these doughnuts will be next!
Caitilin said…
Hey! I grew up in Laie, HI and loved malasadas as a child. This recipe looks delish! Tell me it one packet of yeast and 3 eggs? Thanks!!
The Mama Hood said…
Aloha Caitlin! Welcome to the Polynesian Kitchen! I just edited the recipe and replaced it with recipe that makes more sense, sorry about the other one...My husband grew up in Laie until High School. Maybe he knows you! Come back again!
Don said…
I'm going to try these this weekend. Maybe malasadas can be our new Christmas tradition.