Easy Hawaiian Style Malasadas: A Delicious Treat for Any Occasion
Malasadas are a popular Portuguese dessert that has become a staple in Hawaiian cuisine. These deep-fried doughnuts are light, fluffy, and coated in sugar, making them an irresistible treat for any occasion. Whether you’re looking for a quick snack or a dessert to impress your guests, malasadas are the perfect choice.
The history of malasadas can be traced back to the Portuguese immigrants who settled in Hawaii in the late 19th century. Originally, malasadas were made as a treat for Fat Tuesday, the day before Lent when people would indulge in rich foods before fasting. Today, malasadas are enjoyed year-round and have become a beloved part of Hawaiian culture. In this article, we’ll explore the history of malasadas and provide a step-by-step guide on how to make them at home.
Key Takeaways
- Malasadas have a rich history that can be traced back to Portuguese immigrants in Hawaii.
- Malasadas are a popular dessert in Hawaiian cuisine and are enjoyed year-round.
- Making malasadas at home is easy and requires only a few ingredients and basic equipment.
History of Malasadas
Portuguese Roots
Malasadas are a type of fried dough pastry that originated in Portugal. The name “malasada” comes from the Portuguese word “mal-assada,” which means “poorly fried.” The pastry was traditionally made to use up excess dough during Carnival season, which is the period leading up to Lent.
Portuguese immigrants brought malasadas to Hawaii in the late 19th century. They were a popular treat among plantation workers and quickly became a staple in Hawaiian cuisine.
Adaptation in Hawaiian Cuisine
In Hawaii, malasadas have been adapted to include flavors and toppings that reflect the local culture. Some popular variations include adding coconut or pineapple to the dough, or topping the pastry with li hing mui (a salty-sweet dried plum powder).
Today, malasadas are enjoyed throughout Hawaii and are often served at special events and celebrations. They are a beloved part of the state’s culinary heritage and continue to be a favorite treat among locals and visitors alike.
Overall, the history of malasadas is a testament to the influence of Portuguese culture on Hawaiian cuisine and the creativity of Hawaiian chefs in adapting traditional dishes to suit local tastes.
Ingredients
1/2 cup warm milk
2 tablespoons active dry yeast
1/4 cup sugar, plus more for coating
4 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter, melted
4 large eggs
1/2 teaspoon vanilla extract
Vegetable oil for frying
Directions:
In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit until foamy, about 5 minutes.
In a large bowl, whisk together flour and salt.
In another bowl, beat the eggs, remaining sugar, melted butter, and vanilla extract. Add the yeast mixture.
Gradually add the wet ingredients to the flour mixture, stirring until a soft dough forms.
Cover and let rise in a warm place until doubled, about 1 hour.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Roll out the dough on a floured surface and cut into desired shapes.
Fry the dough pieces in batches, turning once, until golden brown, about 3 minutes per side.
Remove from oil, drain on paper towels, and roll in sugar while still warm.
Shaping and Frying
Rolling and Cutting
Once the dough has risen, it’s time to shape and fry the malasadas. Start by lightly flouring a clean surface and rolling out the dough to a thickness of about 1/2 inch. Use a round cookie cutter or a glass to cut out circles of dough.
Frying Technique
Heat a deep pot filled with oil over medium-high heat. Once the oil reaches a temperature of 350°F, carefully drop the malasadas into the hot oil. Fry each malasada for about 2-3 minutes on each side, or until golden brown.
It’s important to not overcrowd the pot, as this can cause the temperature of the oil to drop and result in greasy malasadas. Fry the malasadas in batches, if necessary, and use a slotted spoon to remove them from the oil once they are cooked.
Oil Temperature and Safety
Maintaining the correct oil temperature is crucial for achieving perfectly crispy and golden brown malasadas. Use a thermometer to monitor the temperature of the oil and adjust the heat as needed to keep it at a constant 350°F.
It’s also important to practice safe frying techniques. Never leave the hot oil unattended and keep a lid nearby to smother any potential fires. Use caution when dropping the malasadas into the hot oil to avoid splatters and burns.
Coating and Serving
Sugar Coating Varieties
Once the malasadas are fried and cooled, it’s time to coat them in sugar. The traditional coating is granulated sugar, but there are many other options to choose from. Here are a few varieties to consider:
- Cinnamon sugar: Mix together 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. Roll the malasadas in the mixture until coated.
- Powdered sugar: Place 1 cup powdered sugar in a shallow bowl. Roll the malasadas in the sugar until coated.
- Chocolate sugar: Mix together 1/2 cup granulated sugar and 1/4 cup cocoa powder. Roll the malasadas in the mixture until coated.
- Coconut sugar: Mix together 1/2 cup granulated sugar and 1/2 cup shredded coconut. Roll the malasadas in the mixture until coated.
Serving Suggestions
Malasadas are best served warm and fresh, so it’s a good idea to coat and serve them right away. Here are a few serving suggestions to try:
- Serve with a side of tropical fruit, such as pineapple or mango, for a refreshing contrast to the rich malasadas.
- Dip the malasadas in a chocolate or caramel sauce for an extra decadent treat.
- Serve with a scoop of vanilla ice cream for a classic dessert option.
- Pair with a cup of hot coffee or tea for a cozy and comforting snack.
No matter how you choose to coat and serve your malasadas, they are sure to be a hit with friends and family alike.
Storage and Reheating
Once the Malasadas are cooled, they can be stored in an airtight container at room temperature for up to 2 days. If you want to store them for a longer period, you can freeze them for up to 1 month.
To reheat the Malasadas, you can either microwave them for 10-15 seconds or bake them in the oven at 350°F for 5-7 minutes until they are heated through. If you want to add a little extra sweetness, you can sprinkle some powdered sugar on top before reheating.
It is important to note that reheating the Malasadas may cause them to lose some of their freshness and texture, so it is recommended to consume them as soon as possible after frying.
FAQs
What are the main ingredients used in making traditional Hawaiian malasadas?
The main ingredients used in making traditional Hawaiian malasadas are flour, sugar, eggs, yeast, butter, salt, and milk. Some recipes may also include other ingredients such as vanilla extract or lemon zest for added flavor.
How can one find the best places to buy malasadas in Hawaii?
One can find the best places to buy malasadas in Hawaii by asking locals or doing some research online. Some popular spots include Leonard’s Bakery in Honolulu, Tex Drive-In in Honokaa, and Kamehameha Bakery in Honolulu.
What distinguishes malasadas from regular donuts?
Malasadas are different from regular donuts in that they are made with yeast, which gives them a lighter and fluffier texture. They are also rolled in sugar after frying, giving them a crunchy exterior.
What is the secret to keeping malasadas fresh after cooking?
The secret to keeping malasadas fresh after cooking is to store them in an airtight container at room temperature. They can also be frozen and reheated in the oven for a few minutes before serving.
Why have malasadas become a popular treat in Hawaiian culture?
Malasadas have become a popular treat in Hawaiian culture due to their Portuguese origins and the influence of Portuguese immigrants in Hawaii. They are often served at festivals and celebrations, and have become a beloved part of Hawaiian cuisine.
Can you provide a recipe for making taro-flavored malasadas?
Here is a recipe for making taro-flavored malasadas:
- 1 cup taro puree
- 2 cups flour
- 1/4 cup sugar
- 2 tsp yeast
- 1/2 tsp salt
- 1/4 cup milk
- 1/4 cup melted butter
- 2 eggs
- Oil for frying
- Sugar for coating
- In a large bowl, combine the taro puree, flour, sugar, yeast, and salt.
- In a separate bowl, whisk together the milk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for 5-10 minutes, until smooth and elastic.
- Place the dough in a greased bowl and cover with a damp towel. Let it rise in a warm place for 1-2 hours, until doubled in size.
- Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
- Form the dough into small balls and fry them in batches until golden brown, about 3-4 minutes per batch.
- Drain the malasadas on paper towels and roll them in sugar while still warm.
- Serve and enjoy!