re: Melanie Wong
I've had them at Tita's, and I found them a touch mushy in the center, not raw probably, but texturally slightly unplesant. My dining companions, however, loved them, and all of them are more doughnut-savvy than I.
Something I really liked I had at Bob's Hawaiian Style
Okazu-ya in Gardena - *poi* dango. It was the most soulful doughnut I've ever had, but it was only there one visit of many, brought around as a freebie while we waited. Mmmmmmm. Had anything like that up here?
For more Hawaii recipes, try: www.alohaworld.com
Leonard's Bakery Malasadas
1 pkg. active dry yeast
1 Tbsp. sugar
1/3 C warm water
8 C flour
1/2 C sugar
1 Tsp salt
2 C milk, scalded
1/2 C butter, melted
8 eggs, beaten
oil for frying
Dissolve yeast and the 1 tablespoon sugar in water. In a large mixing bowl,
combine flour, sugar and salt and make a well in the center. Add milk,
butter, eggs, and yeast mixture. Beat thoroughly to form a soft, smooth
dough. Cover and let rise until doubled. Heat deep fat to 350 degrees. Spoon teaspoons of dough into oil and fry until browned. Drain on absorbent paper, then shake in a bag with sugar.
933 Kapahulu Ave.
Honolulu, HI 96816
Thanks for the recipe. After previous discussions, I decided to make malassadas, as they are unavailable here in the hinterlands. Recipes are also unavailable: the only one I could find on the Internet was in Portuguese, which I translated with greatest difficulty. (The Portuguese don't seem to have that evangelical pride of cuisine that many other cultures do...) Although I managed to pin down the ingredients list, the instructions were full of things like "add liquid until the dough is the right consistency" and had a long list of variations. There was brandy and orange juice in the dough, but no butter or oil. They fried up totally greaseless, and were very popular, although afterwards I was unable to figure if they even resembled anything anyone who knows malassadas would call one.
I did a google search on "malasada" (0ne s) and turned up several recipes. Below is also a link to the Provincetown portuguese cookbook. No malasadas, but lots of other recipes cooked by the local Portuguese. Note the influence of New England cooking as well.
BTW I have the Mary Alice Cook book mentioned in the introduction and can recommend it, if it is still in print. It is a paperback and not expensive.