Leonards Bakery Hawaii Malasadas Recipes

MALASADAS

Malasadas image

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

Ingredients

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

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

HAWAII MALASADAS RECIPE - (4.4/5)

Hawaii Malasadas Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 9

Ingredients

1 tablespoon active dry yeast
1 1/2 cups sugar
3 eggs
2 tablespoons unsalted butter, melted
1/2 cup milk
1/2 cup half and half
1/4 tablespoon kosher salt
4 cups bread flour, sifted
Canola oil, for frying

Steps:

Combine yeast, 1 tablespoon sugar, and 2 tablespoons water heated to 115° in a bowl; let sit until foamy, about 10 minutes. Set aside. Beat eggs in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, ½ cup sugar, butter, milk, half and half, and salt; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours. On a lightly floured surface, roll dough into a 12″ square about ½″ thick. Using a knife, cut dough into 3″ squares; gather and reuse scraps. Place on greased parchment paper-lined baking sheets, at least 3″ apart; cover loosely with plastic wrap and set aside in a warm place until doubled in size, about 1 hour. Place remaining sugar in a large bowl; set aside. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using scissors, cut the donuts out of the parchment paper, leaving about 1″ of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet with a wire rack; let cool completely, then toss with sugar.

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