MALASADAS
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 way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the maladsadas. (This recipe was submitted by N.E. Ah You to a website called Local Kine Recipes. It is the malasada served at the annual Punahou High School Carnival) Site gives no cook/prep times or how much this makes...so all given are estimates.
Provided by marisk
Categories Yeast Breads
Time 3h30m
Yield 2-3 dozen
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 6031.4, Fat 487.4, SaturatedFat 82.1, Cholesterol 732, Sodium 1101.8, Carbohydrate 354.4, Fiber 11.4, Sugar 54.2, Protein 68.7
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Donna Desjarlais
[email protected]These malasadas were just okay. The dough was a bit too dense and the glaze was a bit too sweet. I probably won't make these again.
Mr Rasel Ahmed
[email protected]I'm not a huge fan of malasadas, but these were actually pretty good. The dough was light and fluffy, and the glaze was the perfect amount of sweetness.
Poisal Khan faysal
[email protected]These malasadas were a bit too oily for my taste, but they were still good. The dough was light and fluffy, and the glaze was nice and sweet.
Innocent God light
[email protected]I found this recipe to be a bit confusing, and the malasadas didn't turn out as well as I had hoped. They were a bit too dense and the glaze was too thick.
Bashu Devroy
[email protected]These malasadas were a bit too sweet for my taste, but they were still very good. The dough was light and fluffy, and the glaze was nice and thick.
Osaretin Happy
[email protected]I've never had malasadas before, but these were amazing! They were so soft and fluffy, and the glaze was the perfect amount of sweetness. I will definitely be making these again soon.
Deimos Rosevear
[email protected]These malasadas were so good! I loved the light and fluffy texture, and the glaze was the perfect finishing touch. I will definitely be making these again.
Rana Rizwan
[email protected]These malasadas were amazing! The dough was so soft and fluffy, and the glaze was the perfect amount of sweetness. I will definitely be making these again soon.
KZ ALMZZ
[email protected]I made these malasadas for my family and they were a huge success! They were so delicious and everyone went back for seconds.
Bekubukhosi Zungu
[email protected]These malasadas were a hit at my party! Everyone loved them. They were so soft and fluffy, and the glaze was the perfect finishing touch.
Tonya Chambers
[email protected]I've tried many malasada recipes, but this one is by far the best. The dough was so easy to work with and the malasadas were cooked to perfection. They were so light and airy, I could have eaten a dozen of them!
Niaz Joyia
[email protected]These malasadas were so easy to make and turned out perfectly! They were light and fluffy, with a delicious glaze. I will definitely be making these again.