Malasadas - Hawaiian Doughnuts

Today am taking you all to Hawaii, one of my favourite place where i seriously want to go atleast once in my life. Since i love this place i couldnt stop myself to try their pillowy puffy doughnuts as am running my third week of blogging marathon with Doughnuts as theme. Actually Malasadas are famous Portuguese donuts carried by the Portuguese immigrants from Acores Island during the 19th century. Immigrants who worked in sugar mils carried their rich cuisine especially their famous confections, the Pao doce and the Malasadas. Malasadas.these doughnuts are made by the portuguese immigrants during Mardi Gras (the fat tuesday), the day before the Ash wednesday which is the last day of Carnival of Madeira. The reason behind of makng Malasadas was to finish up the lard and sugar in the house. This tradition was taken to Hawaii, where the Shrove tuesday is celebrated as Malasada day.

As per wikipedia, even in  United States, malasadas are cooked in many Portuguese or Portuguese descendant homes on Fat Tuesday. It is a tradition where the older children take the warm doughnuts and roll them in the sugar while the eldest woman,mother or grandmother cooks them. Many people prefer to eat them hot. They can be reheated in the microwave, but then they will have absorbed the sugar, providing a slightly different flavor and texture. However, it can also be frozen without the sugar..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

4cups Bread flour

1tbsp Active dry yeast

2tbsp Sugar

3nos Eggs

2tbsp Unsalted butter, melted

1/2cup Milk

1/2cup Cream

1/4tsp Salt

pinch of nutmeg

oil, for frying

Sugar (for coating)

Mix the yeast, sugar, salt in warm milk,keep aside until the yeast turns foamy.

Take the flour,melted butter,eggs,cream,salt, nutmeg in a large bowl, add the yeast and knead everything as a dough.

Let the dough rise in a warm place for an hour.

Take dough and flatten out (about 1/2 inch high) on a clean, dry surface dusted with flour.

Cover with clean cloth and let it rise again for about 15 minutes.

Heat the oil for deepfrying, cut the dough as squares, drop them in hot oil and fry until golden brown on each side.

Roll the malasadas in the sugar and serve hot.

You can also fill them with custard and fruit jams.

4verres Farine de blé

1c à soupe de levure sèche

2c à soupe de sucre

3 oeufs

2c à soupe de beurre non salé , fondu

1/2verre lait

1/2verre Créme

1/4c à café Sel

pincée de Poudre de muscade

l'huile , pour la friture

Sucre

Mélanger la levure , le sucre , le sel dans du lait chaud , garder de côté jusqu'à ce que la levure s’écume.

Prenez la farine , le beurre fondu , les oeufs , la crème , le sel , la muscade dans un grand bol , ajouter la levure et pétrir le tout jusqu’à qu'une pâte se forme.

Laisser lever la pâte dans un endroit chaud pendant une heure .

Prenez la pâte et aplatir ( environ 1/2 cm d’épaisseur) sur une surface propre et sèche saupoudré de farine.

Recouvrez d'un linge propre et laisser lever à nouveau pendant environ 15 minutes .

Chauffez l'huile pour frire , couper la pâte en carrés,déposez-les dans l'huile chaude et faire dorer de chaque côté .

Rouler les malasadas dans le sucre et servir chaud .