Title: Hawaiian Doughnut Drops (Malasadas)
Categories: Bread Hawaii
Yield: 1 Servings

1	tb	Dry yeast
1	ts	Sugar
1/4	c	Warm water
6	c	Flour
1/2	c	Sugar
1/2	ts	Salt
1/4	c	Melted butter or margarine
1	c	Water
1	c	Evaporated milk
6		Eggs
1	qt	Vegetable oil (to cook)
		Extra sugar

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 (read haole) way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the malasadas. [M's note: haole is a somewhat unkind term used by the Hawaiians to describe anyone who doesn't have the luxury of a bit of yellow ancestry]

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. [M's note: don't turn the heat down, they'll get greasy; instead, make them smaller. If you must make big ones, fry them once at 340 or so and then drain them. Then fry again briefly at 375.]

MALASADAS (A PUNAHOU RECIPE) [like zeppole] alt.culture.hawaii Submitted by: Nan Ellen Ah You Organization: BYU

Shared by Michael Loo From: Dorothy Flatman Date: 27 Sep 97 National Cooking Echo Ä

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