I'm A Malasada Junkie
May 28th 2007 06:35
I absolutely fell in love and was instantly hooked to Malasadas on my last trip to Hawaii. The Hawaiian version of the doughnut was a great snack at anytime of the day, especially after a day of fun on the beach! If you ever do make a trip to Hawaii, you'd absolutely HAVE to try them or you'll be missing out big time.
Every nationality or culture has its own name and slightly unique recipe for flavored fried dough. In the United States, they're called the doughnut. French scoff up their beignets with coffee. Canadians enjoy beaver tails. Mexico calls fried dough churros, and the Italians relish their zepoles. If your travels take you to Honolulu and your cholesterol level is not super-elevated, don’t miss the Hawaiian version of fried dough called the malasada. Served steaming hot directly from the Fryolator, these golden puffs of moist rich fried dough are drenched with delightful cinnamon sugar. Unlike some versions of fried dough that often weigh as much as a billiard ball, Hawaiian malassadas are light and airy producing the unfounded impression that they are non-caloric. You must order at least three per person because no one can resist the addictive power of these delicacies!
Beginning in 1878 and continuing on for a decade, Hawaii solicited immigrant workers from Portugal to help develop the islands. They brought the desire (and the recipes) for malasadas with them. Malasadas has eversince earned its culinary spot in Hawaii.
Malasadas are made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. All of which, are as yummy!
Supposedly, the best malasadas you can find on Hawaii is from the local bakery in Honolulu called "Leonard's Bakery".
I haven't personally tried them myself but Google malasadas and this guy's bakery name pops up almost everywhere, with raving reviews from people who have tried them and keep coming back for more! I know I'll be looking out for his bakery the next time I do a 23 hour flight to Hawaii!
Every nationality or culture has its own name and slightly unique recipe for flavored fried dough. In the United States, they're called the doughnut. French scoff up their beignets with coffee. Canadians enjoy beaver tails. Mexico calls fried dough churros, and the Italians relish their zepoles. If your travels take you to Honolulu and your cholesterol level is not super-elevated, don’t miss the Hawaiian version of fried dough called the malasada. Served steaming hot directly from the Fryolator, these golden puffs of moist rich fried dough are drenched with delightful cinnamon sugar. Unlike some versions of fried dough that often weigh as much as a billiard ball, Hawaiian malassadas are light and airy producing the unfounded impression that they are non-caloric. You must order at least three per person because no one can resist the addictive power of these delicacies!
Beginning in 1878 and continuing on for a decade, Hawaii solicited immigrant workers from Portugal to help develop the islands. They brought the desire (and the recipes) for malasadas with them. Malasadas has eversince earned its culinary spot in Hawaii.
Malasadas are made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. All of which, are as yummy!
I haven't personally tried them myself but Google malasadas and this guy's bakery name pops up almost everywhere, with raving reviews from people who have tried them and keep coming back for more! I know I'll be looking out for his bakery the next time I do a 23 hour flight to Hawaii!
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