World Cuisine Wednesday – One Day Early

By 1800FlyEurope in Destination Highlights, World Cuisine Wednesdays | on March 8th, 2011

As you probably noticed, a few weeks ago I posted Wednesday’s blog a day late because inclement weather prevented my daily commute. This week, I am posting a day early due to the fact that today is Fat Tuesday and today’s recipe is an old¬† Mardi Gras treat from Portugal called Malasada.

Malasada is a wonderful little confection, similar in appearance to what we know as doughnut holes. They can be prepared several different ways, with cream or jelly filling.

It is said that the origin comes from long ago inhabitants of Madeira Island who were trying to use up all the lard and sugar in the house prior to Lent.  (Lard and sugar were considered to be luxuries, forbidden from consumption during this sacred time.)

Then, in 1878, laborers from the island (most of whom were devout Catholics) moved to Hawaii, working in the plantations.  Right before Lent, they would make large quantities of Malasadas and serve them on Fat Tuesday (Mardi Gras) sharing with other workers on the plantations.

The traditional way does not call for filling, so that is the way we will do it today.

Portuguese Malasada

  • 1 tsp sugar
  • ¬Ω tsp salt
  • ¬º tsp freshly ground nutmeg
  • ¬Ω c sugar
  • 6 c flour
  • 1 package active dry yeast
  • ¬º c¬† warm water
  • 1 c evaporated milk
  • 1 c water
  • 6 eggs
  • 1 qt cooking oil
  • ¬º c melted butter
  • Sugar for dredging
  • Brown paper bag

In a small bowl, dissolve yeast into the ¼ cup warm water.

In a large mixing bowl, mix together flour and sugar. Form a “well” in the center.

Fill a brown paper back (sandwich bag or slightly larger) with a cup or two of sugar.

Add in yeast mixture, butter, eggs, evaporated milk, nutmeg, water and salt. Beat until a soft dough is formed. Cover and allow to rise for approximately 40 minutes.

Preheat oil to 375°.  Drop in dough by the teaspoonful, careful not to overcrowd the fryer.  Allow dough ball to cook for a few minutes until browned.

Drain on a paper towel and then drop into paper bag.  Shake well and serve hot. Enjoy!


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Written by 1800FlyEurope

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