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Name: Traditional Malasadas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Salt; 1 qt Salad oil; 1/4 c Each sugar and melted butter; 2 c All-purpose flour, unsifted; 1 pk Active dry yeast; 2 Eggs; 1/3 c Sugar; 1/4 c Warm water (about 110; 1/8 ts Lemon extract; 1/4 c Cream

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INGREDIENTS

1/2 ts Salt
1 qt Salad oil
1/4 c Each sugar and melted butter
2 c All-purpose flour, unsifted
1 pk Active dry yeast
2 Eggs
1/3 c Sugar
1/4 c Warm water (about 110
1/8 ts Lemon extract
1/4 c Cream

Servings

INSTRUCTIONS

These two recipes are from the Honolulu Advertiser, sometime around 1979. They were a Sunday morning treat, still warm from the bakery. In the bowl of an electric mixer, soften yeast in water for 5 minutes. Stir in sugar, butter, salt, lemon extract, 1 cup flour, eggs and cream. Beat on medium speed for 2 minutes. Then with a heavy duty mixer or spoon, stir in about 1 cup of the remaining flour until smooth. Dough will be soft and sticky. Cover and put in a warm place to rise until almost doubled in size, about 45 minutes. Beat down dough to expel air, turn out onto a well-floured board and form into a loaf. Cut dough in pieces. Shape each into a ball and then stretch it into an irregular circle about 5 inches in diameter. Place doughnuts on lightly greased cookie sheets, cover with clear plastic wrap and let rise in a warm place until almost doubled, about 20 minutes. In a deep frying pan or a 5 quart kettle, heat 1 1/2 to 2 inches of salad oil to about 350 degrees. Add doughnuts, a few at a time, and fry, turning, until they are golden brown. Drain on paper towels. Generously coat warm doughnuts with sugar. This recipe makes 8. Posted to FOODWINE Digest 20 November 96 Date: Wed, 20 Nov 1996 23:01:21 -0500 From: Laurie Thompson

NOTES

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Traditional Malasadas

1/2 ts Salt
1 qt Salad oil
1/4 c Each sugar and melted butter
2 c All-purpose flour, unsifted
1 pk Active dry yeast
2 Eggs
1/3 c Sugar
1/4 c Warm water (about 110
1/8 ts Lemon extract
1/4 c Cream

These two recipes are from the Honolulu Advertiser, sometime around 1979.  They were a Sunday morning treat, still warm from the bakery.    In the bowl of an electric mixer, soften yeast in water for 5 minutes. Stir  in sugar, butter, salt, lemon extract, 1 cup flour, eggs and cream. Beat on  medium speed for 2 minutes. Then with a heavy duty mixer or spoon, stir in  about 1 cup of the remaining flour until smooth.    Dough will be soft and sticky.  Cover and put in a warm place to rise until  almost doubled in size, about 45 minutes.    Beat down dough to expel air, turn out onto a well-floured board and form  into a loaf.  Cut dough in pieces.  Shape each into a ball and then stretch  it into an irregular circle about 5 inches in diameter.    Place doughnuts on lightly greased cookie sheets, cover with clear plastic  wrap and let rise in a warm place until almost doubled, about 20 minutes.    In a deep frying pan or a 5 quart kettle, heat 1 1/2 to 2 inches of salad  oil to about 350 degrees.  Add doughnuts, a few at a time, and fry,  turning, until they are golden brown.    Drain on paper towels.  Generously coat warm doughnuts with sugar. This  recipe makes 8.    Posted to FOODWINE Digest 20 November 96    Date:    Wed, 20 Nov 1996 23:01:21 -0500    From:    Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>

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Nutrition

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Serving Size: 1 Serving (1059g)
Recipe Makes: 1 Servings

Calories: 4286
Calories from Fat: 3265 (76%)

Amt Per Serving		% DV

	Total Fat 362.8g	484 %
	Saturated Fat 47.3g	237 %
	Monounsaturated Fat 67.3g
	Polyunsanturated Fat 224.6g
Cholesterol 2196.5mg		676 %
Sodium 727.5mg		25 %
Potassium 897.1mg		24 %
Total Carbohydrate 208.2g		61 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 205.9g
Protein 67.1g		96 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4286

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