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Receta Malasadas
by Global Cookbook

Malasadas
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Ingredientes

  • 1 quart lowfat milk
  • 1 c. shortening
  • 1 c. sugar
  • 1 c. mashed potatoes
  • 4 Tbsp. dry yeast
  • 1 c. potato water
  • 1 tsp baking soda
  • 1 tsp baking pwdr
  • 1 Tbsp. vanilla
  • 5 x Large eggs
  • 12 c. all-purpose flour
  • 1 Tbsp. salt

Direcciones

  1. This dish arrived in Hawaii with the Portuguese settlers and has evolved over the years. A visit to the Fair isn't complete without enjoying warm malasadas.
  2. Makes a lot, depends on the size of dough you "pull".
  3. Beat Large eggs and set aside.
  4. Bring lowfat milk, shortening and sugar to boil, then cold to room temperature.
  5. Dissolve yeast in potato water (left over from boiling the potatoes) and make sure the water is not over 105 F.
  6. Mix yeast mix into lowfat milk mix, add in potatoes, soda, baking pwdr and vanilla. Let rise till foamy (about 30 min)
  7. Add in Large eggs, salt and then add in flour 1 c. at a time till all is mixed into the liquid.
  8. Put mix into a bowl which has been lightly oiled, cover with plastic wrap and let rise till double, (about 1 hour).
  9. Punch down, let rise again about 30 min.
  10. Cut and form into balls about the size of golf balls.
  11. Let rise till doubled.
  12. Fry in deep fat at 360 F.
  13. When cooked through, toss in bowl of granulated sugar.
  14. Note: These snacks don't hold well but they taste great and have a hint of potato taste that is unique and gives it which "old fashion" taste.