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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
- 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.
- Makes a lot, depends on the size of dough you "pull".
- 1. Beat Large eggs and set aside.
- 2. Bring lowfat milk, shortening and sugar to boil, then cold to room temperature.
- 3. Dissolve yeast in potato water (left over from boiling the potatoes) and make sure the water is not over 105 F.
- 4. Mix yeast mix into lowfat milk mix, add in potatoes, soda, baking pwdr and vanilla. Let rise till foamy (about 30 min)
- 5. Add in Large eggs, salt and then add in flour 1 c. at a time till all is mixed into the liquid.
- 6. Put mix into a bowl which has been lightly oiled, cover with plastic wrap and let rise till double, (about 1 hour).
- 7. Punch down, let rise again about 30 min.
- 8. Cut and form into balls about the size of golf balls.
- 9. Let rise till doubled.
- 10. Fry in deep fat at 360 F.
- 11. When cooked through, toss in bowl of granulated sugar.
- 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.
