Malasadas were introduced in the mid-late 1800s when immigrants moved from the island of São Miguel to Hawaii to work on the sugar cane plantations. This group of people brought with them many of their traditional culture and cuisine. Today, malasadas are very popular in the state of Hawaii and are prepared using the same key ingredients according to traditions. Many bakeries and food trucks in Hawaii now specialize in making this Portuguese pastry.
Malasadas are a Portuguese original. Put merely, malasadas are round deep-fried yeast dough that holds a light and airy texture. Unlike doughnuts found in the United States, malasadas do not have a hole in the middle, nor does it maintain a firm and crumbly texture. After deep-frying, malasadas are coated in granulated sugar. This enhances the flavor of the dough and adds texture to the outer surface. When preparing the dough, there are five key ingredients: Milk, Butter, Eggs, Yeast, and Flour.
The flour used in malasadas plays an important role that affects the final texture of the pastry. A hard wheat flour, such as bread flour, with a higher protein content, benefits the dough's outcome. The higher protein content creates more elasticity, allowing the dough to trap more air pockets, resulting in a lighter texture. After dividing and pre-shaping, the units are to rest to relax the gluten strands that allow the dough to rise and double in volume. All-purpose flour is better for cake doughnuts, which don't need the same gluten development and are prone to getting a bit tough with bread flour.
Milk and butter are both used to enhance the flavor of this pastry. The sugar found in milk allows the outer surface to develop a golden brown color when frying. Eggs and yeast are used as leavening agents, so the dough will rise when resting and frying. While the dough is being fried, it is essential to maintain the oil's temperature using a deep-fry or candy thermometer, holding the temperature between 350-375°F. Many formulas use vegetable oil to deep fry the pastry dough, which should be avoided. Just like when frying doughnuts, using a neutral flavor oil is best, so it does not alter the taste of the pastry.
Most commonly, malasadas are coated with granulated sugar, although that's not the only option. In Hawaii, you'll find other variety of flavored coatings, exceeding the taste of the pastry. One example is coating the malasada with cinnamon sugar. Another popular flavor that is not common in other parts of the world: li hing mui powder and sugar. Li hing mui powder is made from ground plum skin that has been previously pickled in a combination mixture of licorice, red food coloring, sugar, and salt. The flavor of it can be described as a combination of sweet, sour, and salty. Malasadas may be filled with Bavarian or pastry cream.
Malasadas are a Portuguese original. Put merely, malasadas are round deep-fried yeast dough that holds a light and airy texture. Unlike doughnuts found in the United States, malasadas do not have a hole in the middle, nor does it maintain a firm and crumbly texture. After deep-frying, malasadas are coated in granulated sugar. This enhances the flavor of the dough and adds texture to the outer surface. When preparing the dough, there are five key ingredients: Milk, Butter, Eggs, Yeast, and Flour.
The flour used in malasadas plays an important role that affects the final texture of the pastry. A hard wheat flour, such as bread flour, with a higher protein content, benefits the dough's outcome. The higher protein content creates more elasticity, allowing the dough to trap more air pockets, resulting in a lighter texture. After dividing and pre-shaping, the units are to rest to relax the gluten strands that allow the dough to rise and double in volume. All-purpose flour is better for cake doughnuts, which don't need the same gluten development and are prone to getting a bit tough with bread flour.
Milk and butter are both used to enhance the flavor of this pastry. The sugar found in milk allows the outer surface to develop a golden brown color when frying. Eggs and yeast are used as leavening agents, so the dough will rise when resting and frying. While the dough is being fried, it is essential to maintain the oil's temperature using a deep-fry or candy thermometer, holding the temperature between 350-375°F. Many formulas use vegetable oil to deep fry the pastry dough, which should be avoided. Just like when frying doughnuts, using a neutral flavor oil is best, so it does not alter the taste of the pastry.
Most commonly, malasadas are coated with granulated sugar, although that's not the only option. In Hawaii, you'll find other variety of flavored coatings, exceeding the taste of the pastry. One example is coating the malasada with cinnamon sugar. Another popular flavor that is not common in other parts of the world: li hing mui powder and sugar. Li hing mui powder is made from ground plum skin that has been previously pickled in a combination mixture of licorice, red food coloring, sugar, and salt. The flavor of it can be described as a combination of sweet, sour, and salty. Malasadas may be filled with Bavarian or pastry cream.
The image above are malasadas I prepared, using three different flavored coatings. The plate on the top holds malasadas that had been coated in just granulated sugar. The plate on the bottom left hold malasadas that had been coated in cinnamon sugar, the plate on the bottom right hold malasadas that were coated in li hing mui powder and sugar.
