A malasada (or malassada) is a Portuguese confection. They were first made by inhabitants of São Miguel Island, part of the Azores. Malasadas are made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. A popular variation is where they are hand dropped into the oil and people have to guess what they look like. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. Traditionally the reason for making malasadas has been to use up all the lard and sugar in the house, luxuries forbidden from consumption during Lent. Malasadas are eaten especially on Mardi Gras – the day before Ash Wednesday.

http://en.wikipedia.org/wiki/Malasada

Malasadas

Recipe courtesy Emeril Lagasse

Ingredients

• Oil for deep frying
• 1 (1/4-ounce) package active dry yeast
• 3/4 cup plus 1 teaspoon sugar
• 1/4 cup warm water (110 degrees F)
• 6 eggs
• 6 cups flour
• 1/4 cup melted butter
• 1/4 teaspoon salt
• 1 1/2 cups whole milk
• 1/2 cup half and half
• Sugar to roll the Malasadas

Directions
In a large deep pot or fryer heat the oil to 350 degrees F.

In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours.

Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1 inch squares. Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm.

http://www.foodnetwork.com/recipes/emeril-lagasse/malasadas-recipe/index.html

Malasada History – (If you really want to know)

Malassadas (two s’s) originated on the island of São Miguel which was a Portuguese colony. Apparently, Azorians on the other eight islands called them filhós.

Beginning in 1878 and continuing on for a decade, Hawaii solicited immigrant workers from Portugal. They brought the desire (and the recipes) for malassadas with them.

Many Portuguese families had their own recipes and malassadas were made in their homes whenever they had the craving, but especially on Strove Tuesday when the consumption of something truly indulgent is okay. In 1952, Frank Leonard Rego founded Leonard’s Bakery in Hawaii. It was the first commercial offering of malassadas. No one knows when malassadas began to be spelled with one “s” instead of two, but the photo of the sign outside Leonard’s Bakery at left offers a hint.

Since then, malassadas have become an Island standard. Many have strong opinions about who offers the best ones. It’s also big business. For example, in 1996 at the annual two-day Punahou Carnival, an estimated 320,000 where sold requiring the efforts of 480 workers over the course of 10 shifts. On July 19, 2003, over 4,400 OSO-ONO malassadas were sold by the Hukilau at the 8-hour Sounds of Hawaii event in the San Francisco Bay Area.

To find out more about the history of the malasada and other fried dough desserts, click here