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| Fluffy on the inside, golden on the outside. |
If you've never had a malasada, let me tell you what you're missing: A soft, pillowy doughnut, fried golden, rolled in sugar, and best eaten warm enough to burn your fingertips just a little. No hole in the middle, no glaze to wait on, and no good reason to stop at one.
The first time I had Malasadas, I didn't even know what they were. They are so delicious! I love them, and anytime I get a chance, I will grab them up and eat them.
Malasadas came over from Portugal, and Portuguese workers carried them to Hawaii in the 1800s. There they became a Fat Tuesday tradition, the day before Lent starts, when folks used up their butter, eggs, and sugar. Bakeries across the islands still draw a line out the door for them.
Now, I'll be honest with you. Frying dough at home sounds fussy, and I understand why you might skip it. But this is just a simple yeast dough, a little patience while it rises, and a pot of hot oil. If you can make a pan of cinnamon rolls, you can make these. Fry up a batch on a Saturday morning and the whole kitchen will smell like the county fair.
