Hawaiian Malasadas

Portuguese Recipe from Hilo circa 1965.

2 Lb Flour

1 C Sugar

1 tsp Salt

¼ Lb Butter

1 C Cream (Warm)

1 C Water (Warm)

12 Eggs, slightly beaten

1 Pkg dry yeast

Combine all dry ingredients

Add butter, egg, yeast (mix yeast with ¼ C warm water and 1 Tbsp sugar to activate), and milk. Mix well, cover and allow to rise until double on bulk. Make small balls, about golf ball size, deep fry in hot fat, (lard, 400 deg) for a few min. on each side or until golden brown. Sprinkle with C&H sugar until well coated.

Now you have genuine Hawaiian Malasadas, Enjoy.