I dedicate my first recipe post to my mom, with gratitude. My earliest memory of eating fried dough was when I was about 4 years old, living in Hawaii. My mom and I would head to a small farmer’s market at Ewa (pronouced “eh-va”) Beach early on Friday mornings. While she did load up on fresh, Filipino vegetables I think we really went for the cinnamon doughnut twists. I am my mother’s daughter and I definitely inherited my sweet tooth from her. And those fresh, hot doughnuts? Oh my heaven. They were delectable then and still bring me nostalgic joy today.
In honor of my childhood weekends on the sunny island of Oahu, I decided to make a fried dough recipe with a Hawaiian spin.
Here are the players. Well, except the vanilla. The recipe didn’t call for it, but it snuck into the picture anyway. Honestly, I don’t think it would do any harm to add a little bit in. I shall try that next time.
So, these aren’t the doughnuts I first remember eating with my mom all these years ago. While perusing the amazingly delicious Doughnuts cookbook by Lara Ferroni, I came across Malasadas – a “yeast doughnut that originated in Portugal and became popular in Hawaii.” Inspired, I decided to give this recipe a whirl. I made a few changes, though.
I decided to make twists as apposed to the squares in the original recipe. This wasn’t easy and the end result didn’t look too much like twists, so when I make this again I’m stickin’ to the squares. Even though they were misshapen, they were scrumptious! They kind of reminded me of those sweet King’s Hawaiian rolls, which I just love.
Try it out! Here’s the recipe:
Malasada Twists with Pineapple Drizzle
recipe adapted from Doughnuts
2 tbsp. lukewarm water
1 tbsp. (11 grams) yeast
1/2 cup superfine sugar, divided
3 large eggs
2 tbsp. vegetable shortening
1/2 cup whole milk
1/2 cup half-and-half
1/4 tsp. salt
3 to 4 cups bread flour
vegetable oil for frying
1. Place the water in a small bowl and sprinkle with the yeast and 1 teaspoon of the sugar. Stir and set aside until foamy, about 5 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until thick. add the yeast mixture, shortening, remaining sugar, milk, half-and-half, and salt. Mix until just combined.
3. Switch to the dough hook attachment and add the flour 1/2 cup at a time, until the mixture forms a soft dough that pulls away from the edges of the bowl. The dough will be moist, but not too sticky.
4. Cover the dough with plastic wrap and let it rise in a warm spot until it doubles in volume, about 1 hour. Flip the dough over, cover, and let rise another hour until is doubles again.
5. Heat a heavy-bottomed pot with at least 2 inches of oil until a deep-fat thermometer reads 350?F.
6. On a lightly floured surface, roll the dough to 1/2-inch thick, then with a pizza cutter or knife cut it into 1/2-inch strips. Take two strips and twist them together. Cut twists in half for a more manageable size.
7. With a metal spatula, carefully place in the oil. Fry until golden, 1 to 2 minutes on each side. Remove from the oil with a slotted spoon. Drain briefly on a paper towel. Drizzle with pineapple glaze (recipe follows). Serve immediately.
recipe adapted from Doughnuts
1-1/2 cups confectioner’s sugar, sifted to remove any lumps
3 to 4 tbsp. pineapple juice
2 tbsp. chopped dried pineapple (optional)
1. Place the sugar in a medium bowl and slowly stir in the pineapple juice, a little at a time, to make a smooth pourable glaze.
2. Add in chopped dried pineapple and stir to incorporate.
3. Drizzle over the freshly fried doughnuts.
And here’s how mine turned out…
This one’s for you, mom!