Recipe of the Day - Hawaiianoid Edition
Dec. 18th, 2007 08:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundFor today's Recipe of the Day, I have two favourites from when I was growing up in Hawaii.
Malasadas (Portuguese Doughnuts)
This is a dish brought into Hawaii from the Portuguese community. And Maladada stands are just about everywhere in the islands. If you want to be a haole though, add nutmeg or cinnamon to the sugar coating.
Ingredients:
1 package yeast (1 T)
1 teaspoon sugar
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs
1 quart vegetable oil (to cook)
extra sugar
Procedure
Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft.
Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot.
Note: If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.
Portuguese Sweet Bread
Also another favourite, and one that's fairly popular on the mainland as well.
2 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
1 c. lukewarm milk (scalded, then cooled)
3/4 c. sugar
1 tsp. salt
3 eggs
1/2 c. butter, soft
5 1/2-6 c. all-purpose flour
1 egg
1 tsp. sugar
Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, the salt, 3 eggs, the butter and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.)
Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place each loaf in greased round layer pan 9 x 1 1/2 inch. Cover; let rise until double, about 1 hour. Heat oven to 350 degrees. Beat 1 egg slightly; brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown 35-45 minutes. Makes 2 loaves
Malasadas (Portuguese Doughnuts)
This is a dish brought into Hawaii from the Portuguese community. And Maladada stands are just about everywhere in the islands. If you want to be a haole though, add nutmeg or cinnamon to the sugar coating.
Ingredients:
1 package yeast (1 T)
1 teaspoon sugar
1/4 cup warm water
6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs
1 quart vegetable oil (to cook)
extra sugar
Procedure
Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft.
Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot.
Note: If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.
Portuguese Sweet Bread
Also another favourite, and one that's fairly popular on the mainland as well.
2 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
1 c. lukewarm milk (scalded, then cooled)
3/4 c. sugar
1 tsp. salt
3 eggs
1/2 c. butter, soft
5 1/2-6 c. all-purpose flour
1 egg
1 tsp. sugar
Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, the salt, 3 eggs, the butter and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.)
Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place each loaf in greased round layer pan 9 x 1 1/2 inch. Cover; let rise until double, about 1 hour. Heat oven to 350 degrees. Beat 1 egg slightly; brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown 35-45 minutes. Makes 2 loaves
