Had these in Hawaii the first time I ever had them. They make them smaller and throw them in a bag of sugar and sell them to you. Made them many times. They are so good, you can’t help but eat them as they come out of the fryer, be careful, they are hot!!
If you’re on Oahu, and would like to try these: look for a red and white food truck from Leonard’s Bakery. You can always stop by their bakery locations - as well.
I am Portuguese myself, and live in a city with a very large Portuguese population in Massachusetts. Our malasadas are large, circular, and flat(ish) with large air pockets/bubbles.
I came here to say this too! I'm a portuguese massachusetts resident and I prefer the original portuguese version, which is flatter and more pillow-y. 🤤
I've done international culinary travel my entire adult life and ATK/Cook's Country never ceases to amaze when they present a new food/recipe I've not heard of before. Thank you for always inspiring me. Of note, has your test kitchen(s) tried Bedfordshire Clangers? They were the original Hot Pocket... with dessert!
Fluffy is important, I've been in Hawaii over 30 years and have had good and bad. The best are defiantly fluffy, no matter what the filling, but they also have that egg taste too.
Our (Portuguese American) family prefer larger, more circular malasadas. This allows for less of the fried surface area and an airier, but chewier inside. Ours is also moister/eggier than this version looks to be.
As much as I enjoy watching Bridget & Julia, I like watching everybody- especially Kristie, Ashley, Erin, Lawman, & Becky. Lan used to be so monotone, but she's brightened up a bit
@@Jon-sy3tx Learning how to project what you want to a camera takes practice. Erin had a similar learning curve. Both Lan and Erin are charming and a pleasure to watch now.
Oh yes, indeed. Come to New Bedford for the Feast of the Blessed Sacrament, the largest Portuguese feast in the world. You'll have not only malassadas, but loads of other awesome Portuguese foods. And Madeira wine, shipped by special license direct from the Island just for this huge event
This seems almost the same as dutch "oliebollen" (oilcakes) we usually add rehydrated raisins, currants and small pieces of apple. We eat them on new year's Eve mostly.
First, thank you for all your information… when you refer to table salt are you talking about the iodized stuff or can I use Kosher salt? (Hope you see this)….
My dough was more like a batter, so I added an extra 1/4 cup of King Arthurs bread flour, for a total of 2 1/2 cups. I thought that was good, but when it was time to fry, I couldn't really pick them up without a spatula. I'm thinking my total flour should have been 2 3/4 or maybe 3 cups.
I have to try this, but I wonder why ATK does not use more precise grams in measurements rather than cups, etc. For years they have talked about how imprecise using measure cups and spoons can be.
@@sandrah7512 this is not what I was referring to. Generally speaking, you don't want yeast to come into contact with salt before wet ingredients are added, because salt inhibits yeast activation.
If I have the patience which I don’t I would love to make them, but that is I am lacking, so I can’t see myself making them. It a wonderful recipe but not for me.
Look at youuuuu. But you are forgetting the Portuguese are big in Portugal so what's your point? Wait, let's not forget Southeast Asia. We don't want to be lazy.
I've never heard of malasadas. But unless you are rich and can afford to throw away flour etc. you proof the yeast first in warm water with sugar, or you might end up with nothing. Just a little advice here from a peasant.
I'm an experienced baker, usually don't follow recipes, and I don't own a scale. Baking is not the science it's made out to be. Using scales or cups is a personal choice. I have never felt the need to use a scale. My mother didn't have a scale and made the best breads and more without one.
Had these in Hawaii the first time I ever had them. They make them smaller and throw them in a bag of sugar and sell them to you. Made them many times. They are so good, you can’t help but eat them as they come out of the fryer, be careful, they are hot!!
If you’re on Oahu, and would like to try these: look for a red and white food truck from Leonard’s Bakery. You can always stop by their bakery locations - as well.
I stood in line many times at Leonard's in Kapionani. It's very popular with tourists from Asia as well. Great memories.
We had them at a strip mall on the sidewalk. I don’t know if it was Leonard’s
@@claudiaanderson5255If that strip mall was at the foot of Hanauma Bay in Hawaii Kai, then yes, that's it!
Leonard's Malasadas in Hawaii are the best ever.
I am Portuguese myself, and live in a city with a very large Portuguese population in Massachusetts. Our malasadas are large, circular, and flat(ish) with large air pockets/bubbles.
Same here. I much prefer our version. 😉
I too am Portuguese, malasadas for us are always round, circular and more flat are our filhos.
I came here to say this too! I'm a portuguese massachusetts resident and I prefer the original portuguese version, which is flatter and more pillow-y. 🤤
Could you post a link to a preferred recipe?
Flatter AND more pillowy? Sounds like a contradiction.@@ashleyfarias449
I've done international culinary travel my entire adult life and ATK/Cook's Country never ceases to amaze when they present a new food/recipe I've not heard of before. Thank you for always inspiring me.
Of note, has your test kitchen(s) tried Bedfordshire Clangers? They were the original Hot Pocket... with dessert!
Fluffy is important, I've been in Hawaii over 30 years and have had good and bad. The best are defiantly fluffy, no matter what the filling, but they also have that egg taste too.
Oh how I wish I’d seen this 1 yr ago. My husband loved these.
Our (Portuguese American) family prefer larger, more circular malasadas. This allows for less of the fried surface area and an airier, but chewier inside. Ours is also moister/eggier than this version looks to be.
You make food fun! The day I will not eat or be interested in food is the day I die. I appreciate how much your channel has taught me.
I love watching Kristie. Bridget and Julia, goes without saying. And Kristie has such a generous manner, she's me 2nd Gen favorite.
As much as I enjoy watching Bridget & Julia, I like watching everybody- especially Kristie, Ashley, Erin, Lawman, & Becky. Lan used to be so monotone, but she's brightened up a bit
@@Jon-sy3tx Learning how to project what you want to a camera takes practice. Erin had a similar learning curve. Both Lan and Erin are charming and a pleasure to watch now.
Just spent two weeks on Oahu and had the pleasure of trying the local malasadas. Delicious! Got some from the Stadium swap meet.
Here in Calif the Portuguese are mainly from the Azores, filhos are served at the Portuguese Celebrations around the state.
Fried dough rolled in sugar? Well YEAH!! ❤
talk about healthy lol
Lol
Time to head to Oahu and go to Leonards! But I do prefer the malasadas with the custard filling. They are so very delicious.
Great memories of stopping at Tex drive-in for malasadas on the way to Waipio Valley, Big Island
Come to New Bedford or Fall River Massachusetts we have the best Malasadas!
Oh yes, indeed. Come to New Bedford for the Feast of the Blessed Sacrament, the largest Portuguese feast in the world. You'll have not only malassadas, but loads of other awesome Portuguese foods. And Madeira wine, shipped by special license direct from the Island just for this huge event
My mom used to make olikokins, very similar to this recipe but she always added cinnamon. Delicious.
Reminds me of fasching kräppel my mother used to fry over in Germany. This is a winner!!! ❤
Wouldn't they be Called krapfen?
wouldn't that be more like Hefepuffer?
You should come to Portugal at Christmas. This is a traditional sweet for the holidays and they are delicious.
Leonard’s malasadas in Honolulu are the best! They even featured them and the pink box on Hawaii 5 O!
These look delicious. Think I'll make them with honey and cinnamon too.
Finally learning Hau these are made 🙈
This seems almost the same as dutch "oliebollen" (oilcakes) we usually add rehydrated raisins, currants and small pieces of apple. We eat them on new year's Eve mostly.
I make oliebollen every New Year's Eve, it would be interesting to try making oliebollen with malasada dough.
Reminds me of the ones I had on sao Miguel island in the açores when the villages had their festas in the summer
I've tried them on the mainland USA, but never had them as good as Leonard's makes them in Hawaii.
On Maui we asked around where we could find these. We parked outside and waited until the time that they fried the new batch in the afternoon
My mother used to make these by deep frying Pillsbury biscuit dough and rolling those in sugar.
Had some really good ones at an ABC store on Maui near McKenna beach
These look so good
👍😊
Thank you 😊
Mmm now that recipe got picked up on MY radar! Gladly make this week
First, thank you for all your information… when you refer to table salt are you talking about the iodized stuff or can I use Kosher salt? (Hope you see this)….
Table salt is the very fine grain salt (Morton’s - in the round cardboard carton. Table salt comes in plain and iodized.❤
This reminds me of my Italian grandmother's pizza fritte.
Thank you! I feel like they stole my childhood treat!
These look an awful lot like beignets from Cafe Dumond in New Orleans. Are they similar in taste?
What if you don't have a mixer? Can you make these by have or is the dough too sticky?
Just beautiful!
The most unreal thing about ATK is that their plastic wrap never turns into a ball mid air and lays without issue
What about whenever they use a thermometer, it always says the exact correct temperature that they're expecting... *Every. Single. Time!* 😅
You should absolutely pipe some crème anglaise in these. 🤤 😋
How are these different from beignets? They sound very similar.
what a great job, yum!
Will be making some asap!
My dough was more like a batter, so I added an extra 1/4 cup of King Arthurs bread flour, for a total of 2 1/2 cups. I thought that was good, but when it was time to fry, I couldn't really pick them up without a spatula. I'm thinking my total flour should have been 2 3/4 or maybe 3 cups.
Italian version = pizza fritte or zeppole.
🔥🔥🔥🔥🔥🔥🔥🔥
Why dirty a second bowl, just leave it in the mixing bowl.
Similar to Beignets
Yum!
I keep thinkng about adding cinnamon to the sugar, then toss in the malasada
This ain't new
That’s what we do with filohs which are almost the same thing.
A lot of popular malasadas in Hawaii come in plain sugar, cinnamon sugar, and li hing powder versions!
Me, too. I’ll try it with half of them.
Can you air-fry or bake? Looked tasty!😋
No. They would not turn out.
So many Portuguese experts comments on how the recipe should be but no videos . 🤷🏼♂️
Not as fluffy as Leonard’s in Oahu, but look good.
What is the difference between a beignets and a malasadas?
Size, shape, and texture.
Here before the Pokémon fans…
Racuchy💁♂
Hmmm. I thought malasadas are sour dough.
Every woman on Americas Test Kitchen got a big back… and i love that.
isn't it there right in front of you what will happen...
I have to try this, but I wonder why ATK does not use more precise grams in measurements rather than cups, etc. For years they have talked about how imprecise using measure cups and spoons can be.
They are an American company making recipes targeting home cooks. American home cooks do not have or use scales.
Also not mixing yeast with flour before adding salt
@@sandrah7512 this is not what I was referring to. Generally speaking, you don't want yeast to come into contact with salt before wet ingredients are added, because salt inhibits yeast activation.
This is 2024. Please give us ingredients in grams.
If I have the patience which I don’t I would love to make them, but that is I am lacking, so I can’t see myself making them.
It a wonderful recipe but not for me.
❤ but please correct the spelling - it’s malassadas
As delicious as I know these are, I won't be making them. I'm watching my girlish figure.
.
You are forgetting the Portuguese were big in Africa, so you just connect this to Hawaii because you are too lazy looking into African cuisines.
Look at youuuuu. But you are forgetting the Portuguese are big in Portugal so what's your point? Wait, let's not forget Southeast Asia. We don't want to be lazy.
I've never heard of malasadas. But unless you are rich and can afford to throw away flour etc. you proof the yeast first in warm water with sugar, or you might end up with nothing. Just a little advice here from a peasant.
The recipe calls for instant or rapid rise yeast which is never proofed.
I DO NOT LIKE THE BREAK IN BETWEEN ABOUT THE NEWSLETTER !!
Add this to a playlist called "Haoles Fucking Up Hawaii Favorites" along with your poke video. 🤣
How so? These are the original Portuguese style of them. They looked exactly like this on the Açores islands
Hard to take seriously when the flour measurements are in cups.
I'm an experienced baker, usually don't follow recipes, and I don't own a scale. Baking is not the science it's made out to be. Using scales or cups is a personal choice. I have never felt the need to use a scale. My mother didn't have a scale and made the best breads and more without one.
Lent is penitential. We spend 40 days suffering with Jesus.
Some of us do all the things you give up for Lent.
cap
lightweight. I am always suffering
It will count as a prayer if you offer your lightweight, never ending sufferings.
@@zeniazenia2787 I'm suffering listening to your preaching. Go worship your invisible sky guy somewhere else.
Why not cook ,bake healthy ,people are so fatt😂😂😂😂😢😮