Hawaiian Malasada

Name: Hawaiian Malasada
Yield: 6 servings
Cuisine: American
Ingredients: 75 grams Bread (strong) flour; 50 grams Cake flour; 12 grams Katakuriko; 3 grams Dry yeast; 50 grams ★Condensed milk; 1 ★Egg yolk; 1 amount that adds up to 100 ml when mixed with ★ Boiling water; 1 Frying oil; 1 Granulated sugar

cookpad.japan @cookpad_jp

My husband and I tried to recreate the malasada that was featured in a tv show that was about Hawaii. We were very curious about it and wanted to know how different it is from a deep fried bread and Sata Andagi from Okinawa!

We used Katakuriko instead of corn starch which was used in a cookbook since we didn't have any on hand.

They are very fluffy and delicious!!

This is an easy dough since you don't need to let it rest. It's easy to roll the dough as it's not that tough.

They don't make any sizzling sounds when you deep fry them . Maybe because they don't contain moisture that much...but you can still get a nice golden color.

Put each malasada in a plastic bag with granulated sugar and shake it around to easily coat them with sugar. Recipe by Mita

We used Katakuriko instead of corn starch which was used in a cookbook since we didn't have any on hand.

They are very fluffy and delicious!!

This is an easy dough since you don't need to let it rest. It's easy to roll the dough as it's not that tough.

They don't make any sizzling sounds when you deep fry them . Maybe because they don't contain moisture that much...but you can still get a nice golden color.

Put each malasada in a plastic bag with granulated sugar and shake it around to easily coat them with sugar. Recipe by Mita

cookpad.japan @cookpad_jp

We used Katakuriko instead of corn starch which was used in a cookbook since we didn't have any on hand.

They are very fluffy and delicious!!

This is an easy dough since you don't need to let it rest. It's easy to roll the dough as it's not that tough.

They don't make any sizzling sounds when you deep fry them . Maybe because they don't contain moisture that much...but you can still get a nice golden color.

Put each malasada in a plastic bag with granulated sugar and shake it around to easily coat them with sugar. Recipe by Mita

We used Katakuriko instead of corn starch which was used in a cookbook since we didn't have any on hand.

They are very fluffy and delicious!!

This is an easy dough since you don't need to let it rest. It's easy to roll the dough as it's not that tough.

They don't make any sizzling sounds when you deep fry them . Maybe because they don't contain moisture that much...but you can still get a nice golden color.

Put each malasada in a plastic bag with granulated sugar and shake it around to easily coat them with sugar. Recipe by Mita

Saved

Ingredients

6 servings

75 gramsBread (strong) flour
50 gramsCake flour
12 gramsKatakuriko
3 gramsDry yeast
50 grams★Condensed milk
1★Egg yolk
1amount that adds up to 100 ml when mixed with ★ Boiling water
1Frying oil
1Granulated sugar

Saved

Steps

1

Break an egg yolk into a measuring cup and add condensed milk and hot water so that the total comes up to 100 ml. Mix well to melt the egg and condensed milk.
2

Put the ingredients into the bread machine in the following order: mixture from Step 1, dry ingredients and dry yeast. Use the dough setting on your bread machine and let it work through the first rising.
3

When the first rising has finished, divide the dough into 6 portions, and round them off. Place the dough seam side down on the parchment paper cut in small sizes. Let dough rise a second time.
4

The dough should be done proofing when it has doubled in size. Heat the frying oil to 170-180℃.
5

Deep fry on both sides for about 2 minutes each until golden brown. Discard the parchment paper when it peels off.
6

Transfer to some paper towels to drain the oil. Sprinkle each warm malasada with sugar and you're done. They are very fluffy while they're still fresh.