The donut of choice in the Hawaiian islands—most recipes are family favorites, handed down from Portuguese ancestors who made Hawaii home.
1 package active dry yeast
1 teaspoon white sugar
1/4 cup warm water (110 degrees)
6 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1/4 cup melted butter
1 cup water
1 cup evaporated milk
2 quarts vegetable oil for frying
Extra white sugar
- Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
- In small bowl, beat eggs until fluffy.
- Put flour and salt in large bowl, making a well in the center. Into the well add yeast mixture, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
- Do not punch down. Turn dough over and let rise again.
- Heat oil to 375 degrees. Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a brown bag containing extra sugar to coat, and serve hot.
- If malasada centers are too doughy, turn down heat on fryer and allow donuts to cook longer before removing from oil.
Enjoy. Remember—Kai Barnes says only haoles add nutmeg or cinnamon to sugar mix used to coat hot donuts.
For more recipe and behind the scene photos of Aloha Rose, visit http://www.pinterest.com/quiltsoflove/aloha-rose-by-lisa-carter/.