Submitted by: Nan Ellen Ah You
Organization: BYU

Malasadas are one of the all time favorite snacks at community functions and fund-raisers. If you make this, you will rapidly become popular with all of your local friends. A non-traditional (read haole) way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the maladsadas.


     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
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.

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