A fried dough pastry originating on the island of Madeira, Malasadas were introduced into Hawaiian culinary culture around 1878 when Portuguese labourers from Madeira and the Azores came to work in the Hawaiian plantations. Today, numerous bakeries and restaurants on the Hawaiian Islands serve this pastry delight.

Makes 28

10g baker’s yeast
1/2 teaspoon white sugar
20ml warm water (around 45°C)
2 eggs
2 cups all-purpose flour
25g white sugar
25g butter, melted
1/3 cup evaporated milk
1/3 cup water
1/2 teaspoon salt
650ml vegetable oil for frying
100g white sugar

In a cup, add yeast and 1/2 teaspoon sugar to the warm water and set aside.
In small bowl, beat eggs until thick.
Put flour in large bowl, making a well in the centre. Into the well add yeast, eggs, 25g sugar, melted butter, milk, 1/3 cup water and salt. Beat thoroughly to form a smooth dough. Cover and let dough rise until doubled.
Heat oil to 190°C and drop dough into the oil by the teaspoon. Fry until golden brown and drain on paper towels. Shake the Malasadas in a bag of sugar to coat and serve!