Malasadas just seem to call my name. I know that they are not good for me but I am helpless to resist. Here in Hawaii these little bundles of yeasty goodness are rolled in plain sugar, cinnamon sugar, or li hing sugar. They are also available filled with coconut (haupia) custard, chocolate custard, vanilla custard, or the flavor of the month - which at the moment is banana custard. I like mine plain and rolled in regular (white) sugar and my favorites come from Leonard's Bakery on Kapahulu Avenue, just a short drive from Waikiki. In Hawaii Shrove Tuesday is known as Malasada Tuesday and sales more than triple on this day. They are also a staple at school fairs, and some schools are quite famous for their individual recipes.
Malasadas are also know as Portuguese donuts. They are made from a yeast dough, have no hole in the middle, and are deep-fried in oil. Tradionally they are rolled in granulated sugar, but variety is the spice of life and there are many different routes you can go with these. They are at their most delicious whilst fresh and still hot. On the rare occasion when you have leftovers, do what I do and make Malasada Bread Pudding. I based my recipe on one that I found here, but I do not put in any raisins, dried cranberries, or chocolate and I make my custard with a combination of cream and milk. I really would love to try making Malasadas myself. I have a few different recipes that I can try, so when I find one I like I will post about it. Until then I will keep lining up at Leonard's for my treats. If you do not have somewhere nearby that sells malasada's then you can definitely make this recipe using regular sugar donuts.
And a Giveaway!
As this is my 100th post I wanted it to be something special. On my recent visit to Australia I purchased a few items that I thought would make a fun giveaway and also give the winner a little taste of Australia. The items I am including are:
1x190g bar of Cadbury Crunchie Dairy Milk Chocolate
1x150g jar of Vegemite
1x52g bar Cherry Ripe
1x200g packet of Buderim Naked (uncrystallized) Ginger
1x165g packet Tim Tams - Dark Chocolate Mint
1x175g packet Tim Tams - Dark Chocolate Rum & Raisin
1x200g tin Milo
1x200g packet Minties
1x350g Foster Clark's Custard Powder
1x85g packet Aeroplane Jelly - Port Wine Flavor
Delicious magazine - June 2011
Australian Good Food magazine - June 2011 issue
I really appreciate everyone who takes the time to read my blog, leaves me comments, and sends me emails but since this giveaway is sponsored just by me I have to limit it to the United States only. I promise I will try to do an international giveaway soon with similar items. To enter the giveaway simply leave me a comment. Of course I would love if you started following my blog or liked me on Facebook, but this is more about me saying thank you, so leave me a comment and you are in the draw. I will close the entries at 9:00pm on Friday, May 20. I am using the number generator at Random.org to choose a winner, and I will have the box in the mail the next morning.
We have a winner!
The winner of the box of goodies from Australia - as well as a couple of bonus items from Hawaii - was The Kitchenarian. Congratulations! Thank you so much to everyone who stopped by my blog. As previously mentioned I will try and do another giveaway in a few months with either Hawaiian or Aussie goodies and this one will be worldwide.
Malasada Bread Pudding
(Printer Friendly Recipe)
- 6 day-old malasadas
- ½ cup raisins, dried cranberries, or chocolate chips (optional)
- 4 eggs, beaten
- 1 cup whole milk
- 1 cup whipping cream
- ½ cup white sugar, plus more to sprinkle
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract (I used vanilla bean paste)
- a pinch of nutmeg, plus more to sprinkle
PreparationBased an a recipe found here.
- Preheat oven to 350 degrees F (175 degrees C).
- Break malasadas into small pieces into an 8 inch square baking pan or individual ramekins.
- Sprinkle with raisins, dried cranberries, or chocolate chips (optional).
- In a medium mixing bowl, beat eggs, add cinnamon and a pinch of nutmeg.
- Add milk, sugar, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until malasadas are covered and soaking up the egg mixture.
- Sprinkle with additional sugar and nutmeg.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.