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The Melting Pot
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Cross-era - Portuguese immigrant communities in Hawaii.
Malasadas are Portuguese-style fried doughnuts, soft and fluffy, rolled in sugar, introduced to Hawaii by Portuguese immigrant workers. Adopted widely in Hawaiian breakfasts and celebrations, malasadas exemplify the blending of immigrant traditions with local food culture, enjoyed across generations and served in bakeries and breakfast tables across the islands.
Difficulty
Medium
Prep time
2 hours (including rising)
Cook time
15 minutes
Total time
2 hours 15 minutes
Servings
12 malasadas
Region
Hawaii
Era introduced
Cross-era
Introduced by
Portuguese immigrant communities in Hawaii.
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Brought to Hawaii by Portuguese immigrant laborers in the late 19th and early 20th centuries, malasadas became a beloved fried dough confection within Hawaiian breakfast and snack culture. These yeast-leavened dough balls are deep-fried until golden and coated with sugar, offering a sweet, airy treat at neighborhood bakeries and community celebrations. Their continued popularity showcases the enduring influence of Portuguese-American foodways in Hawaii's multicultural culinary landscape.
Recipe reflects traditional Portuguese Hawai'i malasadas; rising times and frying temperatures adapted for home kitchens.
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