Sweet Potato Malasada - Portuguese/hawaiian Inspired
Portuguese malasadas are found readily in Hawaii. They are a fried yeast dough and has the texture of a doughnut, but without the doughnut hole. In this recipe, mashed sweet potatoes are incorporated into the dough of a plain malasada.
- 1 cup mashed sweet potato (mashed after being peeled and boiled)
- 1 eggs, whisked
- 2 cups flour
- ½ cup white sugar
- 1 tbsp butter, melted
- 2 pinches of salt
- 2 tbsp milk
- ½ tsp dry active yeast
- 1 tsp white sugar
- 1 tbsp warm water
- 1 tsp ground cinnamon
- Mix together warm water, 1 tsp white sugar and yeast in a bowl, and let sit for 10-15 minutes.
- Place flour, cinnamon and salt in a bowl, and make a well in the center.
- Add beaten egg, white sugar, milk, mashed sweet potato, yeast mixture and melted butter into the well.
- Mix well to form a soft dough. Once dough is formed, cover dough and keep at a warm place until dough doubles, usually about an hour.
- Once dough is doubled, warm up oil for deep frying.
- Using greased forks, pick up pieces of dough (about 1" size)and drop them into warmed oil for deep frying.
- Once one side of malasada has been browned, flip the malasade over to brown the other side.
- Once malasada is sufficiently browned, sprinkle with some white sugar to desired sweetness.
- Serve warm. Savor malasadas with tea.