Malassada

Leonard's malasadas

Malassada (also known as malasada) is a type of fried dough confection that originated from the Azores and Madeira, Portugal. It is a popular treat in Portuguese communities around the world, particularly in regions with a significant Portuguese population such as Hawaii, New England, and New Jersey.

History

The malassada was traditionally made in the Azores and Madeira during the period of Lent. The term "malassada" means "under-cooked" in Portuguese, which refers to the slightly doughy texture of the pastry. The tradition of making malassadas was brought to the United States by Portuguese immigrants, where it has become a beloved treat, especially during the celebration of Mardi Gras.

Preparation

Malassadas are made from a rich, eggy dough that is deep-fried until golden brown. The dough is typically flavored with lemon zest or vanilla extract. After frying, the pastries are often rolled in granulated sugar or cinnamon sugar. Some variations include fillings such as custard, chocolate, or fruit preserves.

Cultural Significance

In Hawaii, malassadas are particularly popular and are often associated with the celebration of Shrove Tuesday, known locally as "Malasada Day." The introduction of malassadas to Hawaii is credited to Portuguese laborers who came to work in the sugarcane plantations in the late 19th century. Today, many local bakeries in Hawaii specialize in malassadas, and they are a staple at local fairs and festivals.

Related Pastries

Malassadas are similar to other fried dough confections such as doughnuts, beignets, and zeppole. Each of these pastries has its own unique preparation methods and cultural significance.

See Also

• Doughnut
• Beignet
• Zeppole
• Portuguese cuisine
• Hawaiian cuisine

External Links

   This article is a Portugal-related stub. You can help WikiMD by expanding it!