Thursday, February 21, 2013

Hot Malasadas

Beignets-Fastnachts-Hot Malasadas-Paczkis-King Cake-Tortelli di Carnevale-Pancakes

Hot Malasadas

Depending where you live or your cultural background one of these is probably familiar to you. Fastnacht means "eve of the fast", all of these goodies are a type of fried pastry as you would expect.  Originally it was to use up the sugar, fat, flour the things you wouldn't be needing during the Lenten season.

When we planned our trip for New Orleans we thought we were a week early for Mardi Gras celebrations but since they were hosting the Super bowl they moved the first week of partying back a week.  Lucky for us we got to enjoy the parades with lots of revelry.  The music, food, people, weather it was all great and a nice break from these cold cold days up north.  So when we got back we were ready to watch a super bowl we previously  weren't that into, and more than ready to enjoy Fat Tuesday.  I made these Scallop Po Boys which are always a hit around here and then remembered something I learned to make in Home Ec class back in the mid 70's---Hot Malasadas.  I was living in Hawaii at the time (Air Force Dad made me an Air Force brat----wow googled where that comes from and can't believe I hadn't known).  It comes from the British and the United States adopted it over 200 years ago, it is an acronym for British Regiment Attached Traveler----BRAT.  Yes you learn something new everyday.  Also in searching for that I find out we are a "subculture", like other brats it was the only way of life I knew so didn't think much of it till you raise your own kids and look back.

The Malasadas became popular in Hawaii in 1952 when decendents of early Portuguese immigrants started making them at their bakery Leonard's Bakery still going strong and still family owned.

On to the recipe........this is a quick super simple version but amazingly comes out great.  They must be eaten when you make them so have a crowd around or reduce this recipe they'll still come out fine & the measurements don't need to be exact.

Hot Malasadas

about 6-8 slices White bread (yes it must be white bread)
1 1/2 c Bisquick (hadn't used this in years glad they still make it)
1 t baking powder
1 T sugar
1 egg
3/4 c milk

canola oil for frying
1 c sugar

Combine the Bisquick, powder, 1 T sugar, egg, and milk in a bowl and whisk together with a fork till blended well about pancake consistency.  Trim crusts off white bread and cut each slice into 4 pieces, squares would be traditional.  Using a large shallow frying pan heat oil and prepare a plate with paper towels for draining Malasadas.  Dip bread into batter and place into hot oil, oil must be hot or they will absorb to much oil.  They will fry on one side then carefully flip them and fry the other side, this all happens very quickly.  Remove from oil drain about 1-2 minutes then toss into sugar just to coat.  Some people like a cinnamon sugar mixture on them.  Eat while still warm with a coffee.  You will probably only want one or two they are rich.

The Mississippi River as we flew into New Orleans.

He never looked just kept tossing the dough into the fryer.
Cafe Du Monde
The overload the powdered sugar, the Chikory
coffee was so good.

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