Happy Fat Tuesday: Malasada Day!!!!

Mardi----- Tuesday of course. How goes yours????? And this particular Tuesday is Fat Tuesday, Shrove Tuesday, hence Mardi Gras. The big party happened last Saturday in St. Louis and it was my job to be the designated "dropper offer". Meaning heck no I'm not going to go hang out with those crazy people................. but I'll drop you off as close as we can get! Every year the floats line up outside the Studio, loads of fun to watch, and it never ceases to amaze me at the number of beer, booze, jello shots and even syringe loaded shooters make their way through the Square at an hour early enough to make the biggest partier blush. (Or color slightly!) I think there are still some local hangovers happening!

Today on Fat Tuesday are you loading up for Lent? Even in those individuals without lenten traditions, some sort of Fat Tuesday thinking ensues. One of my favorites is the annual Hawaiian Fat Tuesday tradition held on Oahu, when the famous Leonard's Malasadas prepares for a gazillion people to fight for parking on that little lot in order to score some of those incredibly sweet and sugary pastries. I miss Leonard's! And today (yes TODAY) is the annual, eagerly anticipated MALASADA DAY!!!!!!!!!!!!!!!!

In case you've a mind to whip up a batch of heaven, from the Punahou Carnival in Hawaii comes a great recipe that I've used quite a few times when locked on the mainland means you just have to have a malasada!



Ingredients:

1 package yeast (1 T)
1 teaspoon sugar
1/4 cup warm water

6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs

1 quart vegetable oil (to cook)
extra sugar

Procedure
Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot.

Note: If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer. ***My note, the malasadas don't have that doughnut "hole"......... so a longer cook time is almost always necessary, especially if you make them too big in the first place! ****Double note: I like to mix sugar and cinnamon to shake some of mine.

I will tell you straight up, this (or any) malasada recipe is just not as good as having one from Leonards! NOT! I think it is something about eating one hot as you leave the store, graced by gentle tradewinds and blue skies, warm and sunny, add sugar and you've got something!