So I’m always on the lookout for a bit of home since we moved to California. A malasada is a Portuguese doughnut without the hole. Deep-fried and rolled in sugar, it’s light, fluffy and oh-so-good! You gotta have one when you go to Hawaii. In fact have one for me while you’re there! Leonard’s Bakery, the home of the original malasadas, packaged in that iconic pink box is a treat!
Now if you know me, I’m no cook. I’m still learning, but anything that is fast, easy and tastes good has my attention! I’ve been on the hunt for a good malasada, but none of the bakeries here seemed to hit the spot. Grandma told me about this recipe so I had to try it out.
It sounds a bit strange at first, but if you know Hawaiians, we try all kinds of combinations! Lots of people fry bread dipped in Bisquick, but this one uses onolicious Hawaiian sweet bread buns… win-win in my book!
It cooks quickly, so don’t go watch your show! Stay and flip those buggas… (mine are a little dark :P) The minute they’re out drain them and toss them in a container with your sugar while they’re hot. The sugar will stick better – like the salt on french fries.
In minutes you can have a Hawaiian sweet treat! Who needs pancakes? One day hopefully someone in this house will make the real malasada recipe (hint! hint!), but this hits the spot for now.
If you like fast and easy, don’t forget to check out the Fast and Easy Summer Somen Salad!
Hawaiian Malasada Hack
- 1-1/2 cups bisquick pancake mix
- 1 tsp baking powder
- 1 egg
- 3/4 cup milk
- 6 Hawaiian sweet bread rolls
- oil for frying
- sugar for coating
- Mix together bisquick, baking powder, egg, and milk.
- Cut the rolls in half to get 12 pieces.
- Heat the oil in a medium size pot until 375 degrees F. Dip bread into batter and drop into the oil. After a few seconds, flip when golden... they fry quickly! Drain on rack.
- Coat with sugar while hot (I used a container with a strong cover and shake them a bit). Eat while hot!