Homemade malasadas on Labor Day

I don't care about Labor Day as a holiday, but today would prove to be a memorable one. Earlier in the week I received my order of two bags of malasada mix from Tex Drive In, located in sleepy little Honoka'a, Hawaii.

I decided to cook up one bag of malasada mix, which proved to be just right for a family breakfast. The instructions were easy enough, and we had a dough hook for our Kitchen-Aid mixer, so things turned out well. I was a bit concerned because the dough never did rise up much like one would expect, but upon cooking, the malasadas blossomed beautifully.

I was a bit concerned about the recommended frying temperature of 300°ree; f., thinking it too low. Turns out the temperature recommendation is right on. Too hot and it won't cook all the way through. I cleaned out the ol' deep fryer and put in fresh corn oil. The malasadas came out just perfect, I'd say.

We ended up with nine malasadas, cooking just 2 or 3 at a time, as this is all that would fit, and when frying one doesn't want to add in too much food at once.

Our daughter Rachel did like the malasadas very much, finding them to be quite like the ones at Tex Drive In, but of course the ones at Tex are impossible to beat. Justin never had a malasada before, but he's definately liking them now. My wife had one and liked it a lot. Me, well, I certainly had a great time making and eating them. I had mine with a cup of French Market coffee with some half-and-half in it, ooh, very tasty. I've seen that in New Orleans, one would get something just like this, coffee and beignets, at the actual French Market. Well, I'm not going there anytime soon, so coffee and Malasadas in Anchorage Alaska will have to do.

Someday I'll get back to see family in Hawaii and make another stop at Tex Drive In at Honoka'a. Until then, though, I can always make some more at home.