A raised, deep fried, Portuguese donut.
These were delicious. I made the dough up early in the morning, with counter-top rising rather than fridge overnight rising. The dough was too thin and sticky to work with by hand, so I just used two spoons to scoop the dough into the oil. I put the remaining dough in the fridge for 24 hours, and the donut consistency the next day was even better. - 25 Jan 2006 (Review from Allrecipes US | Canada)
I ate too many of these, but I do not regret it. I think it would be really good with some lemon or orange zest added to the dough, or perhaps to the sugar used to coat the donuts. Cooking temp is very important. - 12 May 2005 (Review from Allrecipes US | Canada)
I am from Fall River Mass and these Malasadas are what you find at your Portuguese bakery down the street - 27 Apr 2005 (Review from Allrecipes US | Canada)