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Question about Portuguese/Hawaiian donuts-malassadas. Malacadas, and Filhos


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Question about Portuguese/Hawaiian donuts-malassadas. Malacadas, and Filhos

Krys Stanley | Jan 27, 2005 11:20 PM

This is the first time I’ve tried these sugar donuts that are made around the time of the Mardi Gras. I’m in San Francisco. The malassadas from two different bakeries were wildly different. I’m wondering what the Portuguese donut experience of other Chowhounds is? Mine were cold. Do they get served hot?

Both were fritter shaped (see pic below). One had an exterior like a Mexican churro and an interior like a cream puff with big holes. Inside was jelly.

The other was more fritter like with an oily (in a good way) exterior, a light, fluffy fritter-like interior and it some had little crispy fritter pieces attached. On Shrove Thursday (Mardi Gras day 2/8) a third Portuguese bakery is serving both Malassadas and filhos.

Anyway if you could tell me about any good Portuguese donuts and how they tasted. I understand from the link below they are made in Hawaii. I wonder if they are different from the Portuguese version.

Anyone had them in, well, Portugal? Were there different types in different regions?



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