Always a local favorite, Corporate Chef Keoni Chang show us Pastry Chef Rick Chang's homemade recipe for Malasadas.
|1||Package||Fleischmann's ActiveDry Yeast (1/4 oz.)|
|1⁄4||Cup||melted butter or margarine|
|1||Quart||vegetable oil (for frying)|
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.
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