Instructions: This dish arrived in Hawaii with the Portuguese settlers and has evolved over the years. A visit to the Fair isnt complete without enjoying hot malasadas.

Makes a lot, depends on the size of dough you "pull".

1. Beat eggs and set aside.

2. Bring milk, shortening and sugar to boil, then cool to room temperature.

3. Dissolve yeast in potato water (left over from boiling the potatoes) and make sure the water is not over 105 F.

4. Mix yeast mixture into milk mixture, add potatoes, soda, baking powder and vanilla. Let rise until foamy (about 30 minutes)

5. Add eggs, salt and then add flour 1 cup at a time until all is mixed into the liquid.

6. Put mixture into a bowl that has been lightly oiled, cover with plastic wrap and let rise until double, (about 1 hour).

7. Punch down, let rise again about 30 minutes.

8. Cut and form into balls about the size of golf balls.

9. Let rise until doubled.

10. Fry in deep fat at 360 F.

11. When cooked through, toss in bowl of granulated sugar.

Note: These snacks do not hold well but they taste great and have a hint of potato taste which is unique and gives it that "old fashion" taste.

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