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{{Short description|Portuguese style fried doughnut}}
{{Short description|Portuguese-style fried doughnut}}
{{Infobox prepared food
{{Infobox prepared food
| name = {{lang|pt|Malassada}}
| name = {{lang|pt|Malassada}}
| image = Hugeassmalassada.jpg
| image = Hugeassmalassada.jpg
| image_size = 275px
| image_size = 275px
| caption = Malassadas being made in Rhode Island
| caption = Malassadas being made in [[Rhode Island]] by the United Brotherhood of the Holy Spirit
| alternate_name = Malasada, {{lang|pt|Filhoses}}
| alternate_name = {{lang|pt|Filhós}}, ''malasada''
| country = [[Portugal]]
| country = [[Portugal]]
| region = [[São Miguel, Azores]]
| region = [[São Miguel, Azores]]
Line 11: Line 11:
| type = [[Fried dough]]
| type = [[Fried dough]]
| served =
| served =
| main_ingredient = [[Wheat flour]], [[sugar]], [[eggs]], [[milk]], [[yeast]]
| main_ingredient = [[Wheat flour]], [[sugar]], [[eggs as food|eggs]], [[milk]], [[yeast]]
| minor_ingredient = [[Cinnamon]], [[sugar syrup]]
| minor_ingredient = [[Cinnamon]], [[molasses]]
| similar_dish = Bola de Berlim (Berlin Ball), Farturas, Filhoses, Sonhos
| similar_dish = [[Bola de Berlim]], [[farturas]], [[filhós]], [[sonho]], [[fried dough]], cascoréis da Guarda
| calories =
| calories =
| other =
| other =
}}
}}


'''''Malassada''''' sometimes called "Portuguese fried dough," is a [[Portugal|Portuguese]] pastry particular to the [[Azores]].<ref>{{cite web |last1=Fernandes |first1=Daniel |title=Malassadas |url=https://tradicional.dgadr.gov.pt/pt/cat/doces-e-produtos-de-pastelaria/187-malassadas |website=Produtos Tradicionais Portugueses |publisher=Direção-Geral de Agricultura e Desenvolvimento Rural |access-date=20 October 2023 |language=pt}}</ref> It is a type of [[doughnut]], made of flattened rounds of [[yeast]] dough, coated with granulated sugar and cinnamon. In [[São Miguel, Azores]], it is accompanied with sugar syrup.
'''''Malassada''''' is a [[Portugal|Portuguese]] fried pastry from the [[Azores]]. It is a type of [[doughnut]], made of flattened rounds of [[yeast]]ed dough, coated with sugar and cinnamon or accompanied with molasses.<ref name="dgadr">{{cite web |last1=Fernandes |first1=Daniel |title=Malassadas |url=https://tradicional.dgadr.gov.pt/pt/cat/doces-e-produtos-de-pastelaria/187-malassadas |website=Produtos Tradicionais Portugueses |publisher=Direção-Geral de Agricultura e Desenvolvimento Rural |access-date=20 October 2023 |language=pt}}</ref>


The name {{lang|pt|malassada}} is often used interchangeably with {{lang|pt|[[filhós]]}}.<ref>{{cite book |last1=Ortins |first1=Ana Patuleia |title=Authentic Portuguese Cooking: More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal |date=20 October 2015 |publisher=Page Street Publishing Co |location=Salem, MA |isbn=978-1-62414-194-2 |page=286 |url=https://books.google.com/books?id=8weJCgAAQBAJ&dq=malassadas&pg=PA286 |access-date=20 October 2023 |language=en}}</ref> However, according to the ''Direção-Geral de Agricultura e Desenvolvimento Rural'' (DGARD),{{efn|an official Portuguese governmental office that inventories and defines the many traditional foods of Portugal}} these two regional pastries are distinct―the Azorean {{lang|pt|malassada}} is made during {{lang|pt|Carnaval}},<ref name="dgadr"/> while the {{lang|pt|filhós}} of [[Penedono]] is made with [[brandy]] and olive oil instead of milk and is enjoyed year-round.<ref>{{cite web |last1=Fernandes |first1=Daniel |title=Filhoses |url=https://tradicional.dgadr.gov.pt/en/categories/desserts-and-pastry/720-filhoses |website=Produtos Tradicionais Portugueses |publisher=Direção-Geral de Agricultura e Desenvolvimento Rural |access-date=20 October 2023 |language=en}}</ref> Another similar pastry from the [[Central Region, Portugal|Central Region]] is {{lang|pt|Cascoréis da Guarda}}.<ref>{{cite web |last1=Fernandes |first1=Daniel |title=Cascoréis da Guarda |url=https://tradicional.dgadr.gov.pt/en/categories/desserts-and-pastry/170-cascoreis-da-guarda |website=Produtos Tradicionais Portugueses |publisher=Direção-Geral de Agricultura e Desenvolvimento Rural |access-date=21 October 2023 |language=en}}</ref>
⚫
{{lang|pt|Malassadas}} are often prepared for ''Terça-feira Gorda'' ({{literal translation|[[Shrove Tuesday|Fat Tuesday]]}}) with the intention of using all the lard and sugar in one's home before [[Ash Wednesday]], the start of the [[Lent|Lenten Season]] which limits the use of fats and sugars as a form of [[penance]], similar to other traditions like [[Pancake Day]]. It is a traditional confection eaten in the [[Azores]] islands and in [[Madeira]] during the Portuguese carnival ({{lang|pt|[[Carnival of Madeira|Carnaval]]}} in the Madeira Islands).


==History==
The origin of {{lang|pt|malassadas}} can be traced back to German [[Berliner (doughnut)|Berliners]].{{cn|date=October 2023}} In Portugal, Berliners are slightly bigger than their German counterparts. They are also known as {{lang|pt|bolas de Berlim}} ({{literal translation|Berlin ball}}), and the filling is frequently an egg-yolk-based yellow cream called {{lang|pt|creme pasteleiro}} ({{literal translation|[[pastry cream|confectioner's cream]]}}). Regular sugar is used to sprinkle it. They can be found in almost every pastry shop in the country.
The {{lang|pt|malassada}} is believed to be derived from the {{lang|pt|[[filhós]]}} from mainland Portugal and [[Madeira]], a product of the growing sugar industry during the sixteenth century.<ref>{{cite book |last1=Tiago |first1=Flávio |last2=Fonseca |first2=Josélia |last3=Chaves |first3=Duarte |last4=Borges-Tiago |first4=Teresa |editor1-last=Medeiros |editor1-first=Teresa |editor2-last=Moniz |editor2-first=Ana Isabel |editor3-last=Tomás |editor3-first=Licínio |editor4-last=Silva |editor4-first=Osvaldo |editor5-last=Vieira |editor5-first=Virgílio |editor6-last=Ferreira |editor6-first=Joaquim Armando |title=Turismo sénior: Abordagens, sustentabilidade e boas práticas |date=May 2021 |publisher=TU-Sénior55+, Projeto de investigação |isbn=978-989-53123-2-0 |pages=90–91 |url=https://repositorio.uac.pt/handle/10400.3/5954 |access-date=20 October 2023 |chapter=4. A look into the trilogy: food, tourism, and cultural entrepreneurship}}</ref> It was exported throughout [[Macaronesia]], where it was introduced to the [[Azores]] and [[Canary Islands]], reaching as far as [[Brazil]] during the sixteenth and seventeenth centuries.<ref>{{cite journal |last1=Gil |first1=Ana Cristina Correia |last2=Fialho |first2=Adolfo Fernando da Fonte |last3=Chaves |first3=Duarte Nuno |title=As malassadas : itinerários insulares, das ilhas para o Mundo |journal=AGORA |date=March 2022 |issue=49 |pages=1–4 |url=http://hdl.handle.net/10400.3/6224 |access-date=20 October 2023 |publisher=Universidade dos Açores |hdl=10400.3/6224 |language=pt}}</ref>


{{lang|pt|Malassadas}} were first described in the {{lang|pt|Dicionário Houaiss da Língua Portuguesa}} in 1609, and recorded in the [[ledger]]s of the {{lang|pt|[[Convent of the Incarnation (Lisbon)|Convento da Encarnação]]}} in [[Lisbon]] between 1688 and 1762.<ref name="padaa">{{cite book |last1=Pinheiro |first1=Joaquim |last2=Soares |first2=Carmen |title=Patrimónios Alimentares de Aquém e Além-Mar |date=30 August 2016 |publisher=Imprensa da Universidade de Coimbra / Coimbra University Press |location=Coimbra |isbn=978-989-26-1190-7 |pages=251–252 |language=pt}}</ref>
==Etymology==
It is often translated as [[:wikt:mal#Portuguese|mal]]-[[:wikt:pt:assada#Português|assada]], {{literal translation|badly-bake}} (or under-baked). However, another version say in the past it was made using "{{lang|pt|mel}}" ({{lang-pt|[[molasses]]}}), where it would have been named {{lang|pt|melassadas}} or {{lang|pt|melaçadas}}.<ref>{{cite web |last1=Fernandes |first1=Daniel |title=Malassadas |url=https://tradicional.dgadr.gov.pt/en/categories/desserts-and-pastry/187-malassadas |website=Produtos Tradicionais Portugueses |publisher=Direção-Geral de Agricultura e Desenvolvimento Rural |access-date=18 October 2023 |language=en}}</ref>
The {{lang|pt|Gastronomia Tradicional da Madeira e do Porto Santo}} describes the [[:wikt:mal#Portuguese|mal]]-[[:wikt:pt:assada#Português|assada]] ({{literal translation|badly-baked}}) referring to the "undercooked" dough inside.<ref>{{cite book |title=Gastronomia Tradicional da Madeira e do Porto Santo |date=2013 |publisher=Servico de Publicacoes da DRAC (Coord.), SRCC e DRAC |location=Funchal}}</ref> However, another version asserts it was previously made using {{lang|pt|mel}} ({{langx|pt|[[molasses]]}}), having been named {{lang|pt|melassadas}} or {{lang|pt|melaçadas}}.<ref name="dgadr"/>

⚫
Historically, {{lang|pt|malassadas}} were [[conventual sweets]] prepared for ''Terça-feira Gorda'' ({{literal translation|[[Shrove Tuesday|Fat Tuesday]]}}) with the intention of using all the lard and sugar in one's home before [[Ash Wednesday]], the start of the [[Lent|Lenten Season]] which limits the use of fats and sugars as a form of [[fasting]] and [[penance]], similar to other traditions like [[Pancake Day]].<ref>{{cite web |last1=Vieira |first1=Michael J. |title=Malassadas and more at Somerset's Saint John of God Parish |url=https://www.heraldnews.com/story/news/local/ojornal/2022/02/17/malassadas-and-more-somersets-saint-john-god-parish/6835830001/ |website=Fall River Herald News |access-date=20 October 2023 |date=February 17, 2022}}</ref> It is a traditional confection eaten in the [[Azores]] and [[Madeira]] during {{lang|pt|[[Carnival of Madeira|Carnaval]]}}.<ref name="padaa"/>


==By region==
==By region==
===Hawaii===
===Hawaii===
[[File:Leonard's malasadas.jpg|thumb|right|Hawaiian "malasadas" with various fillings]]
[[File:Leonard's malasadas.jpg|thumb|right|Hawaiian malasadas with various fillings]]
In 1878, Portuguese laborers from [[Madeira]] and the [[Azores]] went to Hawaii to work in the plantations. These immigrants brought their traditional foods with them, including {{lang|pt|malassada}}.<ref name="CarpenterCarpenter2008">{{cite book|author1=Robert Carpenter|author2=Cindy Carpenter|title=Kauai Restaurants and Dining with Princeville and Poipu Beach|url=https://books.google.com/books?id=2qXbrCo4TJsC&pg=PA26|date=30 January 2008|publisher=Holiday Publishing Inc|isbn=978-1-931752-37-4|page=26}}</ref> In the past, Catholic Portuguese immigrants shared it with friends from other ethnic groups in the plantation camps.<ref name="McLagan2008">{{cite book|author=Jennifer McLagan|title=Fat: An Appreciation of a Misunderstood Ingredient, With Recipes|title-link=Fat (cookbook)|year=2008|publisher=Ten Speed Press|isbn=978-1-58008-935-7|page=[https://books.google.com/books?id=dQrFHGnyFA4C&pg=PA115 115]}}</ref>
In 1878, [[Portuguese immigration to Hawaii|Portuguese]] laborers from [[Madeira]] and the [[Azores]] immigrated to Hawaii to work in the [[Sugar plantations in Hawaii|plantations]].<ref name="padaa"/> They brought with them their traditional foods, including {{lang|pt|malassadas}}―where it is now commonly spelled as '''malasadas'''.<ref name="CarpenterCarpenter2008">{{cite book|author1=Robert Carpenter|author2=Cindy Carpenter|title=Kauai Restaurants and Dining with Princeville and Poipu Beach|url=https://books.google.com/books?id=2qXbrCo4TJsC&pg=PA26|date=30 January 2008|publisher=Holiday Publishing Inc|isbn=978-1-931752-37-4|page=26}}</ref> In the past, Catholic Portuguese immigrants shared it with friends of other ethnicities in the plantation camps.<ref name="McLagan2008">{{cite book|author=Jennifer McLagan|title=Fat: An Appreciation of a Misunderstood Ingredient, With Recipes|title-link=Fat (cookbook)|year=2008|publisher=Ten Speed Press|isbn=978-1-58008-935-7|page=[https://books.google.com/books?id=dQrFHGnyFA4C&pg=PA115 115]}}</ref>


Today, there are numerous bakeries in the Hawaiian Islands specializing in {{lang|pt|malassadas}} where it is commonly spelled as '''{{lang|pt|malasadas}}'''.<ref name="Laudan1996">{{cite book|author=Rachel Laudan|title=The Food of Paradise: Exploring Hawaii's Culinary Heritage|url=https://books.google.com/books?id=ZnsTxepydfQC&pg=PA94|date=January 1996|publisher=University of Hawaii Press|isbn=978-0-8248-1778-7|page=94}}</ref> Traditional Portuguese {{lang|pt|malassadas}} do not have any type of filling, but in Hawaii, they are smaller but thicker and are sometimes filled with [[custard]] and creams flavored with coconut, chocolate, passion fruit, guava, or pineapple.<ref>{{cite web |title=Malasadas {{!}} Leonard's Bakery |url=https://www.leonardshawaii.com/malasadas/ |website=www.leonardshawaii.com |access-date=20 October 2023}}</ref> In Hawaii, "Fat Tuesday" is known as "Malasada Day".<ref name="McLagan2008"/>
Today, there are numerous bakeries in the Hawaiian Islands specializing in {{lang|pt|malassadas}} where it is made around the year.<ref name="Laudan1996">{{cite book|author=Rachel Laudan|title=The Food of Paradise: Exploring Hawaii's Culinary Heritage|url=https://books.google.com/books?id=ZnsTxepydfQC&pg=PA94|date=January 1996|publisher=University of Hawaii Press|isbn=978-0-8248-1778-7|page=94}}</ref> While traditional Portuguese {{lang|pt|malassadas}} do not have any type of filling, in Hawaii they are smaller but proportionally thicker, are sometimes filled with [[custard]] or creams flavored with coconut, chocolate, lilikoi (passion fruit), guava, mango, ube, or pineapple.<ref>{{cite web |title=Malasadas {{!}} Leonard's Bakery |url=https://www.leonardshawaii.com/malasadas/ |website=www.leonardshawaii.com |access-date=20 October 2023}}</ref> In Hawaii, [[Mardi Gras|Fat Tuesday]] (Mardi Gras) is known as "Malasada Day".<ref name="McLagan2008"/>


===North America===
===North America===
Line 38: Line 41:


On the East Coast, in [[Rhode Island]] and [[Southeastern Massachusetts]], there is a high population of Portuguese-Americans. Festivals in cities such as [[New Bedford, Massachusetts|New Bedford]] and [[Fall River, Massachusetts|Fall River]] will often serve Portuguese cuisine, including {{lang|pt|malassadas}}.<ref name="SheratonAlexander2015">{{cite book|author1=Mimi Sheraton|author2=Kelly Alexander|title=1,000 Foods to Eat Before You Die: A Food Lover's Life List|url=https://books.google.com/books?id=NTKNBQAAQBAJ&pg=PA274|date=13 January 2015|publisher=Workman Publishing Company, Incorporated|isbn=978-0-7611-4168-6|page=274}}</ref>
On the East Coast, in [[Rhode Island]] and [[Southeastern Massachusetts]], there is a high population of Portuguese-Americans. Festivals in cities such as [[New Bedford, Massachusetts|New Bedford]] and [[Fall River, Massachusetts|Fall River]] will often serve Portuguese cuisine, including {{lang|pt|malassadas}}.<ref name="SheratonAlexander2015">{{cite book|author1=Mimi Sheraton|author2=Kelly Alexander|title=1,000 Foods to Eat Before You Die: A Food Lover's Life List|url=https://books.google.com/books?id=NTKNBQAAQBAJ&pg=PA274|date=13 January 2015|publisher=Workman Publishing Company, Incorporated|isbn=978-0-7611-4168-6|page=274}}</ref>

==In media==
{{lang|pt|Malassadas}} were a purchasable food item in the video game ''[[Pokémon Sun and Moon]]'', and one of the main characters, Hau, is obsessed with them.


==See also==
==See also==
{{Portal|Portugal|Food}}
{{Portal|Portugal|Food}}
* {{annotated link|Sfenj}}
* {{annotated link|Sfenj}}
* {{annotated link|Sata andagi}}
* [[Carnival of Madeira]]
* [[Carnival of Madeira]]
* {{annotated link|Filhós}}
* {{annotated link|Filhós}}
* {{annotated link|Leonard's Bakery}}, famous for popularizing the malasada in Hawaii
* {{annotated link|Leonard's Bakery}}, famous for popularizing the malasada in Hawaii
* {{annotated link|Portuguese Cuisine}}
* {{annotated link|Portuguese cuisine}}
* {{annotated link|Portuguese sweet bread}}
* {{annotated link|Portuguese sweet bread}}


==References==
==References==
{{notelist}}
{{reflist}}
{{reflist}}
(2010) Patrick Andrews - "Pioneering the Malasada" Queensland, Australia. 2010
(2010) Patrick Andrews - "Pioneering the Malasada" Queensland, Australia. 2010


==External links==
==External links==
⚫
* [http://leitesculinaria.com/7777/recipes-portuguese-malassadas-azorean-doughnuts.html Malassadas recipe (traditional stretched variety)]
{{Commons category|Malasadas}}
⚫
* [http://leitesculinaria.com/7777/recipes-portuguese-malassadas-azorean-doughnuts.html Malasadas recipe (traditional stretched variety)]
* [https://web.archive.org/web/20091001052502/http://www.foodnetwork.com/recipes/emeril-lagasse/malasadas-recipe/index.html Malasadas recipe (Emeril Lagasse's square version)]
* [https://web.archive.org/web/20091001052502/http://www.foodnetwork.com/recipes/emeril-lagasse/malasadas-recipe/index.html Malasadas recipe (Emeril Lagasse's square version)]
{{Portuguese cuisine|state=expand}}

{{Doughnut}}
{{Doughnut}}


[[Category:Culture of the Azores]]
[[Category:Doughnuts]]
[[Category:Doughnuts]]
[[Category:Hawaiian cuisine]]
[[Category:Hawaiian cuisine]]
[[Category:Madeiran cuisine]]
[[Category:Madeiran cuisine]]
[[Category:Culture of Madeira]]
[[Category:Portuguese cuisine]]
[[Category:Portuguese cuisine]]
[[Category:Portuguese desserts]]
[[Category:Portuguese desserts]]
[[Category:Hawaiian desserts]]
[[Category:Hawaiian desserts]]
[[Category:New England cuisine]]
[[Category:Carnival foods]]
[[Category:Carnival foods]]
[[Category:Observances about food and drink]]

Latest revision as of 23:05, 21 November 2024

Malassada
Malassadas being made in Rhode Island by the United Brotherhood of the Holy Spirit
Alternative namesFilhós, malasada
TypeFried dough
Place of originPortugal
Region or stateSão Miguel, Azores
Main ingredientsWheat flour, sugar, eggs, milk, yeast
Ingredients generally usedCinnamon, molasses
Similar dishesBola de Berlim, farturas, filhós, sonho, fried dough, cascoréis da Guarda

Malassada is a Portuguese fried pastry from the Azores. It is a type of doughnut, made of flattened rounds of yeasted dough, coated with sugar and cinnamon or accompanied with molasses.[1]

The name malassada is often used interchangeably with filhós.[2] However, according to the Direção-Geral de Agricultura e Desenvolvimento Rural (DGARD),[a] these two regional pastries are distinct―the Azorean malassada is made during Carnaval,[1] while the filhós of Penedono is made with brandy and olive oil instead of milk and is enjoyed year-round.[3] Another similar pastry from the Central Region is Cascoréis da Guarda.[4]

History

[edit]

The malassada is believed to be derived from the filhós from mainland Portugal and Madeira, a product of the growing sugar industry during the sixteenth century.[5] It was exported throughout Macaronesia, where it was introduced to the Azores and Canary Islands, reaching as far as Brazil during the sixteenth and seventeenth centuries.[6]

Malassadas were first described in the Dicionário Houaiss da Língua Portuguesa in 1609, and recorded in the ledgers of the Convento da Encarnação in Lisbon between 1688 and 1762.[7] The Gastronomia Tradicional da Madeira e do Porto Santo describes the mal-assada (lit. 'badly-baked') referring to the "undercooked" dough inside.[8] However, another version asserts it was previously made using mel (Portuguese: molasses), having been named melassadas or melaçadas.[1]

Historically, malassadas were conventual sweets prepared for Terça-feira Gorda (lit. 'Fat Tuesday') with the intention of using all the lard and sugar in one's home before Ash Wednesday, the start of the Lenten Season which limits the use of fats and sugars as a form of fasting and penance, similar to other traditions like Pancake Day.[9] It is a traditional confection eaten in the Azores and Madeira during Carnaval.[7]

By region

[edit]

Hawaii

[edit]
Hawaiian malasadas with various fillings

In 1878, Portuguese laborers from Madeira and the Azores immigrated to Hawaii to work in the plantations.[7] They brought with them their traditional foods, including malassadas―where it is now commonly spelled as malasadas.[10] In the past, Catholic Portuguese immigrants shared it with friends of other ethnicities in the plantation camps.[11]

Today, there are numerous bakeries in the Hawaiian Islands specializing in malassadas where it is made around the year.[12] While traditional Portuguese malassadas do not have any type of filling, in Hawaii they are smaller but proportionally thicker, are sometimes filled with custard or creams flavored with coconut, chocolate, lilikoi (passion fruit), guava, mango, ube, or pineapple.[13] In Hawaii, Fat Tuesday (Mardi Gras) is known as "Malasada Day".[11]

North America

[edit]

In the United States, malassadas are cooked in many Portuguese homes on Fat Tuesday. It is a tradition where the older children take the warm doughnuts and roll them in sugar while the eldest woman – mother or grandmother – cooks them.

On the East Coast, in Rhode Island and Southeastern Massachusetts, there is a high population of Portuguese-Americans. Festivals in cities such as New Bedford and Fall River will often serve Portuguese cuisine, including malassadas.[14]

See also

[edit]

References

[edit]
  1. ^ an official Portuguese governmental office that inventories and defines the many traditional foods of Portugal
  1. ^ a b c Fernandes, Daniel. "Malassadas". Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 20 October 2023.
  2. ^ Ortins, Ana Patuleia (20 October 2015). Authentic Portuguese Cooking: More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal. Salem, MA: Page Street Publishing Co. p. 286. ISBN 978-1-62414-194-2. Retrieved 20 October 2023.
  3. ^ Fernandes, Daniel. "Filhoses". Produtos Tradicionais Portugueses. Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 20 October 2023.
  4. ^ Fernandes, Daniel. "Cascoréis da Guarda". Produtos Tradicionais Portugueses. Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 21 October 2023.
  5. ^ Tiago, Flávio; Fonseca, Josélia; Chaves, Duarte; Borges-Tiago, Teresa (May 2021). "4. A look into the trilogy: food, tourism, and cultural entrepreneurship". In Medeiros, Teresa; Moniz, Ana Isabel; Tomás, Licínio; Silva, Osvaldo; Vieira, Virgílio; Ferreira, Joaquim Armando (eds.). Turismo sénior: Abordagens, sustentabilidade e boas práticas. TU-Sénior55+, Projeto de investigação. pp. 90–91. ISBN 978-989-53123-2-0. Retrieved 20 October 2023.
  6. ^ Gil, Ana Cristina Correia; Fialho, Adolfo Fernando da Fonte; Chaves, Duarte Nuno (March 2022). "As malassadas : itinerários insulares, das ilhas para o Mundo". AGORA (in Portuguese) (49). Universidade dos Açores: 1–4. hdl:10400.3/6224. Retrieved 20 October 2023.
  7. ^ a b c Pinheiro, Joaquim; Soares, Carmen (30 August 2016). Patrimónios Alimentares de Aquém e Além-Mar (in Portuguese). Coimbra: Imprensa da Universidade de Coimbra / Coimbra University Press. pp. 251–252. ISBN 978-989-26-1190-7.
  8. ^ Gastronomia Tradicional da Madeira e do Porto Santo. Funchal: Servico de Publicacoes da DRAC (Coord.), SRCC e DRAC. 2013.
  9. ^ Vieira, Michael J. (February 17, 2022). "Malassadas and more at Somerset's Saint John of God Parish". Fall River Herald News. Retrieved 20 October 2023.
  10. ^ Robert Carpenter; Cindy Carpenter (30 January 2008). Kauai Restaurants and Dining with Princeville and Poipu Beach. Holiday Publishing Inc. p. 26. ISBN 978-1-931752-37-4.
  11. ^ a b Jennifer McLagan (2008). Fat: An Appreciation of a Misunderstood Ingredient, With Recipes. Ten Speed Press. p. 115. ISBN 978-1-58008-935-7.
  12. ^ Rachel Laudan (January 1996). The Food of Paradise: Exploring Hawaii's Culinary Heritage. University of Hawaii Press. p. 94. ISBN 978-0-8248-1778-7.
  13. ^ "Malasadas | Leonard's Bakery". www.leonardshawaii.com. Retrieved 20 October 2023.
  14. ^ Mimi Sheraton; Kelly Alexander (13 January 2015). 1,000 Foods to Eat Before You Die: A Food Lover's Life List. Workman Publishing Company, Incorporated. p. 274. ISBN 978-0-7611-4168-6.

(2010) Patrick Andrews - "Pioneering the Malasada" Queensland, Australia. 2010

[edit]
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