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malassadas vs filhoses
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'''''Malassada''''' sometimes called "Portuguese fried dough," is a [[Portugal|Portuguese]] pastry particular to the [[Azores]]. It is a type of [[doughnut]], made of flattened rounds of [[yeast]] dough, coated with granulated sugar and cinnamon or accompanied with sugar syrup.<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>
'''''Malassada''''' sometimes called "Portuguese fried dough," is a [[Portugal|Portuguese]] pastry particular to the [[Azores]]. It is a type of [[doughnut]], made of flattened rounds of [[yeast]] dough, coated with granulated 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>


{{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 [[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]] islands and in [[Madeira]] during {{lang|pt|[[Carnival of Madeira|Carnaval]]}}.
{{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 [[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]] islands and in [[Madeira]] during {{lang|pt|[[Carnival of Madeira|Carnaval]]}}.<ref name="padaa"/>


The name {{lang|pt|malassada}} is often used interchangeably with {{lang|pt|[[filhó]]}}.<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://www.google.com/books/edition/Authentic_Portuguese_Cooking/8weJCgAAQBAJ?hl=en&gbpv=1&dq=malassadas&pg=PA286&printsec=frontcover |access-date=20 October 2023 |language=en}}</ref> However, according to the ''Direção-Geral de Agricultura e Desenvolvimento Rural'' (DGARD), an official Portuguese governmental office that inventories and define the many traditional foods of Portugal, identifies these two pastries as distinct―the Azorean {{lang|pt|malassada}} leavened with yeast made during {{lang|pt|Carnaval}},<ref name="dgadr"/> while the {{lang|pt|[[filhó]]}} of [[Penedono]] is leavened with [[baking powder]] 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>
==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>
==History==
{{lang|pt|Melassadas}} were first recorded in the {{lang|pt|Dicionário Houaiss da Língua Portuguesa}} in 1609, and again in the [[ledger]]s of the [https://pt.wikipedia.org/wiki/Convento_da_Encarna%C3%A7%C3%A3o_(Lisboa) ''Convento da Encarnação''] in [[Lisbon]] between 1688 to 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 |page=251-252 |language=pt}}</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-bake}}) as "undercooked", referring to the 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 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>


==By region==
==By region==

Revision as of 06:39, 20 October 2023

Malassada
Malassadas being made in Rhode Island
Alternative namesMalasada, Filhoses
TypeFried dough
Place of originPortugal
Region or stateSão Miguel, Azores
Main ingredientsWheat flour, sugar, eggs, milk, yeast
Ingredients generally usedCinnamon, sugar syrup
Similar dishesBola de Berlim, farturas, filhos, sonho, beavertails

Malassada sometimes called "Portuguese fried dough," is a Portuguese pastry particular to the Azores. It is a type of doughnut, made of flattened rounds of yeast dough, coated with granulated sugar and cinnamon or accompanied with molasses.[1]

Malassadas are often 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.[2] It is a traditional confection eaten in the Azores islands and in Madeira during Carnaval.[3]

The name malassada is often used interchangeably with filhó.[4] However, according to the Direção-Geral de Agricultura e Desenvolvimento Rural (DGARD), an official Portuguese governmental office that inventories and define the many traditional foods of Portugal, identifies these two pastries as distinct―the Azorean malassada leavened with yeast made during Carnaval,[1] while the filhó of Penedono is leavened with baking powder is enjoyed year round.[5]

History

Melassadas were first recorded in the Dicionário Houaiss da Língua Portuguesa in 1609, and again in the ledgers of the Convento da Encarnação in Lisbon between 1688 to 1762.[3] The Gastronomia Tradicional da Madeira e do Porto Santo describes the mal-assada (lit. 'badly-bake') as "undercooked", referring to the dough inside.[6] However, another version say in the past it was made using "mel" (Template:Lang-pt), where it would have been named melassadas or melaçadas.[7]

By region

Hawaii

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 malassada.[8] In the past, Catholic Portuguese immigrants shared it with friends from other ethnic groups in the plantation camps.[9]

Today, there are numerous bakeries in the Hawaiian Islands specializing in malassadas where it is commonly spelled as malasadas.[10] Traditional Portuguese 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.[11] In Hawaii, "Fat Tuesday" is known as "Malasada Day".[9]

North America

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.[12]

In media

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

  • Sfenj – Maghrebi fried doughnut rings
  • Carnival of Madeira
  • Filhós – Fried doughnut of Portuguese origin
  • Leonard's Bakery – Portuguese bakery in Honolulu, founded in 1952, famous for popularizing the malasada in Hawaii
  • Portuguese Cuisine – Culinary traditions of Portugal
  • Portuguese sweet bread – Various Portuguese sweet breads

References

  1. ^ a b Fernandes, Daniel. "Malassadas". Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 20 October 2023.
  2. ^ 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.
  3. ^ a b 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. p. 251-252. ISBN 978-989-26-1190-7.
  4. ^ 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.
  5. ^ Fernandes, Daniel. "Filhoses". Produtos Tradicionais Portugueses. Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 20 October 2023.
  6. ^ Gastronomia Tradicional da Madeira e do Porto Santo. Funchal: Servico de Publicacoes da DRAC (Coord.), SRCC e DRAC. 2013.
  7. ^ Fernandes, Daniel. "Malassadas". Produtos Tradicionais Portugueses. Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 18 October 2023.
  8. ^ 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.
  9. ^ 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.
  10. ^ 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.
  11. ^ "Malasadas | Leonard's Bakery". www.leonardshawaii.com. Retrieved 20 October 2023.
  12. ^ 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

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