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Malassada is a Portugal fried pastry from the Azores. It is a type of doughnut, made of flattened rounds of dough, coated with sugar and cinnamon or accompanied with molasses.
The name malassada is often used interchangeably with filhós. However, according to the Direção-Geral de Agricultura e Desenvolvimento Rural (DGARD), these two regional pastries are distinct―the Azorean malassada is made during Carnaval, while the filhós of Penedono is made with brandy and olive oil instead of milk and is enjoyed year-round. Another similar pastry from the Central Region is Cascoréis da Guarda.
Malassadas were first described in the Dicionário Houaiss da Língua Portuguesa in 1609, and recorded in the of the Convento da Encarnação in Lisbon between 1688 and 1762. (2016). 9789892611907, Imprensa da Universidade de Coimbra / Coimbra University Press. ISBN 9789892611907
The Gastronomia Tradicional da Madeira e do Porto Santo describes the mal-assada () referring to the "undercooked" dough inside. However, another version asserts it was previously made using melaço de cana (), having been named melassadas or melaçadas.
Historically, malassadas were conventual sweets prepared for Terça-feira Gorda () with the intention of using all the lard and sugar in one's home before Ash Wednesday, the start of the Lent which limits the use of fats and sugars as a form of fasting and penance, similar to other traditions like Pancake Day. It is a traditional confection eaten in the Azores and Madeira during Carnaval.
Today, there are numerous bakeries in the Hawaiian Islands specializing in malassadas where it is made around the year. Like Portuguese bolas de berlim, these doughnuts are made both with and without cream fillings. In Hawaii, they are sometimes filled with the traditional Portuguese custard cream, but there are also local cream varieties flavored with coconut, chocolate, lilikoi (passion fruit), guava, mango, ube, or pineapple. In Hawaii, Mardi Gras (Mardi Gras) is known as "Malasada Day".
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.
(2010) Patrick Andrews - "Pioneering the Malasada" Queensland, Australia. 2010
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