VIDEO: Malassadas a hot seller
First Photo: Gini Taylor, supervisor of the bake department at Home Maid Bakery, removes malassadas from a deep fryer Monday morning. The bakery made hundreds of malassadas from 11 p.m. Monday to 3 a.m. today in preparation for Fat Tuesday today. It is the day before the Lenten season, where many churchgoers indulge on rich, fatty foods that they choose to give up in penitence. “As soon as we open, there’s always a line out the door,” said office assistant Kim Kozuki. “It’s one of the busiest days of the year; definitely for malassadas.” The malassadas are made with a secret dough recipe that is compacted into a circular pan and put inside a machine press to cut the dough into squarelike shapes. Once the dough is separated and placed on a cooling rack, it is put in a fridge to allow the dough to rise.
Second Photo: As orders come in to the bakery, the dough is submerged in a deep fryer for a couple of minutes. The golden-brown treats, which can be filled with custard, are sprinkled with sugar and packaged for customers. The bakery usually sells more than 1,000 malassadas on Fat Tuesday, said Kozuki. The bakery, which will be open from 5 a.m. to 10 p.m., will be making malassadas the entire day; call-in orders are not necessary.