Star-Bulletin
Fruit breads shine at Star of the Sea Carnival.

Go off to sea,
for the love of bread

Buy home-baked loaves of mango, papaya and pumpkin spice bread, plus best-selling malassada bread, at the Star of the Sea Carnival.

The event features hot malassadas, Hawaiian plates, a gourmet coffee bar with flambe desserts, and Grannie's Kitchen boutique filled with homemade jams, pastries and Mother's Day gift baskets 5:30 to 11:30 p.m. Friday, and 11:30 a.m. to 11:30 p.m. Saturday.

Star of the Sea Malassadas

(By Isabelle Moranha Silva, courtesy of Betty Vierra)

6 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon nutmeg
1 packet quick-rise yeast
1/4 cup butter
3/4 cup sugar
1 teaspoon lemon extract
1/3 cup mashed potatoes
6 eggs
2 cups milk, heated

Combine flour, salt, nutmeg and yeast, set aside. Cream butter, sugar and lemon extract; mix in mashed potatoes; beat in eggs.

Combine two mixtures; gradually add milk until mixed well. Test dough by squeezing a small ball through index finger and thumb; if a malassada forms nicely, then cover dough and let rise.

Deep-fry until golden. Makes 7 doz-en. Roll in sugar. Freeze unsugared.

To make malassada bread, shape risen dough into a loaf and place in a loaf pan coated with cooking spray. Bake at 250 degrees 50 to 60 minutes or until golden brown and pulls away from pan's sides. Makes 2 loaves.

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Approximate nutritional analysis per malassada: 95 calories, 6 grams total fat, 1 gram saturated fat, 20 milligrams cholesterol, 30 milligrams sodium. Per slice bread: 120 calories, 3 grams total fat, 1 gram saturated fat, 35 milligrams cholesterol, 60 milligrams sodium.*

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By Catherine Kekoa Enomoto, Star-Bulletin