Friday, August 2, 2013

Fried Dough for All

Let's be honest.  Who doesn't love fried dough?  Whether doughnut or beignet, state fair confection or sopapilla, it's good stuff.  This morning, I had the pleasure of experiencing fried dough in a new way.  I also had the pleasure of learning stuff.  For a food nerd, it really doesn't get much better.

Note the way the generous size fills a saucer.

I am currently on vacation in Provincetown.  Although it is known now primarily for its status as a gay mecca and artists' community, P-town has a long and fascinating history.  It was, for example the initial landing place of the Mayflower.  It also became home to a vibrant Portuguese community in the 1800s, primarily via Portuguese sailors hired to work on U.S. ships. 

That Portuguese community is still alive and well in the town, evidenced by the bustling Provincetown Portuguese Bakery.  Located right on Commercial Street, the bakery offers a variety of doughnuts and pastries.  It is famous, however, for the malasada.  Malasadas are doughnuts on steroids in all the right ways.  A rich yeast dough, fried until it reaches chewy/greasy nirvana, dusted in sugar.  Chewier than your average yeast doughnut, more tender than your average state fair fried dough.  Save my beloved beignet, this might just be my new favorite.

Note the sugary nooks and crannies.

Chewy yet tender inside.

The fact that the malasada is traditionally a Mardi Gras treat is total Literate Baker bonus.  Since it'll be a year before I'm here for my next one, I might just have to try making them at home.  In the meantime, I hope y'all are getting a little summertime rest and relaxation.  Take it easy and...

Keep it sweet.


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