Posted by Stephen Rushmore on April 19, 2001
Every nationality or culture has its own name and slightly unique recipe for flavored fried dough. In the United States, we call it a doughnut. French scoff up their beignets with coffee. Canadians enjoy beaver tails. Mexico calls fried dough churros, and the Italians relish their zepoles. If your travels take you to Honolulu and your cholesterol level is not super-elevated, don’t miss the Hawaiian version of fried dough called the malassada. Served steaming hot directly from the Fryolator, these golden puffs of moist rich fried dough are drenched with delightful cinnamon sugar. Unlike some versions of fried dough that often weigh as much as a billiard ball, Hawaiian malassadas are light and airy producing the unfounded impression that they are non-caloric. You must order at least three per person because no one can resist the addictive power of these delicacies.
The ultimate malassada maker is Leonard’s Bakery located a just a few blocks from Waikiki Beach. Most of the time, Leonard’s is packed with malassada cravers so you must take a number and wait your turn to be served. But you will soon reach the front of the line and place your order with a short Hawaiian woman who mysteriously disappears through a door into the kitchen. Leonard’s continuously produces small batches of malasada throughout the day and each order comes quickly from the kitchen hot and fresh.
While Leonard’s also offers other traditional bakery items that look wonderful, why use up your caloric input count on anything but Hawaiian malassadas??
Overall: Worth driving from anyplace
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Reviewers "Must Eats" List
"Sam Cadelina checks on a batch of malasadas frying in hot oil at Leonard's Bakery in Honolulu"
Big Rush
"Light and fluffy drenched in cinnamon sugar."
Big Rush
"Leonard's sign looks as old as the restaurant."
Big Rush
"Be sure to order the Malasadas."
Big Rush
"This beautiful one has a chocolate filling."
Stephen Rushmore Jr.
