Punalu'u Bake Shop Taro Sweetbread & Malasada Mix

Love the taste of taro? Make Taro Sweetbread or Malasadas fresh at home! Easy instructions are included. You can choose to be creative by adding fruits, nuts, or cinnamon. Instead of baking, fry prepared dough in hot oil to make melt-in-your-mouth malasadas, Portuguese-style donuts. Dust them off with sugar and enjoy!

• Made in Hawaii
• Each box is 20 oz
• Use one box of traditional Hawaiian sweet bread/malasada home baking mix to yield one 24 oz. loaf of sweet bread OR one dozen (2 oz. size) malasadas

You will need to add the water, yeast, and shortening to complete the mix.

RECIPE

Ingredients:

• 1 box of Punalu‘u Sweet Bread & Malasada Mix
• 1 cup warm water (115ºF)
• 1 package active dry yeast
• ¼ cup butter-flavored shortening (butter or margarine)

Sweet Bread (Bread Machine Method)

Directions:

Put warm water into the bread machine, add yeast. Add box of bread mix. Add shortening, margarine or butter. Set bread machine to “white bread” or lightest crust setting. Start machine.

Sweet Bread (Hand Method)

Directions:

Put warm water into a large bowl, add yeast. Add box of bread mix. Add shortening, margarine or butter. Mix with wooden spoon until ingredients are well incorporated. Knead for 10–13 minutes on floured board. Let dough rest covered in a warm place until doubles in volume. Punch down the dough to release air and Shape into round or long loaf. Place dough into lightly oiled pie or loaf pan. Let it rise again until doubled in size. Brush top lightly with egg wash (egg & water). Bake at 325°F for about 50 minutes. Oven temperatures vary. Monitor as it gets closer to end time to avoid overbaking.

Malasadas

Directions:

Put warm water into a large bowl, add yeast. Add box of bread mix. Add shortening, margarine or butter. Mix with wooden spoon until ingredients are well incorporated. Knead for 10–13 minutes on floured board. Let dough rest covered in a warm place until doubles in volume. Punch down dough to release air. Cut dough into 2 oz. pieces on floured board. Form into balls. Place balls onto oiled sheet pan 2–3 inches apart and let it rise again until doubled in size. Deep fry in hot oil (300°F) until golden brown. Roll in granulated sugar or top with glaze (blend milk or fruit concentrate and powdered sugar until thick consistency).