I first encountered malasadas in Hawai‘i, though their story starts far from the Pacific, on the other side of the world, in Portugal.Brought to the island chain by Portuguese immigrants, malasadas were a taste of their home in a new land.And in a place where the air hums with the scent of tropical fruit and the ocean stretches into eternity, malasadas took on a new identity.

  Malasadas’ history stretches back centuries.Their name is thought to come from the Portuguese words “mal” (meaning “bad”) and “assado” (meaning “roasted” or “baked”), likely a reference to their freeform shape rather than their taste.They were originally a treat made in convents, where Portuguese nuns perfected the art of egg-rich doughs and sugar-coated confections.

Over time, malasadas became a staple in Portuguese households, especially for festive occasions and pre-Lenten celebrations.  Beginning in the 1870s, thousands of Portuguese immigrants from the Azores and Madeira traveled to Hawai‘i to work on sugarcane plantations.They brought their culture, their traditions, and, of course, their food.

Malasadas quickly became a beloved treat within the islands, particularly within the larger Portuguese community.Over time, local bakeries, most notably Leonard’s Bakery, helped popularize them among a broader audience, making them an

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