Katharine if you go on line and do a search of Malassada they have a few 
different site that show different variation.   
http://www.mahalo.com/how-to-make-malasadas/
Ed





On Aug 14, 2011, at 12:58 PM, Katharine wrote:

> Muito obrigada para todos!!!  (Thank you very much, everyone)
> 
> The novel I'm translating takes place in Nordeste, São Miguel,
> although as someone whose father was ¾ Florentino, I appreciate
> Debbie's information as well, from a personal viewpoint -- since I
> know so little re my family's hidden Portuguese ancestry (such a huge,
> forbidden secret), and this adds another clue to my search for my own
> destroyed roots.  Also, I find it interesting how some traditions are
> universal throughout the Azorean archipelago, while others can be
> unique even within a region of just one island!
> 
> The fried-in-oil dough described by Gayle, Margaret, Cheri, Linda and
> Donna is surely what the novelist is referring to.
> 
> Allegedly, "malassadas" in the eastern Azorean islands are the same as
> what are called "filhós" in the central and western groups.  Is that
> correct?
> 
> I also sent an email with this inquiry to an immigrant friend
> originally from near Nordeste, and he said his mother loved them, made
> them, and used a dough-cutter to give them their characteristic
> shape.  I replied a little while ago asking if that was a rosette
> shape, since I've yet to find any pictures of "Rosas do Egipto"
> online, but have yet to receive a reply.  Will keep you posted if I
> learn more.
> 
> I left my native Bay Area for back East long ago (long before I knew
> of my Portuguese heritage).  Where we live in the diaspora, I
> literally do not know a single Azorean-American -- NOT ONE :-(   If,
> like some of you lucky ones, I lived near a Portuguese bakery, I'd be
> one of their steadiest customers -- and probably one of their plumpest
> ones as well!!!
> 
> Katharine.
> 
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