[ THE ELECTRIC KITCHEN ]

Malassadas get
upscale touch

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"The Electric Kitchen" airing in the second half of June features George Mavrothalassitis of Chef Mavro.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Lilikoi Malassadas

>> Malassadas:
3 cups bread flour
1/4 cup sugar
1 tablespoon + 1/2 teaspoon dry yeast
7 eggs
2 teaspoons salt
1-1/2 cups butter, at room temperature
Vegetable oil for deep frying
Sugar
>> Lilikoi Curd:
1 cup sugar
1/2 cup butter
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1/4 cup unsweetened lilikoi (passion fruit) concentrate
6 egg yolks, beaten

In a large bowl of an electric mixer use dough hook to mix flour, sugar and yeast. Add 3 eggs to form a firm paste; continue to mix on medium speed until soft but still firm. Add remaining eggs, one at a time, mix 15 more minutes. Add salt. Add softened butter, 1/2 cup at a time, continuing to mix.

Transfer dough to a large bowl, cover, allow to rise at room temperature until doubled in bulk; refrigerate 2 hours. Form dough into 1-inch balls; allow to rise again at room temperature.

Heat oil to 375 degrees. Fry dough until golden. Drain on paper towels; roll in sugar. Makes about 2 dozen malassadas.

To make lilikoi curd: Combine sugar, butter, lemon juice and lilikoi concentrate in a small saucepan; bring to a boil.

In a small bowl, whip eggs yolks with 1/4 of hot lilikoi mixture; pour yolk mixture back into saucepan. Simmer, uncovered, whisking continuously until mixture is thickened and starts to bubble. Do not bring to a full boil or it will scramble.

Strain and chill.

Fill malassadas with lilikoi curd using a pastry bag.

To serve place 2-3 malassadas on each serving plate; add ice cream. Serves 8.

Nutritional information unavailable.

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