Portuguese doughnuts (fried, soft inside and sugary outside, but not prepared on skewers) are called Malasadas.

MALASADAS

1 package yeast (1 Tbsp)
1 teaspoon sugar
1/4 cup warm water

6 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter or margarine
1 cup water
1 cup evaporated milk
6 eggs

1 quart vegetable oil (to cook)
extra sugar

Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot.

Note: If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.

Malasadas are different from the Filipino fried mochi balls called Cascaron, which are fried on a stick and have a sweet brown sugared or honeyed glaze.

CASCARON

1 lb box mochiko
3/4 cup packed brown sugar
1 cup coconut milk
2 cups shredded coconut ( I use macapuno strings)
1 qt. cooking oil for frying

Preheat oil to 350deg in a deep fryer. Mix mochiko, sugar, coconut and coconut milk together in a large mixing bowl. Mix until a dough forms, but do not over mix. Roll dough into 1 inch balls. Deep fry balls until golden brown, approximately 3-4 minutes. Drain on paper towels.

Optional:

1 cup white sugar
1/4 cup water

In a saucepan, combine sugar and water. Simmer until sugar is completely dissolved and light caramel in color. Place balls in syrup and stir lightly until each ball is well coated with sugar.