Madeira’s Malasadas

The doughnut is soft, light, and melts in your mouth (Photo by Cynthia Nelson)

Hi Everyone,

Bear with me as I tell you, in a rather roundabout way, how I ended up making the best doughnuts I have ever eaten.

20140809TasteslikehomeOn Thursday, February 4, 2016, Stabroek News reported on the renovations and upcoming reopening of one of Guyana’s well-known eateries, Salt and Pepper, I was filled with memories of their soft, puffy doughnuts covered in a cloud of powdered sugar. One bite and you were hooked as you wiped away the powdered sugar from the sides of your mouth. It was the best doughnut I had ever eaten in Guyana and since then I have measured all other doughnuts to that standard of taste and texture.

Don’t you find that the world seems to have gone overboard with the many glazes, sprinkles, toppings and fillings for doughnuts? From bacon to bourbon, from curds to custards, and from graham crackers to gingerbread, you can find it all glazed, topped or stuffed on or in doughnuts. I may sound old and crotchety but there are certain things that I like simple and simplicity is what I want in a