Malasadas (1963)

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HAWAIIAN CUISINE:
A COLLECTION OF RECIPES FROM MEMBERS OF THE SOCIETY FEATURING
HAWAIIAN, CHINESE, JAPANESE, KOREAN, FILIPINO, PORTUGUESE, AND COSMOPOLITAN DISHES
Published by the Hawaii State Society of Washington, D.C.
Charles E. Tuttle Company, Rutland, VT
1963

Pg. 68:
   _MALASADAS (Portuguese Doughnut)_
8 eggs
1 cup sugar
1 teaspoon salt
1 pint milk
4 cups flour or 2 cups potato (mashed) and 2 cups flour
2 yeast cakes
   Sift flour, salt and sugar.  Place yeast in 1 cup of warm milk and blend well.  Pour this mixture into bowl with about 2 1/2 cups dry ingredients, stirring.  Gradually add second cup of milk and rest of flour.  When thoroughly mixed, cover bowl and let rise.  When dough has risen sufficiently and appears light in texture, drop by tablespoon into hot fat and dry until golden brown.  Pour warm honey over doughnuts and serve immediately.  For smaller portions, use half the recipe.

(Maybe the Rusty Thomas menu collection has something before 1963?  Assuming I can get an appointment?--ed.)