📝 About This Recipe
Brought to the shores of Hawaii by Portuguese immigrants in the late 19th century, Malasadas have become an iconic island staple. These 'hole-less' donuts are characterized by their incredibly light, eggy interior and a crisp, sugar-dusted exterior that crackles with every bite. Unlike traditional donuts, they are enriched with plenty of butter and evaporated milk, creating a pillowy texture that is truly unforgettable.
🥗 Ingredients
The Yeast Bloom
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1/4 cup Warm Water (between 105°F and 110°F)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Dough
- 4 1/2 cups All-Purpose Flour (sifted, plus more for dusting)
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Salt
- 4 large Eggs (at room temperature)
- 1 cup Evaporated Milk (lukewarm)
- 1/4 cup Unsalted Butter (melted and cooled slightly)
- 1 teaspoon Vanilla Extract (pure extract preferred)
Frying and Coating
- 6-8 cups Vegetable Oil (for deep frying)
- 1 1/2 cups Granulated Sugar (for coating)
- 1 tablespoon Ground Cinnamon (optional, for the coating)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the 4 1/2 cups of flour, 1/2 cup of sugar, and salt.
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3
In a separate medium bowl, lightly beat the 4 eggs. Whisk in the lukewarm evaporated milk, melted butter, and vanilla extract until well combined.
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4
Create a well in the center of the dry ingredients. Pour in the yeast mixture and the wet egg mixture.
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5
Using a dough hook or a sturdy wooden spoon, mix until a soft, sticky dough forms. If using a mixer, knead on medium-low speed for 5-7 minutes until the dough is smooth and elastic. It will remain slightly sticky, which is the secret to a light malasada.
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6
Grease a large bowl with oil. Place the dough inside, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Punch the dough down gently to release air. Turn it out onto a well-floured surface.
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8
Pat the dough into a rectangle about 1/2 inch thick. Using a round biscuit cutter or a knife, cut the dough into 2.5-inch circles or squares. Do not cut holes in the middle!
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9
Place the cut dough pieces on a floured baking sheet, cover lightly, and let them rise again for 30-45 minutes until puffy.
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10
Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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11
Carefully drop 3-4 pieces of dough into the hot oil. Do not overcrowd the pot. Fry for about 2 minutes per side until they are a deep golden brown.
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12
Use a slotted spoon to remove the malasadas and place them briefly on a paper towel-lined plate for only 30 seconds to drain excess oil.
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13
While still very hot, toss the malasadas in a bowl filled with the sugar (and cinnamon, if using) until generously coated on all sides.
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14
Serve immediately while warm for the best texture and flavor.
💡 Chef's Tips
Always use a thermometer; if the oil is too cold, the dough absorbs grease; if too hot, the center stays raw. Don't over-knead the dough, as too much gluten development will make them chewy rather than fluffy. Use evaporated milk instead of regular milk for a richer, more authentic 'local-style' flavor. For a professional touch, use a piping bag to fill the warm malasadas with coconut haupia pudding or guava jam. To keep them warm while frying batches, place finished malasadas in a 200°F oven, but sugar them just before serving.
🍽️ Serving Suggestions
Pair with a hot cup of Kona coffee for the quintessential Hawaiian breakfast. Serve alongside fresh tropical fruits like papaya, mango, or pineapple. Fill with a cool vanilla custard or chocolate ganache for a decadent dessert. Enjoy with a glass of cold milk or a refreshing lilikoi (passion fruit) juice. Serve in a brown paper bag for that authentic 'roadside stand' feel.