📝 About This Recipe
Originally brought to Hawaii by Portuguese immigrants, these pillowy, hole-less doughnuts have become an iconic staple of island street food. Each golden sphere is fried to a perfect crisp on the outside while remaining incredibly light, airy, and eggy on the inside. Rolled in a thick coating of granulated sugar, they offer a nostalgic, melt-in-your-mouth experience that is far superior to your average doughnut.
🥗 Ingredients
The Yeast Bloom
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1/4 cup Warm Water (105°F to 110°F)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Dough
- 4 cups All-Purpose Flour (sifted, plus extra for dusting)
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Salt (fine sea salt)
- 4 large Eggs (at room temperature)
- 1 cup Whole Milk (lukewarm)
- 1/4 cup Unsalted Butter (melted and cooled)
- 1 teaspoon Vanilla Extract (pure extract)
Frying and Coating
- 2 quarts Vegetable Oil (for deep frying)
- 1 cup Granulated Sugar (for rolling)
- 1 teaspoon 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 the mixture 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 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 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 ingredient mixture.
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5
Using a dough hook or a sturdy wooden spoon, mix until a soft, sticky dough forms. The dough should be much wetter and stickier than traditional bread dough; do not be tempted to add too much extra flour.
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6
Knead the dough for about 5-8 minutes in the mixer (or 10 minutes by hand) until it becomes smooth and elastic, though it will remain tacky to the touch.
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7
Place the dough in a large, lightly greased bowl. Cover with a warm, damp cloth and let it rise in a draft-free spot for 1.5 to 2 hours, or until doubled in size.
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8
Once risen, gently punch down the dough. Turn it out onto a lightly floured surface and pat it down to about 1/2-inch thickness.
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9
Use a round biscuit cutter or a knife to cut the dough into 2-inch circles or squares. Place the portions on individual squares of parchment paper to make transferring them to the oil easier.
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10
Cover the cut dough pieces and let them rise a second time for about 30-45 minutes until they look puffy.
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11
Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to exactly 350°F (175°C). Use a candy thermometer to monitor the temperature closely.
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12
Carefully drop 3-4 pieces of dough into the hot oil. Fry for about 2 minutes per side, turning once with a slotted spoon, until they are a deep golden brown.
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13
Remove the malasadas with a slotted spoon and drain them briefly on paper towels for only 30 seconds.
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14
While still very hot, toss the malasadas in a bowl filled with the coating sugar (and cinnamon if using) until generously covered.
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15
Serve immediately while warm for the best texture and flavor.
💡 Chef's Tips
Temperature is key: If your oil is too hot, the outside burns before the inside cooks; if too cool, they become greasy. Don't over-flour the dough: A sticky dough results in the signature light and airy texture. Use room temperature eggs: This ensures the dough rises properly and the fats emulsify perfectly. For a professional touch, use a piping bag to fill the warm malasadas with coconut haupia pudding or guava jam after coating in sugar. Always eat them fresh: Malasadas are best within the first hour of frying; they don't store well for long periods.
🍽️ Serving Suggestions
Pair with a hot cup of Kona coffee for the quintessential Hawaiian breakfast experience. Serve alongside a bowl of fresh tropical fruit like pineapple, mango, and papaya. For a decadent dessert, serve with a side of warm chocolate ganache or caramel for dipping. Offer a variety of coatings by mixing the sugar with li hing mui (dried plum) powder for a sweet-and-sour local twist. Enjoy at a backyard BBQ or picnic as the ultimate crowd-pleasing finger food.