📝 About This Recipe
Originally brought to the Hawaiian Islands by Portuguese immigrants from Madeira and the Azores, these pillow-soft yeast donuts are a cornerstone of island comfort food. Unlike traditional donuts, malasadas are made with an enriched dough heavy on eggs and butter, resulting in a distinctively light, airy interior and a golden, crisp exterior. Rolled in granulated sugar while still hot, they offer a heavenly contrast of textures that melts in your mouth with every bite.
🥗 Ingredients
The Yeast Bloom
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Warm water (between 105°F and 115°F)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 4 1/2 cups All-purpose flour (sifted for extra fluffiness)
- 1/2 cup Granulated sugar
- 1/2 teaspoon Salt (fine sea salt preferred)
- 1 cup Whole milk (scalded and cooled to lukewarm)
- 1/4 cup Unsalted butter (melted and cooled)
- 4 Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure extract for best flavor)
For Frying and Coating
- 2 quarts Vegetable oil (for deep frying; peanut or canola also works)
- 1 1/2 cups Granulated sugar (for coating)
- 1 tablespoon Ground cinnamon (optional, for cinnamon-sugar variation)
👨🍳 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 bubbly.
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2
In a large stand mixer bowl fitted with the whisk attachment, beat the 4 eggs until they are light, fluffy, and pale yellow (about 3 minutes).
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3
Add the 1/2 cup sugar, melted butter, lukewarm scalded milk, and vanilla extract to the eggs. Mix on low speed until combined.
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4
Switch to the dough hook. Add the yeast mixture and 2 cups of the flour. Mix on low until a wet paste forms.
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5
Gradually add the remaining flour and salt. Knead on medium-low speed for about 5-7 minutes. The dough should be very soft, smooth, and slightly sticky; avoid adding too much extra flour.
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6
Place the dough in a large, lightly greased bowl. Cover with a warm, damp cloth and let rise in a draft-free spot until doubled in size, usually 1 to 1.5 hours.
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7
Punch down the risen dough to release air. Turn it out onto a lightly floured surface.
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8
Pull off golf-ball-sized pieces of dough (about 2 ounces each) and shape them into smooth rounds. Place them on a parchment-lined baking sheet, leaving 2 inches between each.
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9
Cover the rounds loosely with plastic wrap and let them rise again for 30-45 minutes until they look puffy.
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10
Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven until it reaches 350°F (175°C). Use a candy thermometer to maintain this temperature.
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11
Carefully drop 3-4 dough balls into the hot oil. Do not overcrowd the pot. Fry for about 2 minutes per side until they reach a deep golden brown.
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12
Use a slotted spoon to remove the malasadas and place them briefly on a wire rack lined with paper towels for only 30 seconds.
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13
While still very hot, toss the malasadas in a bowl of granulated sugar until generously coated on all sides.
💡 Chef's Tips
Ensure your eggs and milk are not cold; room temperature ingredients help the yeast thrive for a better rise. Maintain oil temperature strictly at 350°F; if it's too low, the dough absorbs oil and becomes greasy; if too high, the outside burns while the inside stays raw. For the most authentic texture, avoid using a rolling pin; shaping by hand keeps more air bubbles inside the dough. If you want to fill them, wait until they are coated in sugar, then use a small knife to poke a hole in the side and pipe in your favorite custard or jam.
🍽️ Serving Suggestions
Serve immediately while warm with a hot cup of Kona coffee for a true Hawaiian breakfast experience. Pair with a side of fresh tropical fruit like pineapple, mango, or papaya to cut through the richness. Fill with coconut haupia pudding or lilikoi (passion fruit) curd for a gourmet island twist. Enjoy alongside a glass of cold milk or a sparkling hibiscus iced tea.