📝 About This Recipe
Originally brought to the Hawaiian islands by Portuguese immigrants from Madeira and the Azores, Malasadas have become an iconic island staple. These 'eggy' yeast-leavened doughnuts are fried to a deep golden brown and rolled in granulated sugar, resulting in a crisp exterior and a pillowy, airy center. Unlike traditional doughnuts, they lack a hole, allowing for a satisfyingly soft bite that captures the warm, comforting spirit of Aloha.
🥗 Ingredients
The Yeast Bloom
- 1/4 cup Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (1 standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Dough
- 4 cups All-Purpose Flour (sifted; may need up to 1/2 cup extra)
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Salt (fine sea salt)
- 4 large Eggs (at room temperature)
- 1 cup Whole Milk (warmed slightly)
- 1/4 cup Unsalted Butter (melted and cooled)
- 1 teaspoon Vanilla Extract (pure extract preferred)
Frying and Finishing
- 2 quarts Vegetable Oil (for deep frying; use neutral oil like canola)
- 1 cup 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 fragrant.
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2
In the bowl of a stand mixer fitted with the dough hook, whisk together the 4 cups of flour, 1/2 cup sugar, and salt.
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3
In a separate medium bowl, lightly beat the 4 eggs. Whisk in the warm milk, melted butter, and vanilla extract until well combined.
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4
Make a well in the center of the dry ingredients. Pour in the yeast mixture and the wet egg mixture.
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5
Mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 5-7 minutes. The dough should be very soft and slightly sticky; if it is too wet to handle, add extra flour 1 tablespoon at a time.
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6
Lightly grease a large bowl with oil. Transfer the dough to the bowl, cover with plastic wrap or a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Gently punch down the risen dough. Turn it out onto a lightly floured surface and pat it into a rectangle about 1/2 inch thick.
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8
Using a round biscuit cutter or a knife, cut the dough into 2-inch rounds or squares. Place the pieces on a parchment-lined baking sheet, leaving space between them.
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9
Cover the cut dough pieces loosely and let them rise again (second proof) for about 30-45 minutes until they look puffy.
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10
While the dough rises, 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 for 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, turning once, 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 wire rack lined with paper towels to drain for only 30 seconds.
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13
While still very warm, toss the malasadas in a bowl of granulated sugar (or cinnamon-sugar) until generously coated on all sides.
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14
Allow to cool slightly before serving. For filled malasadas, poke a hole in the side with a small knife and pipe in coconut haupia, custard, or chocolate cream.
💡 Chef's Tips
Always use a thermometer to maintain the oil temperature at 350°F; if the oil is too cool, the dough absorbs grease; if too hot, the outside burns before the inside cooks. Ensure your eggs and milk are not cold from the fridge, as room temperature ingredients help the yeast work more effectively for a better rise. Don't over-knead the dough—it should remain soft and slightly tacky to ensure that signature light and airy interior texture. For the most authentic experience, serve these immediately while they are still warm; malasadas lose their magical texture as they sit. If you don't have a round cutter, you can pull off golf-ball-sized pieces of dough and flatten them slightly by hand for a more rustic look.
🍽️ Serving Suggestions
Pair with a hot cup of Kona coffee or a chilled POG (Passion-Orange-Guava) juice for a true Hawaiian breakfast. Serve alongside fresh tropical fruits like sliced papaya, mango, or pineapple to cut through the richness of the fried dough. For a decadent dessert, serve with a side of warm coconut caramel sauce for dipping. Traditionalists enjoy them plain, but they are fantastic stuffed with a thick vanilla bean custard or guava jam. Great for a brunch spread next to savory items like Portuguese sausage and eggs.