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Easy Hawaiian Style Malasadas Recipe

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Easy Hawaiian style malasadas are deep fried and rolled in sugar creating a light and fluffy donut. Perfect for Malasada day here in Hawai’i or anytime of year.

malasada

Whether you call it Malasada Day, Fat Tuesday, Mardi Gras, or something else, one thing’s for sure, delicious food will be a part of your day.

Here in Hawai’i it’s most often called Malasada Day or Fat Tuesday. This is the Tuesday before Ash Wednesday and the beginning of the season of lent.

A popular treat made for enjoyment on Fat Tuesday is malasadas. Malasada is a Portuguese dessert that was brought to the islands by immigrants that traveled to Hawai’i to work on the plantations.

malasada

Malasadas have quickly become the favorite Hawaiian island donuts. Malasadas are small yeast balls of dough, deep fried, and coated in granulated sugar. Traditional malasadas are not not filled, however in Hawai’i you can find both traditional malasadas as well as stuffed ones.

Popular filings used to stuff malasadas include:

  • Haupia
  • Guava
  • Lilikoi
  • Custard
  • Chocolate
malasada

If you’re looking for other popular desserts here in Hawai’i, try kulolo, sweet potato haupia bars, or haole brownies.

Home Maid Bakery on Maui and Leonard’s Bakery on O’ahu are popular for their yummy version of the malasada.

What do I need to make malasadas:

malasada ingredients

What’s the difference between bread flour and all purpose flour?

Bread flour contains a higher protein content than that of all purpose flour. Proteins create gluten. Gluten creates stringy strands that allow bread to have its characteristic elasticity and stretch.

Do I have to let the malasadas rise?

Letting the dough rise allows the yeast time to use up the sugars and break down the starches. This allows air to form within the dough creating light and fluffy dough. I would not recommend skipping this step. It’ll be well worth your wait.

What other toppings can you use on malasadas?

The classic topping is granulated sugar. You can also use cinnamon sugar, plain, or with a side of ice cream. Drizzle on some chocolate or strawberry sauce. The possibilities are endless.

malasada

How to store malasadas?

Hawai’i malasadas are best eaten fresh. If you somehow have leftovers you can store these in an airtight container at room temperature for a day or two. You can reheat the malasadas in a microwave when ready to eat.

Can you freeze malasada dough?

You sure can. Wrap tightly in plastic wrap and store in an airtight container. This will keep for a few months. Allow to defrost at room temperature or in the refrigerator overnight.

How to make malasadas?

In a small mixing bowl add yeast, warm water heated to 115F, and 1 teaspoon sugar. Set aside and allow to sit until foamy, about 10 minutes.

In the bowl of a stand mixer fitted with the paddle attachment add eggs. Mix until light and fluffy.

Add milk, evaporated milk, butter, sugar, and yeast mixture. Mix until well combined.

With the motor running slowly add flour mixture and salt. Mix dough until well combined and smooth.

Transfer to a lightly greased mixing bowl and cover with a towel. Place in a warm, dark area and allow to rise until doubled in size, about 1 hour.

Remove dough on to a floured surface. Roll dough to about 1 inch thickness. Using a cookie cutter, cup, or any round shape to cut dough. Place dough rounds on to a greased cookie sheet. Cover with a towel and allow to rest.

Place sugar in a large bowl and set aside. Heat oil of choice in a medium sauce pan over medium high heat until oil is heated to 375F. Place malasadas on oil to fry. Do not crowd the malasadas. Fry until golden brown or about 3-5 minutes on each side.

Remove malasada from oil and place on a cooling rack over a cookie sheet. Once malasada has slightly cooled, place in the bowl with sugar. Toss to coat.

ENJOY!

malasada

Easy Hawaiian Style Malasada Recipe

Relle Lum
Easy Hawaiian style malasadas are deep fried and rolled in sugar creating a light and fluffy donut. Perfect for Malasada day here in Hawai’i or anytime of year.
4.53 from 273 votes
Prep Time 2 hours 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Course Desserts
Cuisine Hawaiian
Servings 2 dozen
Calories 234 kcal

Ingredients
  

Instructions
 

  • In a small mixing bowl add yeast, warm water heated to 115F, and 1 teaspoon sugar. Set aside and allow to sit until foamy, about 10 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment add eggs. Mix until light and fluffy.
  • Add milk, evaporated milk, butter, sugar, and yeast mixture. Mix until well combined.
  • With the motor running slowly add flour mixture and salt. Mix dough until well combined and smooth.
  • Transfer to a lightly greased mixing bowl and cover with a towel. Place in a warm, dark area and allow to rise until doubled in size, about 1 hour.
  • Remove dough on to a floured surface. Roll dough to about 1 inch thickness. Using a cookie cutter, cup, or any round shape to cut dough. Place dough rounds on to a greased cookie sheet. Cover with a towel and allow to rest.
  • Place sugar in a large bowl and set aside. Heat oil of choice in a medium sauce pan over medium high heat until oil is heated to 375F. Place malasadas on oil to fry. Do not crowd the malasadas. Fry until golden brown or about 3-5 minutes on each side.
  • Remove malasada from oil and place on a cooling rack over a cookie sheet. Once malasada has slightly cooled, place in the bowl with sugar. Toss to combine.
  • ENJOY!

Nutrition

Serving: 1gCalories: 234kcalCarbohydrates: 36gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 55mgSodium: 80mgFiber: 1gSugar: 2g
Keyword baked goods, dessert, doughnut, hawaiian donut, home made, keeping it relle, malasada, malasadas, portuguese dessert
Did you make this recipe?Share a photo and tag @keeping.it.relle on Instagram so I can see all your delicious creations and Let me know how it was!

© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!

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malasadas

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By on February 25th, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

More posts by this author.

74 thoughts on “Easy Hawaiian Style Malasadas Recipe”

  1. Aloha Relle,
    Is it okay to let the Malasadas rise overnight and then fry them fresh in the morning?

    Mahalo, Keoni in WA

    Reply
    • Hi John. You can, but you don’t want to let it over proof as well. You can slow down this process by placing it in the fridge to rise overnight. Be sure to cover with a wet cloth if doing so, so the dough does not dry out. Thanks for stopping by.

      Reply
    • I prefer to use active dry for the flavor and consistency. Sometimes the instant yeast makes it rise too quickly and you loose that flavor. But if that is all you have it can work. I know yeast is hard to come by right now. Let me know how it goes.

      Reply
    • Yes since instant yeast is 25% more potent than active yeast you minus an active yeast measurement in any given recipe by 25%. So in this case you would just add 1 1/2 tsp + 1/4 tsp of instant yeast in the recipe above.

      Reply
  2. My 11 year old son & I made Malasadas together following your recipe and they turned out fantastic! We had fun making them & it tasted great the next morning as well – we microwaved them for 15 seconds & they were delicious. 1/3 of the batch is in the fridge for tomorrow, and other 1/3 is in the freezer for later use. Thank you Relle, for the wonderful recipe! The video instructions were very helpful, too.

    Reply
  3. Aloha Relle. Do you think this recipes could be turned into POI donuts with taro powder. Or do you have a recipe for Poi donuts?

    Mahalos and thank you for great recipes and cooking ideas.

    Mahalo Nui,

    Scottymac

    Reply
  4. 4 stars
    I lived in Hawaii and ate so many malasadas from Leonards. This recipe was so easy to follow and I would even say fool proof. The dough rose beautifully and when fried had the center so soft and chewy. This one is a keeper!

    Reply
  5. Hi! Does it matter what type of milk you use? I typically have coconut milk at home, but didn’t know if whole milk or 2% was better. Thanks! Looking forward to trying to make these on my own!

    Reply
  6. Thanks for your malasadas recipe. I just came back from a 1 month vacation on Big Island and Oahu and look for a malasada recipe.
    Your recipe is delicious Can’t stop eating them …
    Denis from Montéal, Canada

    Reply
  7. Mahalo for this recipe! Just tried to make it tonight and the dough didn’t rise… not sure what I did wrong, but gonna try again. Only thing I can think of is the water I used on the first step was maybe too hot? I just used hot water from the tap… wasn’t scalding or anything, just… hot.

    Any suggestions?

    Reply
  8. Hiii I tried to do these today and the dough wasn’t dense and to much flour what do you think I did wrong?

    Reply
    • Hi Ana. The dough wasn’t dense? Or it was? Making sure your measurements are correct is the key. Things like humidity can affect the dough. Adjust slightly as needed. If too wet add a little more flour. If too dry add a little milk or water.

      Reply
  9. Hello. Do these have the slightly thicker, chewy outer crust texture? I had some once that had this texture so different than a regular donut. It was amazing.

    Reply
    • Aloha Tyler. Definitely a different texture than a regular donut. The crust is a little more crispy. It’s so yummy. You have to try it. Have a great day.

      Reply
  10. What size cutter did you use to cut out the dough? The smallest one I had was 3.5 inches and that was WAY too big. I ended up cutting each circle in half and reshaping them by hand.

    They came out fantastic though!! I made coconut custard to fill them with and they were a huge hit!

    Reply
  11. I’m vegan so I subbed plant milk for the cow, made mybown evaporated milk, and for the egg subbed 1/2 cup + 1 tbsp of Just Egg. It turned out fantastic! My non-vegan family eaters loved them too!

    Reply
  12. 5 stars
    I just came back from New Orleans and enjoyed the beignets with powdered sugar so I am excited to try these malasadas with granulated sugar.

    Reply
    • Aloha. I’ve done haupia, liliko’i, chocolate, guava, etc. I should get a post up about that, but as of right now I don’t have any recipes for the fillings up on the blog.

      Reply
        • Aloha Rosalyn. I like haupia, liliko’i, guava, chocolate, ube, etc. I’ll have to get some recipes up for those. You can really use any pudding thickness consistency filling them. I’ll work on getting the filling recipes up here. Thank you.

          Reply
  13. The first day the Malasadas came out beautiful & delicious. I stored the leftovers in a gallon size ziplock bag. The next morning they were hard, not soft as the day before. Is this normal?

    Reply
    • Aloha Olivia. Fresh malasadas are the best. You can store in an air tight container. They should not be rock hard, but will not be as soft as the day before. Be sure to drain the excess oil before storing. You can zap them in the microwave or put them in a toaster oven for a bit to soften then back up as well as heat them up. Hope this helps. Have a great day.

      Reply
  14. 5 stars
    Hi Marcy
    I made this recipe to take to a Hawaiian themed party last night.
    What a hit it was – everyone complimented me and I was thrilled.
    I had a quantity of dough left so let it prove overnight and have made some sultana bread with it today which I cooked in my Remoska Grand. It is very delicious.
    Thank you for your lovely recipe and I will certainly be making it again.
    (I live in the UK)

    Reply
  15. Aloha Relle,

    I found your blog via an article on Mochiko Chicken in today’s NYT Cooking section. The first thing I looked for was Malasadas; and you have a recipe!

    I’m a Hawaiʻi ex-pat — a Kauka Kanaka Maoli living with my son in Portland, OR, and really miss all the local foods.

    I’ll try your recipe tonight…

    Mahalo plenty,

    –Brian

    Reply
  16. 5 stars
    Hey Relle
    Just finished watching the latest Great American Recipe episode that your malasada dish came out on top! Congrats! But I laughed so loud when one of the judges suggested that you ‘hollow’ out the inside of the malasada to make room for more filling! What the…..
    Anyway love your recipe collection! Keep up the good work!

    Reply

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