Easy Hawaiian Style Malasadas Recipe (2024)

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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.

Easy Hawaiian Style Malasadas Recipe (1)

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.

Easy Hawaiian Style Malasadas Recipe (2)

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
Easy Hawaiian Style Malasadas Recipe (3)

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:

Easy Hawaiian Style Malasadas Recipe (4)

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.

Easy Hawaiian Style Malasadas Recipe (5)

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!

Easy Hawaiian Style Malasadas Recipe (6)

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.

4.54 from 290 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs 15 minutes mins

Cook Time 5 minutes mins

Total Time 2 hours hrs 20 minutes mins

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

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Easy Hawaiian Style Malasadas Recipe (7)

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Easy Hawaiian Style Malasadas Recipe (2024)

FAQs

What is the difference between malasadas and doughnuts? ›

The difference, as explained by Rachel Laudan in The Food of Paradise: Exploring Hawaii's Cultural Heritage is in the dough: "What distinguishes the malasada from the everyday yeast doughnut is the eggy dough — about one egg to every cup of flour — and the use of milk or cream.

What are malasadas in Hawaii? ›

Malasadas are light and fluffy Hawaiian donuts rolled in granulated sugar and usually filled with a tropical fruit flavored custard, curd, or cream. And these homemade Hawaiian donuts are relatively easy to make, thanks to a dough that comes together in just 15 minutes and is proofed overnight!

What is the popular donut in Hawaii? ›

We started making malasadas as part of the Portugese tradition for Shrove Tuesday back in 1953. Now, we make them continuously everyday. We are Hawaii's original malasada™ bakery. All of our malasadas are made with our special dough using the finest ingredients.

Should malasadas be refrigerated? ›

This will help you gauge just how long it takes for the dough to brown in the hot oil. Although not quite the same as the day they were made, malasadas can be refrigerated, or you can keep them on the counter—either way, wrap them in plastic wrap, and eat the next day.

Why are malasadas purple? ›

The poi malasadas here are to die for. It's like a regular malasada but purple inside because of the taro.

Why are malasadas so popular in Hawaii? ›

It's an understatement to call malasadas part of Hawaii's culinary gifts. Ever since an influx of Portuguese farmers brought the recipe to the region at the end of the 19th century, these fried donuts have become a staple of Hawaiian pastry shops.

What ethnicity is malasadas? ›

Malassada is a Portuguese fried pastry from the Azores. It is a type of doughnut, made of flattened rounds of yeasted dough, coated with sugar and cinnamon or accompanied with molasses.

How to keep malasadas fresh? ›

For filled malasadas, you can refrigerate them overnight and microwave for 10 sec/donut. If you want to eat them within the day, you can keep them at room temperature.

Why do people eat malasadas on Fat Tuesday? ›

On the Portuguese island of Madeira, malasadas are eaten on Terça-feira Gorda (Fat Tuesday in English), which is also the last day of the Carnival of Madeira. Malasadas were cooked in order to use up all the lard and sugar in the house, in preparation for Lenten restrictions.

Are malasadas like beignets? ›

When I lived in Honolulu, I was obsessed with Malasadas - Hawaii's version of the Beignet. Fat Tuesday is Malasada Day in Hawaii. A malasada is a fried, sugar-coated Portuguese donut and it is meant to use up all the fat and sugar in the house before Lent begins.

What is the rarest donut in the world? ›

The priciest doughnut on the planet is filled with champagne and topped with 24-karat gold. It's called the Golden Cristal Ube, and a dozen will set you back $1,200. The world's most most expensive doughnut is featured in an upcoming episode of CNBC's "Secret Lives of the Super Rich."

What is the difference between malasada and donut? ›

In the most basic terms, the malasada is a yeast donut, sans hole. The dough is distinguished from that of other yeast donuts by its egginess and also by the use of milk (often evaporated).

How long will malasadas last? ›

Like sushi, it is just one of those foods that were meant to be eaten right away. Don't toss your excess, though. They should keep in the fridge for about a week or so. Pop them into the microwave for 30 seconds, prior to eating.

How to store filled malasadas? ›

You can extend the shelf-life by storing the malasada in an airtight container, either at room temperature for 3 days or in the refrigerator for up to 5 days. If you fill your Hawaiian Malasada, they will require refrigeration. Store them in a bag or container in the refrigerator for up to 5 days.

Are malasadas and beignets the same? ›

Beignets are commonly made of pâte à choux (the type of dough used to make eclairs) that is cut into squares and fried. Malasadas, with their eggy, yeasted dough, are more similar to the German doughnuts known as Berliners, save for the fact that Berliners are filled with jelly.

What are the two types of doughnuts? ›

Yeast doughnuts, as the name clearly spells out, are made from dough leavened with yeast (think brioche), whereas cake doughnuts are traditionally made from a kind of cake batter that uses a chemical leavener (i.e. baking powder or baking soda).

What is the difference between doughnut and donut? ›

Donut is an alternate spelling of doughnut. Some dictionaries point out that donut is rarely used outside the United States. All of them recognize doughnut as the main spelling, as do some of the more popular style guides. Doughnut might be the spelling you should use if you want to be sure you're not making a mistake.

What are 12 donuts called? ›

Correct answer is: C. We know that a dozen is equal to 12 units. Option c depicts 12 donuts, which make up a dozen.

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