Hawaiian Malasadas

There’s something undeniably magical about the moment you bite into a warm, fluffy Hawaiian malasada, the sugar coating glistening as it melts in your mouth. This delightful doughnut-like treat takes about 2 hours from start to finish and is simply irresistible, thanks to its light texture and rich flavor. The combination of yeast and butter gives these malasadas a remarkable quality that makes them memorable.

This recipe is perfect for anyone who enjoys baking or is seeking a sweet snack for gatherings or special occasions. Whether you’re celebrating a birthday, a family get-together, or simply indulging on a weekend, these malasadas will surely impress. You can also make the dough ahead of time and refrigerate it, allowing you to fry them fresh when needed.

Why You’ll Love This Recipe

• Each malasada is light and airy, creating a delightful mouthfeel.
• They’re made from simple ingredients, making preparation easy.
• The dough can be prepared a day in advance for convenience.
• Frying them to golden perfection enhances their flavor and texture.

What You’ll Need

Gather the following ingredients to embark on this delicious journey.

For the Dough

• 3 cups all-purpose flour
• 1 cup warm milk
• 1/4 cup sugar
• 2 1/4 tsp yeast
• 2 eggs
• 4 tbsp butter, softened
• 1 tsp vanilla
• 1 tsp salt

For Coating

• Sugar for coating

For Filling (optional)

• Custard for filling

Use whole milk for a richer flavor.

Substitutions & Swaps

• Almond milk can replace regular milk.
• Canola oil for frying instead of butter.
• Vanilla extract can be swapped for vanilla bean paste.
• Use pastry cream instead of custard for filling.

How to Make It

Let’s get cooking!

Activate

In a bowl, combine warm milk and sugar, then sprinkle the yeast on top. Allow it to sit for about 5 minutes until bubbly and frothy.

Mix

In a separate bowl, combine flour, eggs, butter, vanilla, and salt with the yeast mixture. Stir until the dough starts coming together.

Knead

Transfer the dough onto a floured surface and knead it for about 10 minutes until smooth and elastic.

Rise

Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise until it doubles in size, about 1 hour.

Shape

Punch down the dough and divide it into small balls, about the size of golf balls.

Second Rise

Place the shaped balls on a floured surface, cover them, and let them rise again until puffy, about 30 minutes.

Fry

Heat oil in a deep pan and fry the dough balls until golden brown, roughly 2-3 minutes on each side.

Coat

Remove fried malasadas from oil and roll them in sugar while still warm.

Fill

If desired, inject custard into the middle of each malasada using a pastry bag.

Serve

Enjoy these treats while they’re warm for the best taste experience.

How to Store It

Fridge: 2-3 days in an airtight container
Freezer: No, texture changes too much
Reheat: Microwave for 10 seconds or until warm

Tips for Best Results

• Ensure the yeast is fresh for proper activation.
• Use a candy thermometer to maintain correct frying temperature.
• Fry in small batches to avoid overcrowding the pan.
• Serve immediately for the best taste and texture.

Serving Suggestions

• Perfect for breakfast alongside a cup of coffee.
• Great for dessert following a tropical-themed meal.
• Ideal for sharing at parties or gatherings with friends.