Malasadas are fluffy Portuguese-style doughnuts that have become a beloved favorite in HawaiŹ»i. This classic recipe combines yeast, flour, eggs, sugar, melted butter, and evaporated milk to create a soft dough that rises before being fried until golden brown. Each warm malasada gets a generous coating of sugar and cinnamon for a sweet, satisfying finish. These homemade treats are perfect for family gatherings, parties, fundraisers, or whenever you crave a taste of HawaiŹ»iās carnival traditions. For another local favorite, try our Frank DeLimaās Malasadas. You can also explore this traditional Punahou Malasadas recipe from the University of HawaiŹ»i.
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MALASADAS
There are those of us that so look forward to carnival season hereā¦.for the food. One of the most common booths is the Malasada booth. A Portuguese doughnut that Hawaii has become well known for at a handful of bakeries around the island.
Ingredients
- 1 (.25 oz.) pkg. active dry yeast
- 1 tsp. sugar
- 1/4 c. warm water
- 6 c. all-purpose flour
- 6 large eggs, beaten
- 1/2 c. sugar
- 1/4 c. butter, melted
- 1 c. evaporated milk
- 1 c. water
- 1 tsp. salt
- oil for frying
- 1/4 c. sugar
- 1/2 tsp. cinnamon
Instructions
- In a mixing bowl, dissolve yeast and sugar in warm water; set aside.
- Place flour in a large mixing bowl; make a well in the center.
- Add yeast mixture and remaining ingredients.
- Beat well to form a soft dough.
- Cover; let rise 1 hour until doubled in size.
- In a wok or deep fat fryer; heat oil.
- In a shallow dish; combine sugar and cinnamon; reserve.
- Using ice cream scoop, drop dough into hot oil; brown on both sides.
- Drain on paper towels.
- Toss in sugar mixture.
How To Serve:
- Makes 6-7 dozen.
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