Malasadas are special to Hawaii. They are pretty much the Hawaii’s most famous donuts. It is fried to a crispy brown color. Rolled in sugar and filled with a sweet filling of your choice.
Malasadas became a part of Hawaii’s food culture thanks to the Portuguese. It’s a doughnut that has been fried until it is golden brown and light and fluffy in the middle. It’s rolled in sugar and sometimes have various fillings. I remember eating these on special occasions or strolling through community events.
Video Tutorial
Check out this video to help you gain more insight on how to make Malasadas. Also, subscribe to my YouTube to help support me so I can continue making more of these contents. Mahalo!
Malasadas-Hawaiian Style
Malasadas are special to Hawaii. They are pretty much the Hawaii's most famous donuts. It is fried to a crispy brown color. Rolled in sugar and filled with a sweet filling of your choice.
Equipment
- Fryer
Ingredients
- 1/2 cup whole milk
- 2 tbsp sugar
- 1 1/2 tsp dry yeast
- 2 3/4 cup bread flour
- 1/4 tsp salt
- 1/3 cup sugar more for coating the malasada
- 2 eggs
- 1 tbsp melted unsalted butter
- 1/4 cup heavy cream
- 1 tsp vinegar
- 1 tsp vanilla extract
- oil for frying
Instructions
- Warm up the milk and add in the yeast and sugar. Set it aside until it becomes frothy looking. *TIP: If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
- In the meantime, whisk the bread flour with salt and sugar. Set aside.
- Beat the eggs until it becomes bubbly. Add in the yeast mixture, melted butter, heavy cream, vanilla extract, and vinegar. Mix it well.
- With the flour mixture, create a small well and add in part of the egg mixture. Using a wooden spoon, mix it together while slowly adding in the rest of the egg mixture.
- When the dough starts to look loose and shaggy, transfer it to a flat surface and knead it until the dough begins to smooth out.
- Transfer it to a large bowl and cover it with a towel or plastic wrap. Let it rise for 2 hours or until it has doubled in size.
- After the dough has finished rising, begin to form the malasadas. Take a piece from the dough and start to form 2 inches of discs. It can be formed by hand or flattening the dough and cutting out circular shapes. Make as many discs as the dough allows.
- Set it on a baking sheet, cover, and let it rise once more for two hours.
- Heat up 2 inches of oil. Carefully add in the dough to the oil and let it cook for about 2 minutes or until it begins to look golden brown. Flip it and let it cook until it looks brown.
- Remove from the oil and set it aside on a wire rack with a baking sheet at the bottom to catch any leftover oils. Cook the rest of the dough using the same process.
- After the dough has cooled down, in a bowl with sugar, roll the malasada in the sugar until all sides have been coated. Repeat the process until all of the doughnuts have been covered in sugar.
- If you want to have a filling in the malasada, you can add in the haupia pudding that I’ve made in a previous video.
- Using a knife, cut a small hole in the malasada and using a chopstick or long stick like a skewer, wiggle it side to side to create a hollow for the filling. Fill the malasada with the desired filling using a pastry bag.
- Serve and enjoy these onolicious malasadas!
