Portuguese 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.
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.
- 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
- 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!