Maui-Style Malasadas
If you’ve ever had a hot malasada in Hawaiʻi, you already know: this is not a “one-and-done” donut. This malasada recipe makes soft, fluffy, sugar-coated pillows that taste like Maui in the best way. Eat them plain, or fill them with haupia, custard, or lilikoi for the full bakery-box experience.
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Ohhh yes! Malasadas are one of the most popular foods in Hawaii to date. I grew up in the town of Makawao so of course I had a chance to try out Komoda’s malasadas. I can testify that it is one of the best malasadas I’ve had growing up in Maui.
“i only had 4 eggs so i added a bit of rum to balance the dough. the donuts came out very soft and fluffy. nice recipe, thank you.”
-Dots
What is Malasadas?
Malasadas are Portuguese-style yeast donuts that made their way to Hawaii during the plantation era, where they became a full-on local obsession. Traditionally, they’re fried until golden and rolled in sugar, then eaten warm while your self-control quietly leaves the room.
On Maui, I grew up in Makawao, which means I had the absolute privilege of tasting Komoda’s malasadas. And yes, I’m biased… but also, I’m right. They’re the kind of donut that makes you “just grab one” and then suddenly you’re holding an empty bag like it’s a mystery novel.
Where I find malasadas
If you’re visiting Hawaiʻi and want to taste the real deal, here are a few local spots I love to grab malasadas:
Little local tip: if a bakery offers pre-order or call-ahead pickup, do it. Malasadas sell out fast, and nobody wants to take that “we’re sold out” walk back to the car.
Why you’ll love malasadas
Because they’re:
- Fluffy and rich (thanks to eggs, butter, and a soft dough)
- Crisp on the outside, pillowy inside when fried at the right temperature
- Perfect plain OR filled (haupia, custard, guava, lilikoi, strawberry, you name it)
A true “hot-and-fresh” treat that feels like a bakery moment at home.
Malasada Ingredients
Here’s what makes this malasada recipe taste like the Hawaiʻi kind:
- Evaporated milk + regular milk: classic local-style richness
- Yeast: that airy, fluffy rise
- Eggs: tender structure and a richer bite
- Butter (or traditional lard): flavor + softness
- Bread flour: gives you that slightly chewy, bakery-style pull
Filling Ideas (Optional):
– For coconut filling: use my Haupia Pudding recipe from my YouTube video. (I’ll make a separate blog post for this in the future!)
– Custard: vanilla, chocolate, guava, lilikoi. *Recipe coming soon!
Suggested Ingredients/Equipment
- Stand mixer for easier kneading
- Instant-read thermometer so your oil stays in the sweet spot
- Dutch oven or heavy pot for steady frying temp
- Spider strainer for safe donut scooping
- Pastry bags + tips if you’re filling them
- Deep fryer to get the perfect frying temperatures and large batch loads. I also love this deep fryer because it comes with an oil filtration system?! Yes please!
How to Make Malasadas (Step-by-Step)
Time needed: 3 hours and 30 minutes
Here are clear step-by-step instructions on how to make your homemade malasadas.
- Bloom the yeast
In a bowl, whisk together warm evaporated milk, warm milk, sugar, and yeast. Let it sit for 8 to 10 minutes until foamy. (If it doesn’t foam, your yeast may be old, or the milk was too hot.
- Mix the dough
In a stand mixer bowl (hook attachment), add bread flour, remaining sugar, salt, eggs, and foamy yeast mixture. Mix until the dough begins to form.
- Add butter and knead
Add softened butter a little at a time. Knead 8 to 10 minutes until the dough looks smooth and elastic and starts pulling from the sides.
Dough should feel soft and slightly tacky, not dry. If it’s super sticky, add flour 1 tablespoon at a time, but don’t overdo it. - First rise
Transfer dough to a lightly greased bowl. Cover and rise in a warm spot about 1 hour, or until doubled.
- Second rise (for better texture)
Punch dough down, reshape into a ball, cover, and rise again about 1 hour.
(Overnight option: after the first rise, cover and refrigerate overnight. The flavor gets even better.) - Shape
Turn the dough onto a well-floured surface. Dust the top with flour and roll to ¾-inch thick. Cut into oval shapes (or rounds if you prefer). Place on a baking sheet, cover, and rise 30 minutes until puffy.
- Fry
Heat 2 inches of oil in a heavy pot to 360 to 375°F. Fry a few at a time (don’t crowd): 1 to 2 minutes per side, until golden brown. Transfer to a paper towel-lined rack or tray.
- Sugar coat
While still warm (not scorching hot), roll malasadas in granulated sugar.
- Fill (optional)
Let malasadas cool slightly. Poke the side with a chopstick and gently wiggle inside to create a cavity. Pipe filling until plump. Serve warm and enjoy!
How to store malasadas
Best rule: malasadas are happiest fresh and warm.
Unfilled malasadas:
- Store airtight at room temperature 2 to 3 days
- Reheat in the microwave 10 to 15 seconds (just enough to soften)
Filled malasadas:
- Refrigerate and eat within 3 to 5 days for the best quality
- Because fillings vary, treat dairy-based fillings more carefully
- Reheat in the microwave or in the oven to crisp it up
Freezing:
- Wrap fried malasadas individually in foil, then store in a freezer bag
- Freeze up to 2 to 3 months
- Thaw to room temp, then warm briefly in the microwave or oven (If sugared, you may want to re-roll in sugar after reheating.)
FAQs About This Malasada
360 to 375°F. This is the make-or-break zone. Too hot = dark outside, raw inside. Too low = greasy, heavy malasadas. An oil thermometer makes this stress-free.
Yes. After the first rise, refrigerate overnight. The dough is easier to work with the next day and the flavor improves.
Usually, the oil temp was too low, or the pot was overcrowded. Fry in small batches and keepchecking the temperature.
Oil too hot or malasadas too thick. Keep them at ¾-inch thickness and stay in the 360 to 375°F range.
Nope. Classic malasadas are often unfilled, just sugar-coated and eaten warm. Honestly? That’s the purest form.
Give this onolicious recipe a try! If you did give it a try, please leave a comment with a star rating below. Mahalo!
Similar Recipes You Might Love
- Haupia (a light dessert to accompany this!)
- Lilikoi Bars (if you’re in a tangy-sweet mood)
- Butter Mochi (another local dessert classic)
- Shave Ice (to cool off or need something light)
Malasadas Video Tutorial
Malasadas
Equipment
- deep fryer
Ingredients
- ½ cup warm evaporated milk (about 105 to 110°F)
- ¾ cup warm milk (about 105 to 110°F)
- 2 tsp yeast
- 1 tbsp sugar (for blooming)
- 5 ½ cups bread flour
- ⅓ cup sugar (for dough)
- ½ tsp salt
- 5 eggs
- ½ cup softened unsalted butter
- oil (for frying)
- sugar (for coating)
Instructions
- In a bowl, whisk warm evaporated milk, warm milk, 1 tbsp sugar, and yeast. Rest 8 to 10 minutes until foamy.
- In a stand mixer with hook attachment, add bread flour, remaining sugar, salt, eggs, and the foamy yeast mixture. Mix until dough forms.
- Add softened butter gradually and knead 8 to 10 minutes until smooth and elastic.
- Place the dough in a large bowl. Cover with a kitchen towel or plastic wrap. Let it rise in a warm place for about one hour or until doubled in size.
- After the dough has risen, punch it down, reshape into a ball, cover, and let it rise again for another hour.
- Roll dough on a floured surface to ¾-inch thick. Cut ovals or circles. Place on a baking sheet, cover, and rise 30 minutes until puffy.
- Heat 2 inches of oil to 360 to 375°F. Fry donuts 1 to 2 minutes per side until golden.
- Transfer fried donuts to a baking sheet lined with paper towels or a wire rack. Cool before rolling the malasadas in sugar.
- Optional: To fill, poke with a chopstick and wiggle around a little to create a cavity inside. Fill a pastry bag with your choice of filling and stuff the donut until it is firm and plump.
- Serve warm and enjoy this onolicious Malasada!
Can you provide some filling recipes?
Can you air fry the dough or strictly oil fry?
Aloha! Traditional malasadas are deep-fried—that’s how you get the iconic thin, shattering outside and fluffy inside. Air-fried versions can be tasty but the texture is more like a sweet roll than a true malasada.
If you want to try air fryer malasadas:
Shape small balls, proof until puffy.
Lightly brush with neutral oil.
Air fry 325–350°F for 6–8 min (until golden, ~200°F internal).
Immediately brush with melted butter and toss in sugar.
When can you let it sit overnight in the fridge… after the second hour of rest?
Hi! I’m wondering if you put all the sugar in? The 1/3 cup and the teaspoon? Or is the 1/3 cup for the outside of the malasadas?
1/3 cup of the sugar is used to coat the malasada. 1 tbsp of sugar goes into making the dough.
In the video the 1/3 sugar went into the dry ingredients and the 1 tbsp sugar went into the yeast mixture, so is it 1/3 sugar for coating or to go into the dough?
1/3 sugar is for the coating.
Can I make the dough ahead of time?
Yes! Just cover it so it doesn’t dry out.
Can the dough be prepared in the bread machine?
Yes it can!
i only had 4 eggs so i added a bit of rum to balance the dough.
the donuts came out very soft and fluffy. nice recipe, thank you.
Hello Tani,
You seem like a delightful person and I wish you well!
I don’t know much about Hawaii (I’d love to visit) but wanted to make you aware of an article “11 of the best donuts in America” which featured Pipelinebakeshop In Honolulu and their
Malasadas!
I find joy in connecting people with helpful resources and if you were not aware I wanted you to be!
Blessings from Missouri!
Your friend Steven
When do you coat with sugar and what kind? Just regular?
Hello Tani, I’d love to make this recipe—it looks delicious! I’m from the UK, though, and we typically use grams instead of cups for measurement. Would you mind sharing a version of the recipe with metric quantities? It would make things much easier on my end. Thanks so much!