If you’ve never had malasadas before, let me introduce you to your new favorite pastry! These fluffy, golden, fried dough balls are a beloved treat from Hawaii (with Portuguese roots) that are crispy on the outside and melt-in-your-mouth soft on the inside. Whether you enjoy them warm out of the fryer, sprinkled with sugar, or filled with gooey fillings like chocolate or cream, malasadas are one of those desserts you’ll find hard to resist.
Why You’ll Love This Recipe
Malasadas are the kind of treat that makes you feel like you’re on vacation with every bite. They have that perfect balance between crispy and soft—seriously, the texture is incredible. Once you take a bite, you’re greeted with the slightest crunch before it melts into the soft, pillowy dough. These little fried doughnuts are simple but oh-so-satisfying.
And, let’s not forget the fact that you can easily make them at home. It’s a bit of work, but once you’ve mastered the dough and frying process, you’ll be able to make these little clouds of joy whenever the craving strikes. They’re perfect for brunch, a sweet afternoon snack, or even as an after-dinner treat.
Ingredients (Full list of ingredients below!)
You don’t need any fancy ingredients to make malasadas—just the basics! Here’s a peek at what you’ll need:
- Active dry yeast
- Whole milk
- Sugar
- Eggs
- Butter
- Flour
- Vanilla extract
- Salt
I’ll provide the full list of ingredients below, but these are the essentials that will bring your malasadas to life.
Directions
Step 1: Activate the Yeast
Start by warming up the milk (make sure it’s not too hot—around 110°F or 45°C). Stir in a little sugar and sprinkle your yeast over the top. Let it sit for about 5-10 minutes until it becomes frothy and bubbly. This means your yeast is activated and ready to go!
Step 2: Make the Dough
In a large mixing bowl, combine the yeast mixture with the eggs, melted butter, vanilla extract, and the remaining sugar. Mix until everything is well combined. Gradually add the flour and salt, stirring to form a dough. Knead the dough for about 5-7 minutes, either by hand or with a stand mixer, until it’s smooth and elastic.
Step 3: Let the Dough Rise
Once the dough is ready, cover it with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until it doubles in size. This will give you those light and fluffy malasadas!
Step 4: Shape the Malasadas
Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and divide it into small portions—about the size of a golf ball. Roll each portion into a smooth ball and set them aside on a floured tray to rest for about 30 minutes. They’ll puff up a bit more during this time.
Step 5: Fry the Malasadas
Heat up some oil in a large pot or deep fryer to around 350°F (175°C). Fry the malasadas in batches, being careful not to overcrowd the pan. Fry each one for about 2-3 minutes on each side, until they’re golden brown and crispy. Once they’re done, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
Step 6: Coat with Sugar
While the malasadas are still warm, roll them in granulated sugar or cinnamon sugar for that perfect finishing touch. You can also fill them with a little custard, chocolate, or cream for an extra indulgent twist.
Expert Tips and Tricks
- Frying Temperature: Make sure the oil is hot enough before you start frying—350°F (175°C) is perfect. If the oil is too cool, your malasadas will soak up too much oil and become greasy. If it’s too hot, they’ll burn on the outside before cooking through.
- Don’t Overcrowd the Pan: Fry the malasadas in small batches to ensure they cook evenly. Overcrowding the pan can cause the temperature to drop, resulting in soggy malasadas.
- Try Different Fillings: If you’re feeling adventurous, you can fill the malasadas with different flavors! Cream cheese, chocolate ganache, or even fruit preserves can make these even more exciting.
Recipe Variations and Possible Substitutions
- Filling Variations: While traditional malasadas are unfilled, you can get creative and add your favorite fillings, like custard, chocolate, or even sweet cream cheese. Just use a piping bag to inject the filling after frying.
- Cinnamon Sugar Coating: Instead of using plain sugar, coat your malasadas in a cinnamon sugar mixture for an extra layer of flavor.
- Vegan Version: If you prefer a vegan version, you can substitute the milk with almond or oat milk, and replace the eggs with a flax egg or another egg substitute. Use dairy-free butter as well.
Serving and Pairing Suggestions
Malasadas are best served fresh, while they’re still warm and soft. Pair them with a cup of strong coffee or a chilled glass of milk for a perfect treat. They’re also great for sharing at brunch, a potluck, or a family gathering. Serve them alongside some tropical fruit or a light fruit salad to balance out the sweetness.
Storage and Reheating Tips
If you somehow have leftovers (which I doubt will happen!), store your malasadas in an airtight container at room temperature for up to 2 days. To reheat, just pop them in a 350°F (175°C) oven for about 5-7 minutes until they’re warm and crispy again.
4 FAQs
1. Can I freeze malasadas?
Yes, you can freeze them! After they’ve been fried and cooled, wrap them tightly in plastic wrap and store them in a freezer-safe bag. To reheat, bake them in the oven at 350°F (175°C) for about 8-10 minutes.
2. Do I need to use a deep fryer?
No, you don’t need a deep fryer. A large pot or Dutch oven with enough oil to submerge the malasadas works just as well. Just be sure to monitor the oil temperature carefully.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough the night before, let it rise, and then store it in the fridge. The next day, let it come to room temperature before shaping and frying.
4. Why is my dough not rising?
If your dough isn’t rising, it could be because the yeast wasn’t activated properly (check the temperature of the milk next time) or because the room temperature is too cold. Try to let the dough rise in a warmer spot.
Conclusion
Malasadas are truly a treat that will make your taste buds sing. They’re sweet, soft, and just the right amount of crispy on the outside. Whether you’re enjoying them with family, friends, or on your own, these little doughnuts are sure to bring a smile to your face. So, grab your ingredients, heat up the oil, and treat yourself to some warm malasadas—you won’t regret it!
Print
Malasadas: Soft, Sweet, and Perfectly Fried—The Ultimate Treat!
- Prep Time: 30 minutes (excluding rise time)
- Cook Time: 10 minutes (frying)
- Total Time: 2.5 hours (including rise time)
- Yield: 12–15 malasadas 1x
- Category: Dessert, Snack, Brunch
- Method: Fried
- Cuisine: Hawaiian, Portuguese
- Diet: Vegetarian
Description
Malasadas are fluffy, golden, fried dough balls that are crispy on the outside and melt-in-your-mouth soft on the inside. A beloved Hawaiian treat with Portuguese roots, they can be enjoyed plain or filled with chocolate, custard, or cream. Whether for brunch, a snack, or dessert, these malasadas are irresistible.
Ingredients
- 2 1/4 tsp active dry yeast
- 1/2 cup whole milk
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
- Granulated sugar or cinnamon sugar (for coating)
Instructions
- Activate the Yeast:
In a bowl, warm the milk to around 110°F (45°C). Stir in a little sugar and sprinkle the yeast over the top. Let sit for 5-10 minutes until frothy. -
Make the Dough:
Mix the yeast mixture with eggs, melted butter, vanilla extract, and the remaining sugar. Gradually stir in the flour and salt until a dough forms. Knead for 5-7 minutes until smooth and elastic. -
Let the Dough Rise:
Cover with a clean towel and let rise in a warm place for 1-2 hours, until doubled in size. -
Shape the Malasadas:
Punch down the dough and turn it onto a floured surface. Divide into small portions (golf ball size). Roll into smooth balls and let rest for 30 minutes. -
Fry the Malasadas:
Heat oil to 350°F (175°C). Fry in batches, 2-3 minutes per side, until golden and crispy. Use a slotted spoon to transfer to paper towels. -
Coat with Sugar:
While warm, roll malasadas in granulated sugar or cinnamon sugar for the perfect finish. You can also fill them with custard, chocolate, or cream.
Notes
- Frying Temperature: Ensure the oil is hot enough (350°F/175°C) to avoid greasy malasadas.
- Overcrowding: Fry in small batches for even cooking.
- Creative Fillings: Try adding custard, chocolate ganache, or sweet cream cheese.
Nutrition
- Serving Size: 1 malasada
- Calories: 200
- Sugar: 8g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg