Easy Malasadas Recipe (Fluffy Hawaiian Doughnuts)

Fluffy on the inside, golden on the outside.

If you've never had a malasada, let me tell you what you're missing: A soft, pillowy doughnut, fried golden, rolled in sugar, and best eaten warm enough to burn your fingertips just a little. No hole in the middle, no glaze to wait on, and no good reason to stop at one.

The first time I had Malasadas, I didn't even know what they were. They are so delicious! I love them, and anytime I get a chance, I will grab them up and eat them.

Malasadas came over from Portugal, and Portuguese workers carried them to Hawaii in the 1800s. There they became a Fat Tuesday tradition, the day before Lent starts, when folks used up their butter, eggs, and sugar. Bakeries across the islands still draw a line out the door for them.

Now, I'll be honest with you. Frying dough at home sounds fussy, and I understand why you might skip it. But this is just a simple yeast dough, a little patience while it rises, and a pot of hot oil. If you can make a pan of cinnamon rolls, you can make these. Fry up a batch on a Saturday morning and the whole kitchen will smell like the county fair.

Malasadas Ingredients

Prep time: 30 minutes · Rising time: about 1 hour 45 minutes · Cook time: 15 to 20 minutes · Makes: about 20 malasadas

For the dough

• 1 cup whole milk, warmed to about 110°F
• 2¼ teaspoons (1 packet) active dry yeast
• ⅓ cup granulated sugar
• 3 large eggs, at room temperature
• 4 tablespoons (½ stick) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 4 to 4½ cups all-purpose flour (about 500 to 560 grams), plus more for dusting

For frying and coating

• About 2 quarts vegetable or canola oil
• 1 cup granulated sugar, for rolling
• 1 teaspoon ground cinnamon (optional, mixed into the sugar)

How to Make Malasadas

1. Wake up the yeast. In a large bowl, stir the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit 5 to 10 minutes until foamy. If it never foams, the yeast is old, or the milk was too hot or too cold, so start over.
2. Mix the dough. Whisk in the rest of the sugar, the eggs, melted butter, vanilla, and salt. Stir in 4 cups of the flour, then add more a little at a time until you have a soft dough that's slightly sticky but pulls away from the sides of the bowl.
3. Knead. Knead 6 to 8 minutes by hand on a floured counter, or 5 minutes in a stand mixer with the dough hook, until smooth and springy.
4. Let it rise. Put the dough in a greased bowl, cover it, and set it somewhere warm until doubled, about 1 hour.
5. Get your landing pad ready. Cut 20 squares of parchment paper, about 4 inches each, and line a baking sheet with them.
6. Shape the dough. Punch the dough down and divide it into 20 pieces, about 2 ounces (55 grams) each. Roll each into a smooth ball and set it on a parchment square. Cover loosely and let rise 30 to 45 minutes until puffy.
7. Heat the oil. Pour about 2 inches of oil into a heavy pot or Dutch oven and heat it to 350°F (175°C). Clip a thermometer to the side and check it often.
8. Fry. Lift a malasada by its parchment square and lower it gently into the oil, three or four at a time. After a few seconds, pull the paper out with tongs. Fry 1½ to 2 minutes per side until deep golden brown.
9. Drain and sugar. Move the malasadas to a wire rack for 30 seconds, then roll them in sugar while they're still warm. Let the oil come back to 350°F before the next batch.
10. Serve warm. Like I said, they're best the minute they're cool enough to hold.

Tips for Perfect Malasadas

• Use a thermometer. Oil that's too cool makes greasy malasadas. Oil that's too hot browns the outside before the middle cooks. Keep it between 340°F and 350°F.
• Fry a test one first. If it browns in under a minute per side, turn the heat down a little.
• Don't crowd the pot. Three or four at a time keeps the oil hot and gives them room to puff.
• Go easy on the flour. A slightly sticky dough makes a soft, fluffy doughnut. Too much flour makes them dense.
• Don't skip the second rise. That's what makes them light.
• Respect the hot oil. Use a heavy pot with tall sides, never walk away from it, and keep water away from it. Keep a lid nearby in case of a flare-up.

Malasada Fillings and Variations

The classic version is plain and rolled in sugar, and I wouldn't change a thing. But if you want to dress them up:

• Cinnamon sugar: Mix 1 teaspoon of cinnamon into the coating.
• Orange zest: Add 1 tablespoon of zest to the dough along with the sugar.
• Filled malasadas: Let them cool for a few minutes, poke a hole in the side with a skewer, and pipe in vanilla custard, chocolate hazelnut spread, raspberry jam, or haupia (Hawaiian coconut pudding).

Malasadas Storage and FAQ

How do I store leftovers? Malasadas are best the day you make them. Keep any extras in an airtight container at room temperature for up to 1 day, and don't refrigerate them, since the cold dries them out. Warm one in the microwave for 8 to 10 seconds to bring back the soft texture.

Can I make the dough ahead? Yes. After the first rise, punch the dough down and chill it, covered, for up to 12 hours. Shape it while cold, then give it 45 to 60 minutes at room temperature to puff up before frying.

Can I bake malasadas instead of frying? You can, but you'll get a sweet roll and not a malasada. Frying is what gives them that crisp-tender outside and fluffy middle.

What's the difference between malasadas and doughnuts? Malasadas are an egg-rich yeast dough with no hole, fried and rolled in sugar instead of glazed. They're a little richer and chewier than a regular doughnut.

What kind of oil should I use? Any neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Give these a try and let me know how they turn out in the comments.

Keep On Cooking!

-The Recipe Guy