Sweet Hawaiian Malasada Doughnuts: A Delightful Homemade Recipe

Ingredients

1 1/4 cups whole milk
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup granulated sugar
2 large eggs
1/4 cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
4 cups vegetable oil, for frying
1 cup granulated sugar, for coating

Steps and instructions

Heat the milk in a small saucepan over low heat until it reaches 110-115 degrees Fahrenheit, then remove from heat.
In a large bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes, until it becomes frothy.
Add the sugar, eggs, melted butter, and vanilla extract to the yeast mixture and stir until well combined.
In a separate bowl, combine the flour and salt. Gradually add to the wet ingredients and stir until a sticky dough forms.
Lightly flour a clean surface and knead the dough for about 5 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours, until it doubles in size.
After the dough has risen, roll it out on a lightly floured surface to about 1/2-inch thickness. Cut circles out of the dough using a round biscuit or cookie cutter.
Heat the vegetable oil in a deep fryer or large saucepan to 350 degrees Fahrenheit.
Fry the doughnuts in the hot oil until golden brown, about 2 minutes on each side. Drain on paper towels.
While the doughnuts are still warm, roll them in the granulated sugar until fully coated.

Tools for making

Mixing Bowl - A large bowl to mix and combine the ingredients.
Small Saucepan - Used to heat the milk for the dough.
Biscuit or Cookie Cutter - A round cutter to shape the dough into circles.
Deep Fryer or Large Saucepan - To fry the doughnuts in hot oil.
Kitchen Towel - Used to cover the dough while it rises.
Clean Surface - A flat surface for kneading and rolling out the dough.
Paper Towels - To drain the fried doughnuts and remove excess oil.

Recipe variations

Adding different flavorings to the dough, such as lemon or orange zest, cinnamon, or nutmeg.
Using alternative types of milk, such as almond milk or coconut milk, for a dairy-free version.
Replacing some or all of the all-purpose flour with whole wheat flour for a healthier option.
Making filled malasadas by injecting a filling of your choice, such as custard, chocolate, or fruit preserves, into the center of each doughnut.
Creating different glazes or toppings for the malasadas, such as chocolate ganache, powdered sugar, or a drizzle of caramel sauce.
Experimenting with different frying oils, such as coconut oil or peanut oil, to impart a unique flavor.
Adding various mix-ins to the dough, like chocolate chips, shredded coconut, or chopped nuts, to give the malasadas extra texture and taste.
Making mini malasadas by cutting smaller circles of dough and frying them for a shorter time.
Creating a savory version by omitting the sugar and adding herbs, spices, and grated cheese to the dough.
Trying a gluten-free version by using a gluten-free flour blend or almond flour instead of all-purpose flour.

Recipe overview

Enjoy a taste of Portuguese culture with these delicious Malasada Doughnuts. These fluffy, sugar-coated treats are a beloved favorite in Hawaii and are sure to become a favorite in your home too. The recipe might seem complex at first glance, but the process is simple and straightforward - perfect for bakers of all skill levels. By following the steps, you first create a yeast dough that's allowed to rise until it's light and airy. Then, you'll form the dough into rounds and fry them until they're golden brown and delectably crispy on the outside, while remaining soft and fluffy on the inside. The final touch is a generous coating of granulated sugar. The result is an irresistibly sweet and indulgent treat that's perfect for any special occasion or just a casual weekend afternoon. Enjoy them warm for the ultimate doughnut experience!

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. However, you may need to adjust the measurements and skip the step of dissolving the yeast in warm milk. Consult the yeast packaging for specific instructions.
Can I use a different type of milk? Yes, you can use different types of milk such as low-fat or almond milk. However, whole milk provides a richer flavor and texture.
Can I use a different type of oil for frying? Yes, you can use a different type of oil for frying, such as canola or peanut oil. Just make sure it has a high smoke point and neutral flavor.
Do I need to use a deep fryer? No, you don't need a deep fryer. A large saucepan with enough oil to fully submerge the doughnuts will work just fine.
Can I freeze the doughnuts? Yes, you can freeze the doughnuts. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw at room temperature and reheat if desired.

Serving dishes and utensils

Mixing bowls - Used for mixing the dough and other ingredients.
Baking sheets - Used for placing the cut doughnuts before frying.
Deep fryer or large saucepan - Used for frying the doughnuts in hot oil.
Round biscuit or cookie cutter - Used for cutting the dough into circular shapes.
Paper towels - Used for draining the fried doughnuts and removing excess oil.
Kitchen thermometer - Used for measuring the temperature of the milk and oil.
Clean kitchen towel - Used for covering the dough while it rises.
Flour for dusting - Used for dusting the surface while rolling out the dough.

Origin stories

Malasadas were born out of Portuguese tradition and brought over to Hawaii by sugar plantation workers in the late 19th century. In Portugal, these doughnuts were traditionally made and savored on Terça-feira Gorda, the day before the start of Lent. The goal was to use up all the lard and sugar in the house before the Lenten fast. This sweet delight quickly became a beloved staple in Hawaii, being readily available across the islands today. Interestingly, the Hawaiian version has evolved into a filled doughnut, often stuffed with tropical flavors like guava, passion fruit, and coconut cream. However, the traditional Portuguese malasadas are unfilled, rolled in sugar, and served as is, allowing the simple, yeasty dough to shine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.