Fluffy Golden Malasadas Recipe: Hawaiian Sweet Treats at Home

Sweet portuguese malasadas have captured my heart with their pillowy texture and irresistible charm.

fluffy clouds of fried dough beckon from every bakery window across the islands.

My first bite transported me straight to sunny hawaii’s vibrant streets.

Crisp golden exteriors give way to soft, tender interiors that melt instantly.

Sugar-dusted perfection awaits anyone brave enough to attempt these delectable treats.

Generations of cooks have passed down secret techniques for creating these memorable pastries.

You’ll want to roll up your sleeves and dive into this delightful culinary adventure right now.

Malasadas That Are Sweet, Puffy, and Hard to Resist

• Unlock Easy Weekend Baking: Create homemade malasadas that bring joy to your kitchen effortlessly.
• Quick Prep Magic: Whip up these Portuguese donuts in just over an hour, perfect for spontaneous treat-making without complicated techniques.
• Family Bonding Delight: Invite kids to help roll and dust sugar, transforming ordinary baking into a playful, memorable experience that creates delicious memories together.
• Crowd-Pleasing Comfort: These soft, pillowy pastries satisfy everyone from picky children to dessert-loving adults, making them ideal for gatherings, brunches, or casual weekend indulgences.

Malasadas (Sweet & Fluffy) Ingredient List

• Flour: The foundation of the dough, providing structure and texture for light, airy malasadas.
• Sugar: Adds sweetness and helps with yeast activation and golden-brown coloring.
• Eggs: Contribute richness, bind ingredients, and create a soft, tender texture.

• Whole Milk, Water: Hydrate the dough and help create a smooth, elastic consistency.
• Butter: Adds flavor, moisture, and helps create a tender crumb.

• Active Dry Yeast, Instant Yeast: Essential for making the dough rise and creating fluffy texture.
• Vanilla Extract: Provides a warm, sweet background flavor to the malasadas.
• Salt: Enhances overall flavor and balances the sweetness.

Malasadas Fluffy Donut Method

Step 1: Awaken the Yeast

Grab warm water and sprinkle active dry yeast into it.

Let the mixture sit quietly for about 5-10 minutes until it becomes frothy and bubbly.

This magical moment means your yeast is alive and ready to make those malasadas incredibly fluffy.

Step 2: Mix Wet Ingredients

• Whole milk
• Eggs
• Melted butter
• Vanilla extract

Blend these ingredients until they’re smoothly combined and looking silky.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Granulated sugar
• Salt

Ensure all dry ingredients are well mixed and free of lumps.

Step 4: Create Dough Magic

Pour the yeast mixture into the wet ingredients, then gradually add the dry ingredients.

Stir everything together until a soft, sticky dough forms.

This is where the transformation begins!

Step 5: First Rise

Cover the dough with a clean kitchen towel and let it rest in a warm spot for about an hour.

The dough will double in size, becoming puffy and promising.

Step 6: Shape the Malasadas

Punch down the risen dough and roll it out on a floured surface.

Cut into round shapes or free-form pieces.

Let the shaped dough rest for another 30 minutes.

Step 7: Deep Fry to Golden Perfection

Heat vegetable oil in a deep pan or fryer to 350°F.

Carefully drop dough pieces into the hot oil, frying until they turn a gorgeous golden brown.

Flip them once to ensure even cooking.

Step 8: Sugar Coating Bliss

Remove malasadas from oil and drain on paper towels.

While still warm, roll them in granulated sugar or powdered sugar for that classic sweet finish.

Step 9: Serve and Enjoy

Serve malasadas warm for the most incredible taste experience.

They’re best enjoyed immediately with friends and family.

Dough Tips for Homemade Malasadas

• Use lukewarm milk between 100-110°F to perfectly activate yeast without killing it, ensuring soft and fluffy dough texture.
• Add a pinch of sugar to your yeast mixture to help it foam and proof faster, indicating healthy and active yeast.
• Let dough rise in a warm, draft-free area like inside a turned-off oven with the light on, helping it double in size smoothly.
• On humid days, reduce liquid slightly or add extra flour to prevent sticky dough and maintain proper consistency.
• Maintain oil at 350-375°F for golden-brown malasadas that are crispy outside and tender inside, using a thermometer for precision.

Homemade Malasadas Reheat Tips

• Store leftover malasadas in an airtight container lined with paper towels for up to 2 days. The paper towels help absorb excess oil and prevent sogginess.
• Wrap individual malasadas in plastic wrap, then place in a freezer-safe bag. They'll stay fresh for 1-2 months when properly sealed.
• Warm refrigerated or thawed malasadas at 300°F for 5-7 minutes. This method restores their crispy exterior and soft interior.
• Zap cold malasadas for 10-15 seconds to quickly revive their warmth. Add a few seconds if they feel too cool, but avoid overheating to maintain texture.

Sweet Pairings for Malasadas

• Sip Alongside Tropical Bliss: Pair these pillowy Portuguese donuts with a refreshing guava or passionfruit juice that echoes Hawaii's vibrant flavors, creating a harmonious taste experience.
• Brew the Perfect Companion: Enjoy malasadas with a bold Hawaiian coffee or a rich espresso, letting the sweet pastry contrast beautifully with the robust coffee notes.
• Complement with Creamy Delight: Serve alongside a scoop of macadamia nut ice cream or a smooth vanilla custard, adding a cool, creamy dimension to the warm, sugary donut.
• Enhance with Fruity Twist: Drizzle malasadas with a homemade liliko'i (passionfruit) sauce or sprinkle with fresh tropical fruit like diced mango for a burst of bright, tangy flavor.

Homemade Malasadas Fluffy Styles

• Gluten-Free Portuguese Delight: Replace wheat flour with a blend of rice flour and almond flour, ensuring a light and crispy texture for those with gluten sensitivities.
• Vegan Sugar Bomb: Swap dairy milk with coconut milk, use aquafaba instead of eggs, and opt for plant-based butter to create a compassionate version of this classic treat.
• Keto-Friendly Spin: Craft low-carb malasadas using almond flour, coconut flour, and a sugar substitute like erythritol, creating a guilt-free indulgence for those following a ketogenic diet.
• Tropical Fruit Fusion: Incorporate mashed ripe banana or passion fruit puree into the dough for a vibrant, island-inspired flavor profile that adds natural sweetness and moisture.

FAQs

• What are malasadas originally from?

Malasadas originate from Portugal and were brought to Hawaii by Portuguese immigrants who worked on sugar plantations in the late 19th century.

• Are malasadas like donuts?

While similar, malasadas are typically larger, fluffier, and always coated in granulated sugar, without a hole in the center like traditional donuts.

• Do I need special equipment to make malasadas?

You’ll need a deep fryer or a heavy-bottomed pot for frying, a thermometer to monitor oil temperature, and basic baking tools like mixing bowls and a stand mixer or hand mixer.

• Can I make malasadas without a stand mixer?

Yes, you can mix and knead the dough by hand, but a stand mixer makes the process easier and helps develop the gluten for a softer, fluffier texture.

Malasadas Recipe

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4.5 from 28 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Portuguese malasadas deliver golden-brown bliss with crispy exteriors and pillowy centers. Sugary, light pastries promise delightful moments of pure comfort you’ll savor with each warm, delectable bite.

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Ingredients

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Main Ingredients:

• 3 cups (360 grams) all-purpose flour
• 1 cup (240 milliliters) warm whole milk
• 2 large eggs, beaten

Leavening and Sweeteners:

• 1 tablespoon active dry yeast
• 1/4 cup (50 grams) sugar (plus extra for coating)

Additional Ingredients:

• 4 tablespoons (60 milliliters) melted butter
• 1/2 teaspoon salt
• Vegetable oil (for frying)

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Instructions

1. Pour warm water into a small mixing bowl and sprinkle active dry yeast over the liquid, allowing it to dissolve and become frothy for approximately 5-7 minutes.
2. In a separate large mixing bowl, combine flour, sugar, and salt, creating a soft, powdery base for the dough.
3. Create a well in the center of the dry ingredients and pour in the activated yeast mixture, beaten eggs, evaporated milk, and melted butter.
4. Knead the mixture thoroughly using a wooden spoon or electric mixer until a smooth, elastic dough forms, approximately 5-6 minutes.
5. Cover the dough with a clean kitchen towel and let it rest in a warm, draft-free area for 1-1.5 hours, allowing it to rise and double in volume.
6. After rising, punch down the dough gently to release trapped air and prepare for shaping.
7. Roll out the dough on a lightly floured surface to roughly 1/2-inch thickness, ensuring an even texture.
8. Use a round cookie cutter or drinking glass to cut uniform circular shapes from the rolled dough.
9. Place the cut dough circles on a parchment-lined baking sheet, leaving sufficient space between each piece.
10. Allow the shaped dough to proof for an additional 30-45 minutes, becoming puffy and light.
11. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350-375°F for optimal frying temperature.
12. Carefully lower the dough circles into the hot oil, frying until golden brown on both sides, approximately 2-3 minutes per side.
13. Remove the fried malasadas using a slotted spoon, draining excess oil on paper towels.
14. While still warm, roll the malasadas in granulated sugar, ensuring complete coverage.
15. Serve immediately for the most delectable, freshly made Hawaiian treat.

Notes

• Ensure water temperature is warm, not hot, to prevent killing yeast and guarantee proper rising.
• Use fresh, active dry yeast for the best texture and most consistent rise in your malasadas.
• Let dough rest in a draft-free, warm spot to help it develop soft, pillowy texture that’s signature to authentic Portuguese donuts.
• Consider using a proofing box or slightly warmed oven to create ideal rising conditions for your dough.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Frying
• Cuisine: Portuguese

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 8 g
• Sodium: 100 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg