Malasadas are a Portuguese-inspired treat, popular in Hawaii, that will quickly become your new favorite indulgence. With a crispy, sugar-coated exterior and soft, airy interior, they’re the perfect dessert or snack for any occasion. This recipe is easy to follow and makes the process of creating these deep-fried beauties at home a total breeze. Prep time is around 30 minutes, and you’ll be savoring warm malasadas in less than an hour!
Personal Story & Background:
I first encountered malasadas when I visited Hawaii several years ago. I was wandering through a local bakery, and the smell of fresh malasadas frying was so irresistible that I couldn’t help but stop. One bite, and I was hooked. I had never tasted anything like them—warm, soft, and perfectly sweet with that satisfying crunch from the sugar coating.
I’ve made them at home a few times since, and while they’re a treat, they hold a special place in my heart because they remind me of that vacation—the beautiful beaches, warm sun, and of course, those malasadas! These sweet doughnuts are perfect for any time of day, whether you’re indulging in a Sunday breakfast or finishing a delicious meal with a little sweetness.
The key to a great malasada is the texture of the dough. It should be slightly sticky when handling, but the result after frying is wonderfully fluffy and light. Traditional malasadas are often filled with cream or custard, but I prefer them plain and sugar-coated because there’s something so satisfying about the simplicity.
Ingredient Notes:
- All-purpose flour: The base for your dough. You’ll need it to give structure, but you want the dough to stay soft.
- Active dry yeast: This is what will make your malasadas puff up during frying. Make sure it’s fresh for the best rise.
- Sugar: You’ll mix sugar into the dough for sweetness, and then roll the fried malasadas in more sugar to give them a lovely coating.
- Eggs: They help to enrich the dough, giving it that soft texture and golden color.
- Milk: Whole milk works best for a soft, slightly creamy dough.
- Butter: Adds richness to the dough, making it light and fluffy when fried.
- Salt: A small amount balances the sweetness.
- Vegetable oil: For frying. You’ll need enough to submerge the malasadas for the perfect crispiness.
Substitutions:
- If you’re looking for a dairy-free version, you can swap the milk for almond or coconut milk and the butter for coconut oil.
- For a unique twist, you could add a touch of cinnamon or nutmeg to the sugar you roll the malasadas in for extra flavor.
Step-by-Step Instructions:
1. Activate the yeast: In a small bowl, dissolve 1 tablespoon of sugar in 1 cup of warm milk. Sprinkle in the yeast and stir. Let it sit for 5-10 minutes until it becomes foamy. This ensures the yeast is activated and will work its magic in your dough.
2. Make the dough: In a large mixing bowl, combine 3 cups of all-purpose flour, the remaining ¼ cup of sugar, and ½ teaspoon of salt. Create a well in the center and add the foamy yeast mixture, 2 beaten eggs, and 4 tablespoons of melted butter. Mix everything together until the dough starts to form.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead it for 5-7 minutes until it’s smooth and elastic. The dough will be slightly sticky, but resist the urge to add too much flour. The more you knead, the fluffier your malasadas will be!
4. Let the dough rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size. If you’re short on time, you can place the dough in a warm oven (just set it to the lowest heat) for a quicker rise.
5. Heat the oil: In a large pot or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). It’s crucial that the oil is hot enough for frying; if it’s too cold, the malasadas will soak up oil and be greasy, so make sure it reaches the right temperature.
6. Shape the malasadas: Punch down the risen dough and turn it out onto a floured surface. Divide it into small portions, rolling each into a ball or oval shape, about 1-2 inches in diameter. They don’t need to be perfect, so feel free to let your doughnut shapes be a little rustic!
7. Fry the malasadas: Carefully place the dough balls into the hot oil, being sure not to overcrowd the pot. Fry them for 3-4 minutes, flipping halfway through, until they’re golden brown and crispy. You’ll know they’re done when they puff up and are a beautiful deep golden color.
8. Coat in sugar: Remove the malasadas from the oil and drain them on paper towels for a moment. While they’re still hot, roll them generously in sugar until they’re fully coated. The sugar sticks best when they’re fresh out of the fryer.
Expert Tips for the Best Results:
- Don’t skip the resting time: Allowing the dough to rise properly is key to getting the soft and airy texture. Be patient and let it double in size.
- Maintain oil temperature: If the oil is too hot, the malasadas will burn before they cook through. If it’s too cool, they’ll become greasy. A thermometer is a helpful tool to keep the oil at 350°F.
- Fresh yeast is essential: Old or expired yeast won’t activate properly and may result in flat malasadas. Always check the date on your yeast packet.
Serving Suggestions:
These malasadas are best served fresh and warm, straight out of the fryer. They make an excellent treat for breakfast, dessert, or even an afternoon snack with a cup of coffee or tea. You can also try serving them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent treat!
Storage and Reheating Tips:
Malasadas are best enjoyed the day they’re made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F oven for 5-10 minutes to restore their crispness.
Frequently Asked Questions:
1. Can I make malasadas in advance? It’s best to fry them fresh, but you can prepare the dough ahead of time and store it in the fridge overnight to save time the next day. Just let it come to room temperature before frying.
2. Can I use a different type of oil for frying? While vegetable oil is the most common, you could use other neutral oils like canola oil or sunflower oil. Just avoid oils with strong flavors, like olive oil.
3. Can I freeze malasadas? Yes! If you want to freeze them, make sure they’ve cooled completely. Store them in a zip-top bag or airtight container for up to a month. Reheat them in the oven to restore some of their crispiness.
Conclusion:
Making malasadas at home is a fun and rewarding experience, and they’re perfect for sharing with loved ones. Whether you’re hosting a weekend brunch or just treating yourself, these fluffy, sweet doughnuts are sure to impress. Don’t be surprised if they disappear faster than you can make them—malasadas are that good! Enjoy, and don’t forget to share your own malasada-making stories or variations in the comments. Happy frying!
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Homemade Malasadas: Sweet, Fluffy Perfection
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 14 malasadas 1x
- Category: Dessert, Snack
- Method: Deep Frying
- Cuisine: Portuguese, Hawaiian
- Diet: Vegetarian
Description
Malasadas are a Portuguese-inspired treat, popular in Hawaii, with a crispy, sugar-coated exterior and soft, airy interior. Perfect for breakfast, dessert, or an indulgent snack, these deep-fried doughnuts come together in less than an hour.
Ingredients
- 3 cups all-purpose flour
- 1 tbsp active dry yeast
- 1/4 cup sugar (plus extra for coating)
- 1 cup warm whole milk
- 2 large eggs, beaten
- 4 tbsp melted butter
- 1/2 tsp salt
- Vegetable oil (for frying)
Instructions
- Activate the Yeast
Dissolve 1 tablespoon of sugar in warm milk, then stir in the yeast. Let sit for 5-10 minutes until foamy.
- 2. Make the Dough
In a large mixing bowl, combine flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, eggs, and melted butter. Mix until a sticky dough forms.
- 3. Knead the Dough
Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- 4. Let the Dough Rise
Place the dough in a greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
- 5. Heat the Oil
In a deep fryer or large pot, heat 2 inches of vegetable oil to 350°F (175°C).
- 6. Shape the Malasadas
Punch down the dough, then divide it into small portions (1-2 inches in diameter). Roll into balls or oval shapes.
- 7. Fry the Malasadas
Carefully drop the dough balls into the hot oil, frying in batches for 3-4 minutes, flipping halfway, until golden brown.
- 8. Coat in Sugar
Drain on paper towels, then immediately roll in sugar while still warm.
Notes
- Use fresh yeast for the best rise.
- Keep oil at 350°F for even frying.
- Slightly sticky dough ensures a fluffy texture.
Nutrition
- Calories: 220
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
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