Malasadas: Hawaiian Doughnuts. Munch Away!

These addictive treats are popular throughout Hawaii

We have the Portuguese to thank for having brought their way of making doughnuts to Hawaii more than one hundred years ago. These fried pastries, malasadas, without a central hole, have become their own Hawaiian thing.

I’ve found many recipes on the internet. Some say to use bread flour instead of all-purpose flour. The liquid may be milk, half and half, cream or evaporated milk. Eggs and butter seem to be constant ingredients. Sugar is used sparingly in the dough but liberally to coat the fried malasadas. One thing I add is vanilla because I like it in sweet doughs.

The Kauai Bakery in Lihue makes a huge variety of malasadas.

The bakery often sells out early in the day, but recently they’ve increased their production and carry a large variety of malasadas and refrigerated cakes.

Plain malasadas ready to eat. Very light-textured.

A selection of filled malasadas at Kauai Bakery. After the pastries are cool, a hole is created in each malasada and a flavored filling piped in. Here we have lilikoi (passion fruit), guava, coconut cream, and chocolate with chantilly malasadas.

Here’s a recipe for the way I make plain malasadas. I’ve included a series of photos after the recipe to illustrate the key steps.

Hawaiian Malasadas

Makes 16

This dough has a wonderfully smooth and stretchy feel. It’s very easy to make in a stand mixer or by hand, and the malasadas turn out light and tender. I use instant yeast because it mixes into the dough without a proofing step where you dissolve the yeast in liquid first and wait a few minutes to see if it bubbles. Beware: Instant yeast is not the same as rapid rise. The brand I use is SAF. I keep a bag of it in the freezer. I also let the dough rise in the fridge overnight to develop its flavor.

¾ cup heavy cream

4 tablespoons butter, unsalted or salted

3 ½ cups unbleached all-purpose flour (425 grams or 15 ounces)

1/3 cup granulated sugar

1 teaspoon table salt

2 ¼ teaspoons instant yeast (7 grams)

3 large eggs

1 teaspoon vanilla

1 to 2 quarts vegetable oil for frying (grapeseed. avocado, coconut)

Granulated sugar for coating malasadas

1.   In a small saucepan heat the cream and butter over medium low heat until the butter melts. Take the pan off the heat and set aside until the liquid feels warm, not hot. Test with a fingertip.

2.   In the large bowl of an electric mixer whisk together thoroughly the flour, sugar, and salt. Whisk in the yeast. Attach the flat beater and add the warm cream and butter. Mix on medium low speed until the contents of the bowl become crumbly, about 3 minutes.

3.   Switch to the dough hook and add the eggs and vanilla. Mix on medium low speed until the dough gathers into a mass, 1 to 2 minutes. Then raise the speed to medium and knead for 3 to 5 minutes, until the dough is smooth and elastic. Scrape down the side of the bowl and knead for 1 minute more on medium speed. Pick up the dough and work it with your hands to make sure it feels smooth and stretchy. Shape it into a ball and return it to the mixer bowl. The dough will weigh 2 pounds.

4.   Cover tightly and refrigerate overnight. The dough will double in volume in the cold.

5.   The next day, set the dough on your work surface and pat it out to a 6- to 7-inch square. Dust with a little flour if it feels sticky. Line a large baking sheet with cooking parchment and cut the dough into 16 even pieces (each should weigh around 2 ounces). Roll each between your palms into a ball and set the balls well apart on the parchment. Flatten the balls until they’re about 3 inches across and ½-inch thick. Cover loosely with a kitchen towel and let them rise about 45 minutes until puffy and light. Rising time will depend on your kitchen temperature. Have paper towels spread out on a flat surface to drain the malasadas.

6.   To fry the malasadas, heat the oil in a heavy 10-inch skillet over medium heat to 360-365 degrees F. Meanwhile, cut the parchment the malasadas are on so that each malasada is resting on its own piece of parchment.

7.   One at a time, pick up a malasada on its parchment and slip it into the oil on its paper. Remove the paper from the oil with tongs. Cook no more than 4 to 6 malasadas at a time. Fry for 2 minutes per side. With a slotted spoon, transfer the malasadas onto the paper towels.

8.   Return the temperature of the oil to 360-365 degrees and continue frying the malasadas.

9.   When all the malasadas are cooked, put about ½ cup granulated sugar into a paper bag and add 5 or 6 malasadas. Close the bag and shake vigorously to coat the malasadas. Transfer the malasadas to a serving platter. Repeat until all malasadas are coated. Then dig in!

Malasadas are best when eaten warm. Leftovers can be reheated briefly, 20 to 30 seconds, in a microwave.

Here’s the completely kneaded dough. It’s ready to set aside to rise.

I put the dough into a 2-quart bowl lightly coated with nonstick spray. For the best flavor, I refrigeate the dough, covered, overnight.

The risen dough. It’s ready to be shaped into malasadas.

The recipe makes sixteen 2-ounce malasadas. The recipe directions show you how to get the risen dough to this point.

After flattening each dough ball slightly, cover the batch and let the malasadas rise until they’re puffy and light-textured, about 45 minutes. They’re ready to fry!

The fat, in this case coconut oil, has been heated to 360-365 degrees F. Four malasadas cook for 2 minutes on each side, then they’re transfered to paper towels.

Fried malasadas ready to be tossed in a bag with granulated sugar.

Here’s a look at the inside of a malasada. The crumb is tender to the bite and very yummy!

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