As I stood by the stovetop, the sweet aroma of frying dough filled the air, instantly transporting me to the sun-kissed shores of Hawaii. These classic Hawaiian Malasadas are not just a treat; they’re a delightful blend of cultures, once rooted in Portuguese tradition and now a beloved staple in Hawaiian cuisine. With their warm, pillowy exteriors and customizable fillings, they’re the ultimate comfort food, perfect for breakfast or an indulgent afternoon snack. Plus, they’re incredibly simple to whip up with just a few pantry staples. Imagine biting into one and savoring the melting sweetness of chocolate or the refreshing burst of guava! Curious to see how easy it is to create this beloved delicacy? Let’s dive into the recipe together! Why are Hawaiian Malasadas a must-try? Irresistible Flavor: The blend of slightly sweet and airy dough makes these malasadas a heavenly treat, enhanced further by your choice of decadent fillings. Cultural Experience: Each bite takes you on a culinary journey, blending the rich traditions of Portuguese cuisine with the tropical vibes of Hawaii. Endless Variations: From gooey chocolate to tropical guava, the customization options are endless—why not try different fillings for a fun twist? Quick to Make: Using basic pantry staples, you can whip up these delightful treats in no time, making them perfect for any occasion. Crowd-Pleaser: Whether it’s brunch with friends or a cozy family gathering, these malasadas are sure to impress! Check out our Hawaiian Roll French toast recipe for another delightful brunch idea! Hawaiian Malasadas Ingredients For the Dough • Bread Flour – Provides structure and chewiness essential for the dough; substitute with all-purpose flour if necessary, but the texture may vary. • Sugar – Adds sweetness and aids in browning; can replace with a sugar substitute if desired. • Fast-Acting Dry Yeast – Responsible for leavening the dough quickly; instant yeast can also be used. • Salt – Enhances flavor and balances sweetness. • Eggs – Contribute to the richness and moisture of the dough. • Whole Milk – Adds creaminess; can substitute with evaporated milk for a richer flavor. For Frying • Vegetable Oil – For frying; ensure ample oil is used to achieve a properly cooked malasada. For Coating • Granulated Sugar – Coats the malasadas for that signature sweetness and crunch. Feel free to experiment with different fillings to create a variety of Hawaiian malasadas that cater to every taste! Step‑by‑Step Instructions for Hawaiian Malasadas Step 1: Prepare the Dough In a large mixing bowl, combine bread flour, sugar, yeast, and salt, mixing them well. Gradually add the beaten eggs, warmed whole milk, and softened butter, stirring until a soft, sticky dough forms. The dough will look slightly glossy and should pull away from the sides of the bowl. Set aside for the next step. Step 2: First Rise Cover the bowl with a kitchen towel and let the dough rise in a warm area until it doubles in size, which typically takes about 1 hour. You’ll know it’s ready when it looks puffy and has risen significantly. The dough may also feel light and airy to the touch. Step 3: Shape the Malasadas Once risen, punch down the dough to release the air and divide it into equal portions. Grease your hands with oil to prevent stickiness, then shape each piece into smooth balls, about the size of a golf ball. Place the formed malasadas onto an oiled baking sheet, allowing some space between them. Step 4: Second Rise Cover the shaped malasadas again with a cloth and let them rise until they become puffy and nearly double, which should take about 30 minutes. This second rise will ensure they are light and fluffy when fried, resulting in the perfect Hawaiian malasadas. Step 5: Heat the Oil While the malasadas are rising, heat vegetable oil in a deep pan to 365°F (185°C). Use a thermometer to keep an eye on the temperature, ensuring the oil is hot enough for frying. The right temperature is key for achieving that perfectly golden and crispy exterior. Step 6: Fry the Malasadas Carefully lower the puffy malasadas into the hot oil, a few at a time to avoid overcrowding. Fry each side for about 3 minutes or until they turn golden brown. Keep an eye on them; they should rise to the surface and bubble, indicating they are cooking through. Step 7: Sugar Coating Once golden and cooked through, remove the malasadas from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While still warm, toss each malasada in granulated sugar to coat thoroughly. This step adds that signature sweetness and crunch to your Hawaiian malasadas. Step 8: Serve Your Hawaiian malasadas are now ready to be enjoyed! Serve them warm, either plain or with delightful fillings like custard or chocolate. Picture yourself taking a bite into the fluffy exterior and savoring the deliciousness within—perfection for breakfast, brunch, or a delightful afternoon treat! Hawaiian Malasadas Customization Ideas Feel free to let your creativity shine and make these delicious malasadas truly your own with these fun variations! Filled Options: Experiment with fillings like vanilla custard, chocolate, haupia (coconut), or tropical guava. Each filling adds a different flavor burst that complements the warm dough. Imagine breaking into a malasada and discovering a sweet surprise inside! Baked Version: For a healthier twist, brush the dough with an egg wash and bake instead of frying. This will create a softer, cake-like texture while still delivering that delightful sweetness. Spiced Sugar: Add a dash of cinnamon or nutmeg to your sugar for coating to introduce a layer of warm spices. It’s a subtle yet delightful twist that makes each bite feel cozy and nostalgic. Fruit Zest: Incorporate zest from oranges or lemons into the dough for a citrusy brightness, enhancing the overall flavor. The aromatic essence will remind you of sunny days at the beach. Chocolate Drizzle: After cooling, drizzle melted chocolate over the malasadas instead of sugar for an indulgent treat. It’s an irresistible pairing you won’t want to miss. Gluten-Free: Substitute bread flour with a gluten-free flour blend. Ensure to add a binding agent like xanthan gum for the right texture without the gluten. Extra Crunch: Roll your malasadas in crushed nuts or coconut flakes instead of sugar for added texture and flavor. This little change takes them to a whole new level of deliciousness. Tropical Fillings: Try unique tropical flavors like ube (purple yam) or lilikoi (passion fruit) for an exotic twist that pays homage to Hawaiian culture. Your taste buds will go on a sweet vacation! Now that you’ve got a range of variations, why not get started? And if you’re looking for another delightful recipe, check out our Hawaiian Roll French toast for a perfect brunch companion! Storage Tips for Hawaiian Malasadas Room Temperature: Store malasadas uncovered at room temperature for up to 3 hours to maintain their crispness; avoid sealing, as moisture can cause sogginess. Fridge: If you need to store malasadas for longer, place them in an airtight container in the fridge for up to 2 days, but note that they may lose some of their fluffy texture. Freezer: For longer storage, freeze malasadas in a single layer and then transfer them to a zip-top bag. They can last for up to 3 months in the freezer; reheat in an oven to restore their texture. Reheating: To enjoy your malasadas again, warm them in the oven at 350°F (175°C) for about 10 minutes; this will help bring back that fresh, light quality! Expert Tips for Hawaiian Malasadas Perfect Oil Temperature: Always use a thermometer to maintain the oil at 365°F (185°C) for crispy, golden malasadas without burning. Prevent Stickiness: Keep your hands oiled while shaping the dough to avoid any stickiness, ensuring easier handling and perfect shapes. Fresh is Best: Malasadas taste best when enjoyed immediately after frying. If storing, keep them at room temperature and consume within a few hours to retain freshness. Experiment with Fillings: Don’t hesitate to get creative with fillings like chocolate, guava, or coconut. Just remember to avoid overfilling to prevent spills during frying. Keep Space in Between: Ensure there’s enough space between the shaped malasadas on the baking sheet during the second rise, allowing them to expand without sticking together. What to Serve with Hawaiian Malasadas? Picture yourself sitting down to enjoy these delightful treats, with the scent of warm malasadas wafting through the air as you sip your favorite drink. Fresh Tropical Fruit: Juicy mango or pineapple adds a refreshing burst of flavor, perfectly balancing the sweetness of the malasadas. Servings like fresh papaya or guava salad would also work beautifully to complement the dish. Creamy Coconut Whipped Cream: This luscious topping amplifies the tropical vibes while adding a velvety texture that pairs wonderfully with every sweet bite. Your taste buds will dance with joy! Rich Chocolate Sauce: Drizzling a silky chocolate sauce over your malasadas turns them into an indulgent dessert. Each bite is a heavenly experience when chocolate and fluffy dough meet. Coffee or Tea: A hot cup of your favorite brew, whether it’s rich coffee or fragrant tea, provides the perfect companion to enjoy alongside your malasadas during breakfast or brunch. Vanilla Ice Cream: Serving warm malasadas with a scoop of vanilla ice cream creates an incredible contrast between hot and cold. The creaminess of the ice cream complements the fluffy doughnut feel beautifully. Caramel Sauce: Drizzling homemade or store-bought caramel sauce over your malasadas adds a rich, sweet element that will melt in your mouth, making each bite utterly irresistible. Chilled Fruit Preserves: Pair your malasadas with apricot, guava, or passion fruit preserves for a delightful fruitiness. This combo enhances the experience, bringing a tropical twist to every mouthful. Make Ahead Options These Hawaiian Malasadas are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the dough up to 24 hours in advance by mixing all the ingredients and letting it rise in the refrigerator, which actually enhances the flavor. Simply shape the malasadas and let them rise again for about 30 minutes at room temperature before frying. If you choose to fill your malasadas, prepare the fillings ahead of time and store them in an airtight container in the fridge for up to 3 days. Just remember to coat them in sugar right before serving to ensure they remain as delightful as freshly made! This way, you can enjoy homemade goodness with minimal work on busy mornings. Hawaiian Malasadas Recipe FAQs How do I select the right ingredients for Hawaiian malasadas? Absolutely! The quality of your ingredients can greatly influence the outcome of your malasadas. For the best flavor and texture, use bread flour, which gives a chewy quality. Ensure your yeast is fresh; check the expiration date to guarantee that it will rise properly. Choose whole milk for added creaminess, and feel free to use large eggs that are at room temperature for optimal blending. What is the best way to store leftover Hawaiian malasadas? Very! To keep your malasadas fresh, it’s best to store them uncovered at room temperature for no more than 3 hours. This prevents them from getting soggy. If you need to store them longer, wrap them in plastic wrap or place them in an airtight container in the refrigerator for up to 2 days, but be aware that the texture may not be the same. Can I freeze Hawaiian malasadas, and if so, how? Absolutely! To freeze malasadas, first allow them to cool completely. Then, lay them in a single layer on a parchment-lined baking sheet and freeze until solid. After that, transfer them to a zip-top freezer bag, making sure to remove as much air as possible. They can be stored for up to 3 months. When you’re ready to enjoy them, simply reheat in a 350°F (175°C) oven for about 10 minutes to regain freshness! What should I do if my malasadas don’t rise properly? Very! If your malasadas aren’t rising, there could be a few reasons. First, make sure your yeast is active. You can test this by mixing it with warm water and sugar; it should bubble within 5-10 minutes. If the room is too cool, try placing the dough in a warmer spot, like near an oven. Lastly, ensure you’ve allowed enough time for rising; if the dough feels dense or heavy, it may need more time to expand. Are Hawaiian malasadas safe for those with allergies? I recommend it! Hawaiian malasadas are not gluten-free due to the use of bread flour. If you or someone you’re serving has a gluten allergy, consider using a gluten-free flour blend specifically designed for baking. Additionally, watch for dairy allergies since this recipe contains whole milk and eggs. Always check your fillings, too, as they can introduce various allergens. Delicious Hawaiian Malasadas with Irresistible Fillings These Hawaiian Malasadas are a delightful blend of cultures, featuring warm, pillowy exteriors and customizable fillings, perfect for any occasion. Print Recipe Pin Recipe Prep Time 1 hour hr 30 minutes minsCook Time 15 minutes minsRising Time 30 minutes minsTotal Time 2 hours hrs 15 minutes mins Servings: 12 malasadasCourse: DessertCuisine: HawaiianCalories: 220 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough4 cups Bread Flour Substitute with all-purpose flour if necessary1 cup Sugar Can be replaced with a sugar substitute2 teaspoons Fast-Acting Dry Yeast Instant yeast can also be used1 teaspoon Salt2 large Eggs1 cup Whole Milk Can substitute with evaporated milkFor Frying4 cups Vegetable Oil Ensure ample oil for fryingFor Coating1 cup Granulated Sugar For coating malasadas Equipment Mixing BowlDeep panThermometerSlotted SpoonBaking Sheet Method Step-by-Step InstructionsIn a large mixing bowl, combine bread flour, sugar, yeast, and salt, mixing them well.Gradually add the beaten eggs, warmed whole milk, and softened butter, stirring until a soft, sticky dough forms.Cover the bowl with a kitchen towel and let the dough rise in a warm area until it doubles in size, about 1 hour.Punch down the dough to release the air and divide it into equal portions. Shape each piece into smooth balls.Cover the shaped malasadas with a cloth and let them rise until puffy, about 30 minutes.Heat vegetable oil in a deep pan to 365°F (185°C).Carefully lower the malasadas into the hot oil, frying each side for about 3 minutes until golden brown.Remove the malasadas from the oil and toss each one in granulated sugar to coat thoroughly.Serve warm, either plain or with fillings like custard or chocolate. Nutrition Serving: 1malasadaCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 100mgIron: 1mg NotesMalasadas are best enjoyed immediately after frying. Store uncovered at room temperature for up to 3 hours, or refrigerate for up to 2 days. Tried this recipe?Let us know how it was!
