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Plate of round, sugar-coated malasadas stacked together, showing their golden-brown exterior

Malasadas Hawaiian Recipe

Soft, golden malasadas deliver a comforting bite that feels both indulgent and nostalgic. Originally brought to Hawaii by Portuguese immigrants, these deep-fried treats have become a beloved island staple. Their light, airy interior and slightly crisp, sugar-coated exterior create a perfect balance of texture and sweetness.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 malasadas
Course: Dessert
Cuisine: Hawaiian, Portuguese
Calories: 220
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 tsp active dry yeast
  • ¼ cup warm water
  • ¾ cup whole milk
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 tbsp unsalted butter melted
  • ½ tsp salt
  • 1 tsp vanilla extract
  • Vegetable oil for frying
  • 1 cup granulated sugar for coating
Optional fillings:
  • 1 cup pastry cream
  • 1 cup chocolate spread
  • 1 cup fruit jam

Equipment

  • Mixing bowls
  • Stand mixer or hand mixer optional
  • Measuring cups and spoons
  • Deep pot or fryer
  • Thermometer for oil temperature
  • Slotted spoon or tongs
  • Paper towels
  • Rolling pin optional

Method
 

  1. In a small bowl, dissolve yeast in warm water. Let sit for 5–10 minutes until foamy.
    In a large mixing bowl, combine milk, sugar, eggs, melted butter, salt, and vanilla extract.
    Add yeast mixture and gradually mix in flour until a soft dough forms.
    Knead dough for about 8–10 minutes until smooth and elastic.
    Top view of a bowl with smooth, pale yellow batter being prepared on a countertop
  2. Place dough in a lightly greased bowl, cover, and allow to rise for 1–1.5 hours until doubled in size.
    Heat oil in a deep pot to 350°F (175°C).
    Hands holding a bowl with smooth, risen dough lightly dusted with flour
  3. Punch down dough and divide into small portions or roll out and cut into squares.
    Fry dough pieces in batches, turning once, until golden brown on both sides.
    Small pieces of dough arranged on a floured surface, lightly coated with powdered sugar or flour
  4. Remove and drain on paper towels.
    Roll warm malasadas in sugar until evenly coated.
    Close-up of freshly fried malasadas coated in granulated sugar, showing a golden-brown crust
  5. Fill with desired fillings using a piping bag if desired. Serve warm.
    Plate of sugar-dusted malasadas, one cut open to reveal a creamy filling inside

Video

Notes

Nutrient Amount
Calories 220
Carbohydrates 30 g
Protein 4 g
Fat 9 g
Serving Size ~70 g
Saturated Fat 3 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 120 mg
Potassium 90 mg
Fiber 1 g
Sugar 10 g
Vitamin A 150 IU
Vitamin C 0 mg
Calcium 40 mg
Iron 1.5 mg

Cooking Tips

  • Keep oil temperature steady to avoid greasy or undercooked dough.
  • Avoid overcrowding the pot during frying for even cooking.
  • Add a pinch of cinnamon to sugar coating for extra flavor.
  • Fill malasadas after frying to keep texture light and airy.
  • Dough should feel slightly sticky but manageable for best softness.