Malasadas
Indulge in the pillowy perfection of traditional Malasadas, a beloved Hawaiian-Portuguese treat that’s irresistibly golden, fluffy, and coated in a sweet sugar crust. Made with a rich, yeasted dough infused with creamy milk, eggs, and melted butter, these deep-fried delights are a melt-in-your-mouth experience. The dough undergoes two rises to achieve its signature airy texture, while frying them to a perfect golden brown ensures a light yet indulgent bite. Rolled in granulated sugar while still warm, malasadas boast a simple yet satisfying sweetness that pairs beautifully with coffee or tea. Perfect for special occasions or a cozy weekend indulgence, these homemade malasadas are a must-try for anyone who craves the comfort of freshly fried doughnuts with a tropical twist. Keywords: Malasadas recipe, Hawaiian desserts, Portuguese doughnuts, sugar-coated malasadas, homemade malasadas.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 teaspoons salt
- 1 packet active dry yeast
- 1.25 cups lukewarm milk
- 3 units large eggs
- 4 tablespoons unsalted butter (melted and slightly cooled)
- 4 cups vegetable oil (for frying)
- 1 cups additional granulated sugar (for coating)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
In a small bowl, dissolve the yeast in the lukewarm milk and let it sit for 5 minutes until frothy.
Add the yeast mixture, eggs, and melted butter to the bowl with the dry ingredients. Mix until a sticky dough forms.
Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-4 minutes.
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it out to about 1/2-inch thickness.
Using a round cookie cutter (about 2.5 inches wide), cut out circles of dough. Re-roll scraps if needed to maximize the batch.
Place the dough circles on a baking sheet lined with parchment paper, cover lightly, and let them rise for another 30 minutes.
Heat the vegetable oil in a large, deep pot to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
Gently lower a few malasadas at a time into the hot oil. Fry for 1-2 minutes per side or until golden brown. Do not overcrowd the pot.
Remove the malasadas with a slotted spoon and drain them on a wire rack or paper towels.
While still warm, roll the malasadas in granulated sugar until evenly coated.
Serve immediately and enjoy warm and fluffy malasadas!
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 29.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
