Malasadas Plain Or Haupia Filled

As soon as I took my first bite, I realized that this was no ordinary doughnut, they’re not overly sweetened, but the sugar does give them a unique taste and texture. These fried dough pieces are often eaten for breakfast with coffee and other tropical drinks or served with ice cream for dessert. We’ve also collected some of our favorite Hawaiian-inspired desserts for you to try at home: Haupia, Chocolate Haupia Pie, Guava Cake, and Coconut Cream Pie

What Are Malasadas?

Malasadas are basically Hawaii’s version of a yeast doughnut. Even though malasadas have Portuguese origins (specifically the Azores and Madeira regions) and could be considered more of a Portuguese dessert, they have become widely popular in Hawaii, which is where I was introduced to them. They don’t have a hole and more often than not, they are served plain with no filling. Instead of being glazed, they are dusted with sugar. It’s like eating a puffy, fried, sugary cloud. SO GOOD.

Where To Find Malasadas

The most popular place in Hawaii to find traditional malasadas is Leonard’s Bakery on Oahu. However, it’s not the only place to find them. You can find them on different islands including Maui, Kauai, and the Big Island. You can find them in restaurants or bakeries. When I lived in Hawaii there was a malasada food truck that would come around every once in a while and park across the street from where I lived. Also, the bakery that I worked at in Hawaii would make them every once in a while. Have I mentioned I worked at a bakery in Hawaii? It was the best job ever… even if it did make me gain the Hawaii 5-0. Totally worth it.

What are Malasadas Made Of?

The base recipes for malasadas is similar to a traditional doughnut. The only difference the the amounts of the ingredients. Here’s what you need:

1 1/4 cups milk 2 1/4 teaspoons (one packet) active dry yeast 1 tablespoon sugar 2 eggs 1/2 cup butter 1/4 cup sugar 1 teaspoon salt 4 1/2 cups flour oil for frying (about 2 quarts) sugar for coating (about 2 cups)

Haupia Filled Malasadas

If you have been to Leanard’s Bakery in Hawaii, you know about the haupia filled malasadas. They are PERFECTION. The haupia filling is made with a rich blend of coconut milk, eggs, sugar, and a thickening agent like cornstarch or arrowroot to create a smooth velvety custard that melts in your mouth. Its coconut flavor is perfectly balanced, not too sweet, and adds a delightful tropical twist to the fluffy malasadas. In my opinion, the haupia filling is a must! I have included the recipe below (AND a cheater version to make it even easier).

More Filling Ideas

Traditional haupia filling is my favorite, however, you can fill your malasadas with any kind of filling including custard, pudding, cream, or even guava or fruit. Just make sure it’s thick enough to pipe into the malasada (you don’t want a thin, runny filling).Here are some more filling ideas: Remember, the filling possibilities are endless, so feel free to get creative and experiment with your favorite flavors to customize your malasadas to perfection!

Malasada Day

A popular time to eat malasadas in on “Malasada Day”, which is the day before Ash Wednesday, aka “Fat Tuesday… aka “Mardi Gras”. Instead of celebrating with beignets and beads, celebrate the Hawaiian way and load up with all your favorite kinds of malasadas!

Tips For Making Malasadas

If your yeast doesn’t foam, your yeast is probably bad/non-active and the recipe won’t work.Your dough won’t rise. It’s easier to throw it out and start over than to try and make it work with non-active yeast. If you don’t have a stand mixer, you can mix with an electric mixer in a large bowl. When the dough starts getting too thick to mix with the hand mixer, remove from bowl and knead on a floured surface. To fry your malasadas, consistent heating is key. I used an electric fondue pot so I could set the temp to 350 and it automatically regulated (I actually like using this more than my deep fryer, it’s WAY easier to clean) . If you don’t have a way to set the temperature or are heating the oil on your stove, I highly recommend using a cooking thermometer to keep the temperature right at 350. Roll your malasadas in the cinnamon sugar as soon as you are able to handle them without getting burned. Don’t let them cool too much or the sugar won’t stick as well. The haupia custard from scratch is SO GOOD but can also be a little intense and inconsistent. If you want to make things extra easy, you can totally cheat and just use coconut pudding or white chocolate pudding with a little coconut extract. Serve them the day you make them. Like any fried dessert, these taste best the day of. Nothing beats a warm malasada served minutes after being taken out of the fryer!

Comments and Tips From Our Readers

“I made this few times, only that I bake them instead of frying because I don’t like that greasy taste to them. I know it may not be anymore authentic but this recipe always comes out great to me. No filling needed, just roll them in cinnamon sugar. And even so much better when they’re freshly baked. I bake them at 350 degrees F until they turn golden brown, about 15 mins., I basically just eye them really. THANK YOU for this recipe!” – EM “These came out perfect. Just like being in Hawaii, well other than the beautiful beaches and warm weather. I love how light and fluffy they are.” – Michael