Malasadas
Soft, fluffy, pillowy and sweet Malasadas that you just can’t stop eating. This easy Malasadas recipe is Leonard’s Bakery copycat, it’s fail-proof and super easy.
If you have been to Hawaii, I am sure you have had the world’s famous Leonard’s Malasadas on the island of Oahu.
You hadn’t been to Hawaii if you didn’t try Leonard’s. I am one of the fans of malasadas, ones that I am constantly craving.
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Malasadas is Portuguese in origin. They are basically yeast-based fried dough balls coated with sugar. The dough is soft, puffy, pillowy and once you sink your teeth into one, you just can’t stop eating. I am hooked since my first trip to Hawaii.
My baker Kendoll and I decided to try the recipe from My Pinterventures, which is the easiest malasadas recipe ever! It’s very straight forward and it doesn’t take a long time. The active time is pretty short and the proof time is about 1 hour.
How Many Calories Per Serving?
This easy Malasadas recipe is only 238 calories per piece.
What Dishes to Serve with this Recipe?
This sweet treat is best served with a cup of coffee or tea. For an afternoon tea party, I recommend the following recipes.
Pairs well with:
The end results are the most amazing malasadas that transport me instantly to Leonard’s Bakery. Every bite is utterly satisfying. Try this recipe, I guarantee you it’s fail-proof!
Malasadas Recipe
Malasadas - sweet, light and fluffy Portuguese donuts. The easiest malasadas recipe ever, fail-proof, delicious, just like Leonard's Bakery in Hawaii.
Ingredients
- 1 packet active dry yeast （1/4 oz. or 2 1/4 teaspoons or 7 grams)
- 1 tablespoon sugar
- 1/3 cup water
- 8 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 2 cups scalded milk
- 1/2 cup butter, melted
- 8 large eggs, beaten
- oil for frying
- sugar, for coating
Directions
- 1Dissolve the yeast and the 1 tablespoon of sugar in warm water. In a large mixing bowl, combine the all-purpose flour, sugar and salt and make a well in the center. Add the milk, butter, eggs and yeast mixture. Beat thoroughly to form a soft and smooth dough. Cover and let rise until doubled in size, about an hour. Heat oil to 350 degrees. While the oil is heating up, shape dough into flat round discs, pulling the dough outwards and leaving a small indentation in the center (see picture below).
- 2Place the dough into the oil and fry until browned. Drain on paper towels, then shake in a bag with sugar.
Recipe Notes
Scalded milk is milk heated to a near boil. It makes the malasadas fluffier and and lighter.
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Kelsey
I added at least a 1/2 c more flour so the dough was more manageable. It didn’t make them tough when frying. I cooked half right away and the other half in the fridge. I pulled the dough out of the fridge and let it warm up slowly for a few hours and then patted it to about 1/2” thigh and cut into small squares then fried. It was a crowd pleaser. Taste was great.
Rasa Malaysia
Hi Kelsey, sounds good. Glad you like the malasadas.
Jennifer
I think why it’s being asked as they look small, like donut *holes*. Perhaps they are more donut sized, in which serving size one – 224 calories makes more sense. Thank you
Jennifer
I see the recipe makes 24. What is the serving size for the nutrition facts? One?
So each malasada is 237 calories? Thank you.
Rasa Malaysia
Yes, that’s what my program tells me. It’s ok just indulge!
Sara
Can you make them with gluten free flower?
Charlene
Can these be made gluten free ?
Rose
About how much oil is needed?
Rasa Malaysia
Depending on what utensil you use, basically about 2-3 inches high in your utensil.