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Savor the heavenly taste of malasadas—sweet, light, and fluffy Portuguese doughnuts. This easy, fail-proof recipe mirrors the deliciousness of Leonard's Bakery in Hawaii! With each bite, savor the irresistible sweetness and airy texture, transporting you to the sun-kissed shores of Oahu.
What Is Malasadas
Malasadas are delicious Portuguese-style doughnuts beloved in Hawaii. They’re fluffy, fried, and coated in sugar, sometimes filled with creamy delights like custard or fruit.
Found in bakeries and food trucks across the islands, they’re a favorite treat for locals and tourists alike, offering a taste of Hawaiian sweetness and tradition.
Leonard’s Bakery Copycat Recipe
If you’ve been to Hawaii, you’ve probably tasted Leonard’s Bakery’s famous Malasadas on Oahu. Trying them is a must-do in Hawaii, and once you’ve had a taste, you’ll find yourself craving them constantly, just like me.
Indulge in the irresistible delight of soft, fluffy, and sweet Malasadas with this fail-proof recipe inspired by Leonard’s Bakery. You won’t be able to resist these pillowy treats that are so easy to make.
My baker friend Kendoll and I decided to try the recipe from My Pinterventures, which is the easiest malasadas recipe ever! It’s very straightforward and doesn’t take long. The active time is pretty short, and the proofing time is about one hour.
These malasadas are like a taste of Leonard’s Bakery in every bite. They’re so satisfying! Give this easy recipe a go—I promise it won’t let you down!
Origin Of Hawaiian Malasadas
Malasadas originated in Portugal and were brought to Hawaii by Portuguese immigrants in the late 19th and early 20th centuries. Oahu’s malasadas, including those from Leonard’s Bakery, reflect this heritage and have become an iconic treat on the island.
Difference Between Malasadas And Beignet
Malasadas and beignets are both fried dough treats, but they come from different backgrounds. Malasadas have Portuguese roots and are round and fluffy, often filled or dusted with sugar.
Beignets, originating from French cuisine, are square, denser, and typically served with powdered sugar. While both are delicious, they have distinct flavors and textures shaped by their cultural origins.
Malasadas: Portuguese-style fried dough, round and fluffy, often filled or dusted with sugar. Beignets: French-style fried dough, square-shaped, denser, usually served with powdered sugar, for example: New Orleans Beignets.
Frequently Asked Questions
Canola oil is the best oil for deep frying due to its neutral flavor, high smoke point (around 400°F or 204°C). It is also low in saturated fat content. I also like soybean oil, which has a neutral flavor and a high smoke point (around 450°F or 232°C).
This easy Malasadas recipe is only 238 calories per piece.
What To Serve With Malasadas
This sweet treat is best served with a cup of coffee or tea. For an afternoon tea party, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Malasadas (The Best Recipe)
Ingredients
- 1 packet active dry yeast, 1/4 oz. (5mm) or 2 1/4 teaspoons or 7 g)
- 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
Instructions
- Dissolve the yeast and 1 tablespoon of sugar in warm water. In a large mixing bowl, combine the all-purpose flour, sugar, and salt, then make a well in the center. Add the milk, butter, eggs, and yeast mixture into the well.
- Beat thoroughly to form a soft and smooth dough. Cover and let rise until doubled in size, about 1 hour. Heat oil to 350°F (176°C).
- While the oil is heating up, shape the dough into flat round discs, pulling the dough outward and leaving a small indentation in the center.
- Place the dough into the oil and fry until browned. Drain on paper towels, then shake in a bag with sugar.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
great but. CANOLA OIL , never heard of a Canola Nut Or Fruit or Tree HMMMM. a GMO WEED Created by MONSANTO What da heck did people use for hundreds da thousands of years. look it up. love your recipes
Hi Joseph. Thanks so much for the love! 😊 I totally understand your concern—canola oil is just one option. You can definitely use other oils like peanut, vegetable, or even coconut oil for frying malasadas. It’s all about personal preference!
THANK YOU MS. LOVELY…AS A NANA…HAVE TO TRY🤗
Yes, please try my recipe!
Aloha! I have made these twice now. I follow the recipe to a tea and the dough still comes out super tacky so I end up scooping it rather than making little discs. The finished product is delicious, I use cinnamon sugar as the topping with a little bit of salt in it to give it that sweet salty flavor. Next time I make it, I will add an extra cup of flour to see if that helps make it into a stiffer dough.
Hi Nancy, that’s very strange. This recipe works and there is no issue with stickiness. Do you use the right measuring cups? It should be American measuring cup.
Can I save the dough in fridge for a couple of days?
Yes you can.
I had to leave a review just for the fact I’ve made these so many times and I’m about to make them today.
10/10 delicious and easy until It gets to the shaping of it, in my opinion. Super sticky so I use gloves and a bit more flour. I make them into little balls first and then shape them out.
Also, I just found out how to get those brighter lines in the middle – oil level.
Great recipe.
Hi Mairon, thanks for your sweet comment and 5 stars review! I love it. And thanks for the tips! :)
I have had Leonard’s and can’t wait to try this recipe! Do you have any filling recipes that Go well with these?
Hi Gayle, I don’t have the filling recipe, but this is pretty darn close to the real deal. :)
What is the best oil to use for frying?
Canola oil is a popular choice for deep frying due to its neutral flavor, high smoke point (around 400°F or 204°C), and relatively low saturated fat content.