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.
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!
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Malasadas (The Best Recipe)
Malasadas - sweet, light and fluffy Portuguese donuts. The easiest malasadas recipe ever, fail-proof, delicious, just like Leonard's Bakery in Hawaii.
- 1 packet active dry yeast 1/4 oz. 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
Dissolve 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 °F (176 °C).
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).
4Place the dough into the oil and fry until browned. Drain on paper towels, then shake in a bag with sugar.
Scalded milk is milk heated to a near boil. It makes the malasadas fluffier and and lighter.
Adapted from: Pinterventures
I’ve had custard, chocolate & coconut custard fillings! Do you have a recipe for these?
Sorry but I don’t.
Do you have a bakery somewhere? I’d love to purchase from you.
No I don’t!
I liked the recipe! Thank you so much for sharing.
Hello do you have the sweet and sour sugar recipe or what I would add that’s my favorite and I miss it.
Hi, try this link https://rasamalaysia.com/?s=sweet+and+sour