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.
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.
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
Instructions
- 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 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).
- Place the dough into the oil and fry until browned. Drain on paper towels, then shake in a bag with sugar.
Notes
Scalded milk is milk heated to a near boil. It makes the malasadas fluffier and and lighter.
Adapted from: Pinterventures
Nutrition Information
Serving Size
24 malasadasAmount Per Serving Calories 238Total Fat 6gSaturated Fat 3gCholesterol 67mgSodium 161mgCarbohydrates 38gFiber 1gSugar 6gProtein 7g
Abigail
This is a great recipe, but I found that oil at 350 degrees was way too hot and burnt my first few malasadas, leaving their insides raw. Is that the correct temperature, and for how long do you fry them in the oil?
Rasa Malaysia
Yes it is correct. I didn’t have that problem.
Matt Cole
make them smaller. if your outside is cooking faster then inside and its the correct temperature then your malassadas are too big
Pattie
Is it possible to cut your recipe in half cuz 8 cups of flour is a lot? Thank You from Pattie Whack in San Francisco
Rasa Malaysia
Sure you can!
Deb
Can you use an air fryer instead of frying in hot oil?
Rasa Malaysia
I don’t think so.
Luis
is this right 8 cups of flour for 24 count malasadas? Thanks`
Rasa Malaysia
Yes, it’s correct.
Jose
Looks amazing! What type of oil would you recommend?
Rasa Malaysia
I use vegetable oil.
Ro
Hello
When you say dissolved in a warm water how much water is that please?
Sandy
1/3 cup. I would say about 110 degrees.
Maria
So the flat discs turn into small ball shaped donuts?? I thought you had to shape them into balls, otherwise they would be smaller shaped disc malassadas, like the original sized ones. I think I prefer this small sized ones….
Rasa Malaysia
Just follow the instructions.
Gabriella Sagaert
Just made these they turned out so perfect and yummy thank you for sharing.
Rasa Malaysia
Thanks for trying Gabriella.
Stephanie Martin
Hi. Can I use active yeast? And if so how do I make that change with the recipe?
Rasa Malaysia
Yes I think you can.