Rasa Malaysia - Easy Delicious Recipes

Easy Delicious Recipes

You are here:Home  /  Recipes  /  American Recipes  /  Malasadas

Malasadas

48 Comments

Malasadas - sweet, light and fluffy Portuguese donuts. The easiest malasadas recipe ever, fail-proof, delicious, just like Leonard's Bakery in Hawaii!

Malasadas - sweet, light and fluffy Portuguese donuts. The easiest malasadas recipe ever, fail-proof, delicious, just like Leonard's Bakery in Hawaii | rasamalaysia.com

Malasadas - sweet, light and fluffy Portuguese donuts. The easiest malasadas recipe ever, fail-proof, delicious, just like Leonard's Bakery in Hawaii | rasamalaysia.com

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.

Malasadas - sweet, light and fluffy Portuguese donuts. The easiest malasadas recipe ever, fail-proof, delicious, just like Leonard's Bakery in Hawaii | rasamalaysia.com

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.

Fried golden-brown malasadas coated with sugar.

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.

Leonard's Bakery malasadas copycat

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.

Malasadas - sweet, light and fluffy Portuguese donuts. The easiest malasadas recipe ever, fail-proof, delicious, just like Leonard's Bakery in Hawaii | rasamalaysia.com

The end results are the most amazing malasadas that transport me instantly to Leonard’s Bakery. Every bite is utterly satisfying. Try this easy malasadas recipe, I guarantee you it’s fail-proof!

Other Recipes You Might Like

Recipe Pairing Ideas

RECIPE INDEX

SUBSCRIBE AND NEVER MISS A RECIPE

SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.

IMPORTANT:

All photos and recipes on Rasa Malaysia are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to https://rasamalaysia.com/malasadas/. Thank you very much!

+1
Pin4K
Share65
Tweet
4K Shares
JOIN RASA MALAYSIA INSIDERS ON FACEBOOK
3.81 from 26 votes
Print

Malasadas Recipe

Malasadas - sweet, light and fluffy Portuguese donuts. The easiest malasadas recipe ever, fail-proof, delicious, just like Leonard's Bakery in Hawaii.

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 24 Malasadas
Calories 224 kcal

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

  1. 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).



  2. Place 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.

Nutrition Facts
Malasadas Recipe
Amount Per Serving
Calories 224 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 64mg 21%
Sodium 346mg 14%
Potassium 64mg 2%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 4g
Protein 6g 12%
Vitamin A 3.9%
Calcium 1.6%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

48 COMMENTS... read them below or add one

      • Hi, your site is wonderful! I think the recipes are too difficult to find now, however, it is counter-intuitive tohave to scroll through all of the other pictures and recipes to actually come to the one we are interested in.
        Please consider going back to your previous, clearer format! I value your posts so much–best wishes

        55.0

        Reply

  2. Hi Bee,
    I don’t quite understand the small indentation in the center of the dough (no picture on the page). What is the purpose of indentation? Kindly advise

    Reply

  3. I think the indentation helps to cook the centre as the centre might otherwise be half cooked if it’s too thick as the centre takes the longest to cook.

    55.0

    Reply

  4. I love, love,love these! My FAVE is the cream filled ones. Would you happen to know what kind of cream filling Leonard’s uses to fill them? Anyhow, thank you for posting this and first chance I get I am going to make a batch.
    Love your website. Alaina

    55.0

    Reply

    • Alaina Mantel:
      If the cream filling tastes a tad like coconut, then it’s “Haupia” (My favorite!).
      Sometimes… I’ll order it “unfilled”… simply sprinkled with cinnamon-sugar.

      55.0

      Reply

  7. Bea; my mother used to make these and called them donut ball’s she also rolled them in brown sugar, as well as confectioner’s sugar and cinnamon sugar.Thanks for the recipe. I miss these as a desert.

    Reply

  16. Hi Bee, I only used 1/2 recipe, I followed the measurements accordingly, but why is my dough so wet, I tried adding more flour hoping to get the dough form but it just doesn’t. Also what do you mean by beat ? Do we use hands to knead or machine to beat? For how long? Sorry so many qns.

    Reply

    • She already mentioned that this is a recipe for frying. To be non-fried it would need the addition of more fat. Otherwise, the donuts would be very dry.

      Reply

  20. The dough for this donuts is very wet, you can’t even form them in the shape that is mentioned, you are lucky if you can scoop them out with an ice cream scoop into the oil. The amount of wet ingredients is too much, the dough is sticky and unworkable and also it lacks flavor, maybe some vanilla could be added.

    35.0

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *