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Malasadas

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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
Easy and quick malasadas Portuguese donuts coated with granulated sugar.

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.

homemade easy sweet, light and fluffy Portuguese donuts dessert in a basket.

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 granulated sugar.

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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.

Leonard's Bakery malasadas copycat, ready to serve.

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.

Easy homemade Portuguese donuts torn in half.

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!

Yield: 24 malasadas

Malasadas (The Best Recipe)

Malasadas

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

Ingredients

  • 1 packet（1/4 oz. or 2 1/4 teaspoons or 7 g) active dry yeast
  • 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°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).
    Malasadas
  2. 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 malasadas
Amount Per Serving Calories 238Total Fat 6gSaturated Fat 3gCholesterol 67mgSodium 161mgCarbohydrates 38gFiber 1gSugar 6gProtein 7g
© Rasa Malaysia
Cuisine: American / Category: American Recipes

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Comments

  1. Shawn Fujiwara

    The recipe I used for ages was from the old Hawaiian Electric cook book. I’ve had mine since the early 90’s and used it on the ship’s I worked on when I worked in the Galley.
    I know for a fact that leanord bakery uses there own special blend of flours.

    Also the magic is the yeast. Trick is water temp of 105-110* and 10 mins to activate the yeast and cover. Also dont use old yeast- this will kill the process.

    Reply

    • Admin

      Thanks.

      Reply

  2. Shawn Fujiwara

    ok I’ve been making these for ages, but use a smaller ice cream dishes and portion right into the hot oil= if I was to scale out, would I allow for a 2nd proof= and what weight would I go for.

    Reply

    • Admin

      Thanks.

      Reply

  3. Audrey

    Can Malasadas Dough recipe be made in bread maker?

    Reply

    • Rasa Malaysia

      You can try.

      Reply

      • Shawn Fujiwara

        i would not even try- these are meant to be a fried product. I would not try to change the recipe, just tweek it. I grew up in Hawaii and Leanords bakery is Ledgen.

        Reply

  4. Daniel

    Hi. I was wondering if I air fried them how long it would take and at what temp should I cook them at.

    Reply

    • Rasa Malaysia

      Sorry I am not sure I don’t use air fryer.

      Reply

  5. nancy burkholder

    how do you put the filling in them once fried?

    Reply

    • Rasa Malaysia

      You can use an inserter to put the filling in.

      Reply

  6. Hannah Chynoweth

    i’m trying to find a recipe close to the malasadas i’ve had from Leonards, they all of course say they are close. But they are all so different. Some say to scald the milk, some say to heat up the milk but not tell what temperature. Some of the biggest differences are the use of flour and eggs. I just made a recipe that called for 4.5 cups of flour, 1/2 cup butter, 2 eggs, 1.25 c milk. other recipes call for 2.5 c flour, 3 eggs, your recipe calls for 8 C FLOUR and 8 EGGS! HOLY MOLY. Thats a lot of flour and eggs. BTW, each recipe calls for the same amount of yeast and sugar pretty much., I found the 4 c flour recipe i just did was good but heavy, not as light and fluffy, i thought that is either due to the extreme amount of flour or the milk not being “scalded” Maybe the latter if your recipe calls for 8 c flour. Why these huge differences i am wondering. Unsure which route to follow next. Thoughts?

    Reply

    • ded

      thank you so much. i like this recipe but i was questioning the amount of flour and eggs!

      Reply

  7. Sara Dickey

    Hello – can the dough be frozen?

    Reply

    • Rasa Malaysia

      No.

      Reply

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