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.

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.

New Orleans Beignets

Blueberry Butter Cake

Lemon Pound Cake

Pina Colada Quick Bread

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)

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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.

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).
   
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