This post may contain affiliate links. Please read my privacy policy.
Savor the heavenly taste of malasadas—sweet, light, and fluffy Portuguese doughnuts. This easy, fail-proof recipe mirrors the deliciousness of Leonard's Bakery in Hawaii! With each bite, savor the irresistible sweetness and airy texture, transporting you to the sun-kissed shores of Oahu.
What Is Malasadas
Malasadas are delicious Portuguese-style doughnuts beloved in Hawaii. They’re fluffy, fried, and coated in sugar, sometimes filled with creamy delights like custard or fruit.
Found in bakeries and food trucks across the islands, they’re a favorite treat for locals and tourists alike, offering a taste of Hawaiian sweetness and tradition.
Leonard’s Bakery Copycat Recipe
If you’ve been to Hawaii, you’ve probably tasted Leonard’s Bakery’s famous Malasadas on Oahu. Trying them is a must-do in Hawaii, and once you’ve had a taste, you’ll find yourself craving them constantly, just like me.
Indulge in the irresistible delight of soft, fluffy, and sweet Malasadas with this fail-proof recipe inspired by Leonard’s Bakery. You won’t be able to resist these pillowy treats that are so easy to make.
My baker friend Kendoll and I decided to try the recipe from My Pinterventures, which is the easiest malasadas recipe ever! It’s very straightforward and doesn’t take long. The active time is pretty short, and the proofing time is about one hour.
These malasadas are like a taste of Leonard’s Bakery in every bite. They’re so satisfying! Give this easy recipe a go—I promise it won’t let you down!
Origin Of Hawaiian Malasadas
Malasadas originated in Portugal and were brought to Hawaii by Portuguese immigrants in the late 19th and early 20th centuries. Oahu’s malasadas, including those from Leonard’s Bakery, reflect this heritage and have become an iconic treat on the island.
Difference Between Malasadas And Beignet
Malasadas and beignets are both fried dough treats, but they come from different backgrounds. Malasadas have Portuguese roots and are round and fluffy, often filled or dusted with sugar.
Beignets, originating from French cuisine, are square, denser, and typically served with powdered sugar. While both are delicious, they have distinct flavors and textures shaped by their cultural origins.
Malasadas: Portuguese-style fried dough, round and fluffy, often filled or dusted with sugar. Beignets: French-style fried dough, square-shaped, denser, usually served with powdered sugar, for example: New Orleans Beignets.
Frequently Asked Questions
Canola oil is the best oil for deep frying due to its neutral flavor, high smoke point (around 400°F or 204°C). It is also low in saturated fat content. I also like soybean oil, which has a neutral flavor and a high smoke point (around 450°F or 232°C).
This easy Malasadas recipe is only 238 calories per piece.
What To Serve With Malasadas
This sweet treat is best served with a cup of coffee or tea. For an afternoon tea party, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Malasadas (The Best Recipe)
Ingredients
- 1 packet active dry yeast, 1/4 oz. (5mm) 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
Instructions
- Dissolve the yeast and 1 tablespoon of sugar in warm water. In a large mixing bowl, combine the all-purpose flour, sugar, and salt, then make a well in the center. Add the milk, butter, eggs, and yeast mixture into the well.
- Beat thoroughly to form a soft and smooth dough. Cover and let rise until doubled in size, about 1 hour. Heat oil to 350°F (176°C).
- While the oil is heating up, shape the dough into flat round discs, pulling the dough outward and leaving a small indentation in the center.
- Place the dough into the oil and fry until browned. Drain on paper towels, then shake in a bag with sugar.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Hi Monica, that’s not true. The recipe is from another website and we had no problem with the dough. If it’s wet, that means you mis-measured something in the recipe.
it was soft but manageable. I dipped fingers in a tiny bit of flour prior to forming
The wetness of the dough can also depend on the humidity level. If it is very humid your dry ingredients soak up moisture from the air leading to more overall liquid in the recipe. You might need less liquid or more flour. I have to use 1/2 – 1 cup more flour when making a loaf of bread in the humid summer vs the dry winter. I try to note where the blogger lives and when baking maybe try to look for a blogger that is cooking in a similar climate (elevation/humidity) or be prepared for a little trial and error.
Good point Alison.
Can these be cooked in an air fryer?
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.
Hi B,
Does this taste similar to the basic donuts we used to eat in Malaysia? (I sound so old saying that! LOL!)
Hi, how did you made the donuts so round? Can you pls convert cups to grams for your recipe?
Hi Cassandra, this recipe is sourced from another website. Just shape the dough round like the method.
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.
Machine. I am not sure why. We followed the recipe from My Pinterventures and the recipe definitely works.
I used 1/2 recipe, turned out fine except needed vanilla. I also whipped my eggs, sugar and salt in my mini blender cup before adding to the flour
Hi about how much does this recipe make & how many is a serving? Thanks for sharing recipe.
It makes 24 malasadas, it’s stated in the recipe.
Thank you so much for trying and featuring the malasada recipe. I hope everyone enjoys it.
Hi Erlene, thanks for your amazing recipe. I love it, it’s the easiest malasadas recipe ever!
what ia scalded milk ?
Try this: https://www.wikihow.com/Scald-Milk
Also, it gives a quick explanation of what scalded milk is in the recipe notes.
What type of oil do you use for frying?
Looking forward to trying these . . . thanks!
Vegetable oil.
Hi Bee,
Like d doughnuts ?
May I know if they can be kept overnight for the next morning?
Hi Molly, sure, but malasadas won’t taste as good, you probably want to eat them all warm.