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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.
Aloha, I am originally from Oahu and KNOW these “ono” malasadas from Leonard’s bakery, I moved to the big island of Hawaii and I am craving Leonard’s malasadas there’s NO WHERE on the big island that serves something nearly close to Leonard’s, I’m definitely going to try out your recipe, but I’m curious to know just how you got the recipe, I’m wanting to get ahold of the owner of Leonard’s and see if there’s any way of opening up a little shop or the infamous Leonard’s “truck” here and serve the ORIGINAL MALASADA, LEONARD’S THAT IS ????
Hi Dayna, I got the recipe from another website. It’s in the post.
There used to be a Lenards in Hilo years ago. But you can get really good ones at Tex Drive In. In Honokaa
Nice!&personally I don’t think that tex’s is good at all it’s basically a bread roll that they deep fry and coat with sugar
Nice!&personally I don’t think that tex’s is good at all it’s basically a bread roll that they deep fry and coat with sugar
Can you substitute the scalded milk with Almond milk or coconut milk?
i am multiplying this recipie by 16
Awesome!
Rasa,
Can I use bread flour instead of all purpose?
Please follow the recipe as is. I don’t know if bread flour would work.
Thank you! My dough looks very sticky is that okay?
This is Portuguese donuts “Malasadas” not Hawaii. You should reference the Portuguese.
Anna, did you read my post? I said that the origin is Portuguese but my version is a Leonard’s copycat.
I read it and you do indicate that it’s a Portuguese donut and a copycat version of Leonard’s malasadas!!????
Flat tasting I intended to add vanilla but following the recipe and forgot. :( I luckily added coconut and cream cheese to the center of some which gave a little flavor. Be careful not to use high heat as they burn easily which makes them raw in the center, my fault as I didn’t temp the oil
I added at least a 1/2 c more flour so the dough was more manageable. It didn’t make them tough when frying. I cooked half right away and the other half in the fridge. I pulled the dough out of the fridge and let it warm up slowly for a few hours and then patted it to about 1/2” thigh and cut into small squares then fried. It was a crowd pleaser. Taste was great.
Hi Kelsey, sounds good. Glad you like the malasadas.
I think why it’s being asked as they look small, like donut *holes*. Perhaps they are more donut sized, in which serving size one – 224 calories makes more sense. Thank you
Can I use an air fryer instead of frying it in oil?
I don’t think so.
Thank you for your quick response. :)
I see the recipe makes 24. What is the serving size for the nutrition facts? One?
So each malasada is 237 calories? Thank you.
Yes, that’s what my program tells me. It’s ok just indulge!
Can you make them with gluten free flower?
Can these be made gluten free ?
About how much oil is needed?
Depending on what utensil you use, basically about 2-3 inches high in your utensil.