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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.
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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.
Can you use soy milk if allergic to dairy?
I am not sure since I haven’t tried soy milk.
This may seem obvious, but scalded milk needs to come back down from 180 degF to ~105 degF before you can add the yeast to prevent killing it.
By the time you mix the scalded milk with flour, sugar, etc, it will cool down enough for you to add the yeast mixture. You don’t need to heat it up then wait for it to cool down. Defeats the purpose of using it scalded.
when they say beat the dough they mean knead
Yes beat the dough in mixer, knead is by doing by hand.
This is a great recipe, but I found that oil at 350 degrees was way too hot and burnt my first few malasadas, leaving their insides raw. Is that the correct temperature, and for how long do you fry them in the oil?
Yes it is correct. I didn’t have that problem.
make them smaller. if your outside is cooking faster then inside and its the correct temperature then your malassadas are too big
Probably made it too big, make it golf ball size, 350deg is correct, best if it is submerged completely in the oil for 4 mins. And 6 mins is too long, it’ll get hard on the outside .
Is it possible to cut your recipe in half cuz 8 cups of flour is a lot? Thank You from Pattie Whack in San Francisco
Sure you can!
Can you use an air fryer instead of frying in hot oil?
I don’t think so.
is this right 8 cups of flour for 24 count malasadas? Thanks`
Yes, it’s correct.
Looks amazing! What type of oil would you recommend?
I use vegetable oil.
Hello
When you say dissolved in a warm water how much water is that please?
1/3 cup. I would say about 110 degrees.
So the flat discs turn into small ball shaped donuts?? I thought you had to shape them into balls, otherwise they would be smaller shaped disc malassadas, like the original sized ones. I think I prefer this small sized ones….
Just follow the instructions.
Just made these they turned out so perfect and yummy thank you for sharing.
Thanks for trying Gabriella.
Hi. Can I use active yeast? And if so how do I make that change with the recipe?
Yes I think you can.