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.
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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.
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.
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!
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Malasadas (The Best Recipe)
- 1 packet active dry yeast (1/4 oz. 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)
- 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).
- Place the dough into the oil and fry until browned. Drain on paper towels, then shake in a bag with sugar.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Okay to use 2% milk?
Yes I think so.
I made these and they were perfect . The only thing different I did was I didn’t make the indent in the dough, just made them into little disks with out the indent because the indent part was visible when I fried it. They came out perfect that way. Just like Leonard’s . Also, the oil was a little lower than 350. 325-340ish . It was coming out too dark at 1st. I would give it 5 stars if I knew how. I am a long time baker and used to own a cookie company but just recently started getting into yeast recipes. This was as easy as it says it is. Also, this is my 1st food review ever !
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.
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.