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.
Hello! I really loved your recipe. Amazing and super easy. I would like some advice if it’s possible. I want to fill the malasadas with cream fillings or chocolate fillings or any other filling. Could you please help me on how to do it and what fillings do you suggest. Thanks a lot!!
search for a Haupia filling, either a custard (egg) type or a cream type. That is the most common filling used in Hawaiian malasadas.
I want the receipe for the pudding fillings n other fancy ones, if you have it?? God bless Gayle
No sorry.
Best served with Passion Fruit juice.
Is this Fahrenheit or Celsius?
350°F (176°C)
Do I have to cool off the scalded milk first so the yeast will not be affected?
No need to cool off.
Is it going to cook the egg when mixing if milk is still hot?
Just follow the recipe.
Any orange or lemon zest used??
No.
Do you think the malasadas recipe would work with a gluten free flour?
Sorry I am not sure I didn’t try.
Yes I used cup for cup GF flour and they came out awesome
It just might work if you have Jules GF Flour: https://shop.gfjules.com/collections/flour
One more comment -sorry ! The dough was very sticky so I just floured the scooper I used and floored a surface I put them on, then formed the disks. So easy that way !
Thank you for this tip. My dough was sticky too but they turned out great.
Ono
Hello, I am planning on making this, this weekend. Do you know if it’s ok to make the dough the night before. shape and fry them in the morning?
Hi Amanda, I don’t think so. Not sure if the dough will over-expand if it’s left overnight.
Anyone try making these in an air fryer?
if you put the dough in the refrigerator it will stop the rising process. So after the second rise cover with plastic wrap that has been coated with a little oil so they don’t stick to it and then lay a towel over that and place in fridge. Let it come to room temp the next day before frying. This worked for me.
Thanks for your suggestions!
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 !