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)
Malasadas - sweet, light and fluffy Portuguese donuts. The easiest malasadas recipe ever, fail-proof, delicious, just like Leonard's Bakery in Hawaii.
- 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).
4Place the dough into the oil and fry until browned. Drain on paper towels, then shake in a bag with sugar.
Scalded milk is milk heated to a near boil. It makes the malasadas fluffier and and lighter.
Adapted from: Pinterventures
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
Best served with Passion Fruit juice.
Is this Fahrenheit or Celsius?
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??
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.
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 !