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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
How many calories per serving?
This easy Malasadas recipe is only 238 calories per piece.
What is the best oil for deep frying?
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).
What 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.
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 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.
Do I need to knead by hand or can I use my Kitchen Aid mixer?
Yes you can use your KA.
What is the best oil to fry them in?
I used vegetable oil.
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.
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!