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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
This easy Malasadas recipe is only 238 calories per piece.
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.
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 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the best oil to use for frying?
Canola oil is a popular choice for deep frying due to its neutral flavor, high smoke point (around 400°F or 204°C), and relatively low saturated fat content.