Malasadas
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These fluffy, airy, Portuguese donuts, called Malasadas, are a deep fried, irresistible confection that’s rolled in sugar! You can fill them with custard, jam or dulce de leche, or simply serve them plain. Trust me, you will not be able to eat just one!
Malasadas
My love of donuts doesn’t stop with the traditional ones that everyone thinks of, so I couldn’t wait to make these. In fact, I really love making any kind of donut, it’s one of my favorite things to do. I just love having them with my morning coffee. These mouthwatering Malasadas are unlike anything you’ve tasted before, they are simply addicting.
This Portuguese style donut is wildly popular in Hawaii after being introduced to the island, and remain as one of their favorite treats today.
These Malasadas might seem like any other yeast doughnut, but the difference is in the dough. What distinguishes the Malasada from the everyday yeast donut is the eggy dough, about one egg to every cup of flour. They also do not have a hole and have an ever so slightly crisp exterior. These fried delights are absolutely irresistible.
What You Need For Malasadas
- Yeast – We are using active dry yeast for this recipe. You can also use instant yeast, you just won’t need to activate it first.
- Sugar – For donuts you usually just need granulated sugar. The sugar not only sweetens the donuts, but it also helps activate the yeast and helps it brown the donuts while frying.
- Water – Make sure your water is lukewarm between 95°F – 110°F, to properly activate the yeast.
- Flour – You need all-purpose flour for donuts. Keep in mind that donut dough is a really soft dough, not firm like you have it for rolls or breads. Donut dough is soft and pillowy, because you want your donuts to be soft and pillowy. So if you’re tempted to add more flour, don’t.
- Milk – Any type of milk will do, dairy or non dairy.
- Eggs – Eggs are what’s going to make the donut soft and rich.
How To Make Malasadas
- Activate the yeast: In the bowl of your mixer add the yeast, 1 tablespoon of sugar and the ¼ cup of water. Mix with the dough hook or paddle attachment. Let it rest for 5 minutes, the mixture should be frothy on top. If not, start over with new yeast.
- Add remaining dough ingredients: Add the flour, sugar, salt, milk, eggs to the bowl with yeast and mix with the dough hook attachment for 5 to 8 minutes. The dough is ready when it comes clean from the side of the bowl. If too sticky, add a bit more flour, a tablespoon at a time. The dough should be soft and smooth.
- Cover and let rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap and let it rise in warm, draft-free environment, until doubled in size, about 1 to 1 ½ hours.
- Punch, roll and cut the dough: Punch the dough in the center to release the air. Transfer the dough to a lightly floured surface and roll the dough into a 9×12-inch rectangle. Cut the dough into 12 pieces. Place onto a baking sheet lined with parchment paper.
- Cover and let rise a 2nd time: Cover with a clean towel and let rise a 2nd time for another 30 minutes. If the dough pieces are too big, you can cut them in half, so you don’t end up with gigantic donuts.
- Fry donuts: Pour oil in a large Dutch oven or heavy-duty pot and heat over medium heat to 350°F. Cook 3 to 4 donuts at a time, don’t overcrowd the pot, about 1 to 2 minutes per side until puffed up and golden brown.
- Transfer to a plate: Transfer fried malasadas to a paper towel lined plate or bowl. Continue with remaining malasadas.
- Roll in sugar: Roll malasadas in sugar and serve plain or with your choice of jams, lemon curd, custard, or dulce de leche.
FAQs
Frequently Asked Questions
What are Malasadas?
Malasadas, are a yeast-leavened doughnut enriched with eggs, butter, and sometimes evaporated or fresh milk. After frying, they are rolled in sugar.
Can I bake these instead of frying?
Malasadas are best for frying but if you’re looking for a baked donut, try my Baked Jelly Filled Donuts.
Tips
- Always check the expiration date on your yeast and make sure it hasn’t expired! All your yeast products whether it’s in a jar or a package should be stamped with a “best if used by” date. Always make sure you check this date, even when you purchase the yeast.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- If your yeast mixture is not frothy on top, your yeast is dead and the dough will not rise. You’ll have to start over with new fresh yeast.
- Don’t pour your used oil down the sink drain. Allow it to cool, pour it in an empty container or bottle and then discard it in the trash or reuse it.
Leftovers
You can store these malasadas on the counter in an airtight container for up to 2 days. To save them for a couple extra days, store them in the fridge and reheat them in a toaster oven.
More Great Recipes To Try
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Malasadas
Ingredients
Yeast
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- ¼ cup water (lukewarm (95°-105°F))
Malasadas
- 4 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 1 cup milk (lukewarm)
- 4 large eggs (beaten)
- oil (for frying)
- 1 cup sugar (for coating)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Activate the yeast: In the bowl of your mixer add the yeast, 1 tablespoon of sugar and the ¼ cup of water. Mix with the dough hook or paddle attachment. Let it rest for 5 minutes, the mixture should be frothy on top. If not, start over with new yeast.
- Add remaining dough ingredients: Add the flour, sugar, salt, milk, eggs to the bowl with yeast and mix with the dough hook attachment for 5 to 8 minutes. The dough is ready when it comes clean from the side of the bowl. If too sticky, add a bit more flour, a tablespoon at a time. The dough should be soft and smooth.
- Cover and let rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap and let it rise in warm, draft-free environment, until doubled in size, about 1 to 1 ½ hours.
- Punch, roll and cut the dough: Punch the dough in the center to release the air. Transfer the dough to a lightly floured surface and roll the dough into a 9×12-inch rectangle. Cut the dough into 12 pieces. Place onto a baking sheet lined with parchment paper.
- Cover and let rise a 2nd time: Cover with a clean towel and let rise a 2nd time for another 30 minutes. If the dough pieces are too big, you can cut them in half, so you don't end up with gigantic donuts.
- Fry donuts: Pour oil in a large Dutch oven or heavy-duty pot and heat over medium heat to 350°F. Cook 3 to 4 donuts at a time, don't overcrowd the pot, about 1 to 2 minutes per side until puffed up and golden brown.
- Transfer to a plate: Transfer fried malasadas to a paper towel lined plate or bowl. Continue with remaining malasadas.
- Roll in sugar: Roll malasadas in sugar and serve plain or with your choice of jams, lemon curd, custard, or dulce de leche.
Equipment
Notes
- Always check the expiration date on your yeast and make sure it hasn’t expired! All your yeast products whether it’s in a jar or a package should be stamped with a “best if used by” date. Always make sure you check this date, even when you purchase the yeast.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- If your yeast mixture is not frothy on top, your yeast is dead and the dough will not rise. You’ll have to start over with new fresh yeast.
- Don’t pour your used oil down the sink drain. Allow it to cool, pour it in an empty container or bottle and then discard it in the trash or reuse it.
- Malasadas are best eaten the same day. To save them for the next day, store overnight in the fridge and reheat them in a toaster oven.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
