Name: Malasadas – The Irresistible Portuguese Doughnuts You Need to Try
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Portuguese
Ingredients: 4 cups all-purpose flour; ½ cup granulated sugar; 2 ¼ tsp instant yeast (1 packet); ½ tsp salt; 3 large eggs; ¾ cup whole milk, warmed; ¼ cup unsalted butter, melted; 1 tsp vanilla extract; Vegetable oil, for frying; 1 cup granulated sugar (for coating)

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If you’ve never had a malasada before, let me introduce you to your new favorite treat. These pillowy, deep-fried doughnuts are golden on the outside, soft and airy on the inside, and coated in a generous dusting of sugar. Originally from Portugal, malasadas have become a Hawaiian favorite, especially on Fat Tuesday (Malasada Day!). No hole in the center, no fancy glaze—just pure, melt-in-your-mouth goodness.

Why You’ll Love This Recipe

Crispy outside, soft inside – The perfect balance of texture.
No need for a donut cutter – Just roll and fry!
Easier than you think – Simple ingredients with bakery-quality results.

Ingredients

(Just a few highlights—full list below!)

All-purpose flour
Granulated sugar
Instant yeast
Eggs
Whole milk
Butter
Vegetable oil (for frying)

Directions

Step 1: Activate the Yeast

Warm the milk slightly (not too hot!) and mix it with sugar and yeast. Let it sit for about 5 minutes until foamy.

Step 2: Make the Dough

In a large bowl, mix the flour, eggs, melted butter, and the yeast mixture. Knead until you have a soft, elastic dough. Cover and let it rise until doubled in size.

Step 3: Shape the Malasadas

Punch down the dough and divide it into equal pieces. Roll each piece into a ball and place them on a floured surface. Let them rise again for about 30 minutes.

Step 4: Fry to Perfection

Heat oil to 350°F and fry the malasadas until golden brown, flipping halfway through. Drain on paper towels.

Step 5: Coat in Sugar

While still warm, roll them in granulated sugar for that signature malasada finish.

Expert Tips and Tricks

Use a thermometer for frying – Keeping the oil at 350°F ensures a crispy outside without absorbing too much oil.
Don’t over-knead – Too much kneading can make them tough.
Fry in small batches – This keeps the oil temperature steady.

Recipe Variations and Possible Substitutions

Fill them! – Try custard, chocolate, or guava jam for a delicious twist.
Cinnamon sugar – Swap regular sugar for a cinnamon-sugar coating.
Dairy-free option – Use almond milk and dairy-free butter.

Serving and Pairing Suggestions

These malasadas are perfect with coffee or tea. For a tropical touch, pair them with passion fruit or coconut cream.

Storage and Reheating Tips

Best eaten fresh! But if needed, store in an airtight container for up to a day.
Reheat in the microwave for a few seconds or in a low oven.
Freeze for up to 2 months, then reheat in the oven at 300°F.

FAQs

Can I make malasadas ahead of time?
They’re best fresh, but you can prep the dough the night before and refrigerate.
Why are my malasadas greasy?
The oil might be too cool—make sure it stays at 350°F.
Can I bake instead of fry?
Traditionally, no—but you can try an air fryer at 375°F for about 8 minutes.
What’s the difference between malasadas and regular doughnuts?
Malasadas are eggier, softer, and don’t have a hole in the center.

Conclusion

If you love classic doughnuts, malasadas will take your love to the next level. They’re simple, delicious, and guaranteed to disappear as soon as they hit the table. Make a batch and enjoy every sugary, golden bite!

Malasadas – The Irresistible Portuguese Doughnuts You Need to Try

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Malasadas are a Portuguese-style doughnut, beloved in Hawaii and beyond. These golden, sugar-coated treats are crisp on the outside and soft, airy on the inside. Made without a hole, they are perfect as-is or filled with custard, jam, or chocolate. Traditionally enjoyed on Fat Tuesday, malasadas are a delightful indulgence any time of the year!

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 20 minutes (plus rising time)
Total Time: 2 hours 30 minutes
Yield: 14–16 malasadas 1x
Category: Dessert
Method: Deep-Fried
Cuisine: Portuguese, Hawaiian
Diet: Vegetarian

Instructions

Step 1: Activate the Yeast

Warm the milk until lukewarm (about 110°F). Stir in 1 tbsp sugar and yeast. Let it sit for 5 minutes until foamy.

Step 2: Make the Dough
2. In a large mixing bowl, combine flour, remaining sugar, and salt.
3. Add the eggs, melted butter, vanilla, and yeast mixture. Mix until a sticky dough forms.
4. Knead for about 8 minutes until smooth and elastic.
5. Cover the bowl with a damp towel and let the dough rise in a warm place until doubled in size, about 1½ to 2 hours.

Step 3: Shape the Malasadas
6. Punch down the dough and divide it into 12-14 equal pieces.
7. Roll each piece into a smooth ball and place on a floured surface.
8. Cover with a towel and let rise for another 30-45 minutes.

Step 4: Fry to Perfection
9. Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C).
10. Fry malasadas in batches, 2-3 at a time, until golden brown, about 1-2 minutes per side.
11. Remove with a slotted spoon and drain on a paper towel.

Step 5: Coat in Sugar
12. While still warm, roll the malasadas in granulated sugar until fully coated.

Notes

To prevent greasy malasadas, keep the oil at a consistent 350°F.
The dough can be prepared the night before and refrigerated for a slow rise.
Try filling malasadas with custard, chocolate, or tropical fruit jam for a fun twist!