Bake It: Hawaiian-Style Malasadas

Here’s a delicious and authentic recipe for Hawaiian-style malasadas—those irresistibly fluffy, golden-fried Portuguese doughnuts that became a beloved treat in Hawaii, especially on Malasada Day (Shrove Tuesday).

Hawaiian Malasadas Recipe

Ingredients:

• 1 tablespoon active dry yeast
• 1 teaspoon sugar (for yeast)
• 1/4 cup warm water (about 110°F / 43°C)
• 6 large eggs
• 1/2 cup sugar
• 1/2 cup unsalted butter, melted
• 1 cup whole milk, warm
• 1 teaspoon salt
• 5 cups all-purpose flour (plus extra for kneading)
• Vegetable oil (for frying)
• Granulated sugar (for coating)

Optional Fillings:
Custard, haupia (coconut pudding), or guava jam

Instructions:

1. Activate the Yeast:
   In a small bowl, mix the yeast, warm water, and 1 teaspoon sugar. Let it sit for 5–10 minutes until foamy.
2. Make the Dough:
   In a large bowl, beat the eggs and gradually add the sugar. Mix in the melted butter, warm milk, and salt. Stir in the activated yeast mixture. Add the flour, one cup at a time, mixing until a soft dough forms.
3. Knead:
   Turn the dough out onto a floured surface and knead for about 8–10 minutes until smooth and elastic. Add more flour if it’s too sticky.
4. First Rise:
   Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place until doubled in size—about 1.5 to 2 hours.
5. Shape the Malasadas:
   Punch down the dough and divide into 2-inch balls (or larger, if you like). Place on a floured surface, cover lightly, and let rise again for about 30–45 minutes.
6. Fry:
   Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the malasadas in batches, turning once, until golden brown—about 2–3 minutes per side.
7. Coat in Sugar:
   Drain briefly on paper towels, then roll in granulated sugar while still warm.
8. Optional Filling:
   If you want filled malasadas, let them cool slightly, then use a piping bag to inject your choice of filling into the center.

Tips:

• Serve warm for the best taste and texture.
• They’re also delicious the next day—reheat for 10 seconds in the microwave and re-roll in sugar.

To Make Filled Malasadas (Haupia or Custard)

After you’ve fried and sugared your malasadas (see previous recipe), allow them to cool slightly before filling.

Option 1: Haupia (Coconut Pudding) Filling

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup whole milk
• 1/3 cup sugar
• 1/4 cup cornstarch
• Pinch of salt
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. In a saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, and salt until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 5–7 minutes).
3. Remove from heat and stir in vanilla extract if using.
4. Transfer to a bowl, cover with plastic wrap (pressing it directly on the surface to prevent a skin), and chill in the fridge for at least 1 hour before piping.

Option 2: Classic Vanilla Custard

Ingredients:

• 2 cups whole milk
• 1/2 cup sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon unsalted butter

Instructions:

1. In a medium saucepan, heat the milk until just steaming.
2. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt.
3. Slowly pour the hot milk into the yolk mixture while whisking constantly to temper the eggs.
4. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat, stir in butter and vanilla.
6. Cover with plastic wrap (touching the surface), and refrigerate until cool.

How to Fill the Malasadas

1. Once your malasadas are cool enough to handle but still slightly warm, use a sharp paring knife or skewer to make a small hole in the side of each one.
2. Spoon your filling into a piping bag fitted with a medium round tip.
3. Insert the tip into the hole and gently squeeze until the malasada feels just filled—but not bursting.
4. Optional: dust lightly with powdered sugar or roll again in granulated sugar to finish.