{"id":2084300,"date":"2024-11-27T09:40:25","date_gmt":"2025-01-12T06:49:48","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2084300"},"modified":"2025-01-17T08:34:21","modified_gmt":"2025-01-17T14:34:21","slug":"malasadas-recipe","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/malasadas-recipe\/","title":{"rendered":"Malasadas"},"content":{"rendered":"<p>Once on a long-ago trip to Honolulu, I made an excursion to Leonard&#8217;s Bakery to try their famous malasadas\u2014a type of doughnut that originated in Portugal and later became popular in Hawaii. These treats are eaten all year round, but they&#8217;re especially associated with Mardi Gras, which some Portuguese and Hawaii residents call &#8220;Malasada Day.&#8221;<\/p>\n<p>Malasada&#8217;s rich dough is made with milk, butter and eggs. The doughnuts have no holes, and in Portugal are traditionally served unfilled and rolled in granulated sugar. In Hawaii, however, malasadas are often filled with tropical treats such as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/puerto-rican-coconut-pudding\/\" data-name=\"www.tasteofhome.com\/recipes\/puerto-rican-coconut-pudding\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">coconut pudding<\/a>, guava cream or passion fruit curd.<\/p>\n<h2>What are malasadas?<\/h2>\n<p>Although malasadas sound similar to New Orleans-style <a href=\"https:\/\/www.tasteofhome.com\/recipes\/new-orleans-beignets\/\" data-name=\"www.tasteofhome.com\/recipes\/new-orleans-beignets\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">beignets<\/a>, and both are served on Mardi Gras, the dough differs. Beignets are commonly made with <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-choux-pastry\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-choux-pastry\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">choux pastry<\/a> (the type of dough used to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-eclairs\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-eclairs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">eclairs<\/a>) that&#8217;s cut into squares and fried. Malasadas, with their eggy, yeasted dough, are more similar to the German <a href=\"https:\/\/www.tasteofhome.com\/recipes\/jelly-doughnuts\/\" data-name=\"www.tasteofhome.com\/recipes\/jelly-doughnuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">jelly-filled doughnuts<\/a> known as Berliners. Who knew there were so many different kinds of <a href=\"https:\/\/www.tasteofhome.com\/collection\/doughnut-recipes-from-around-the-world\/\" data-name=\"www.tasteofhome.com\/collection\/doughnut-recipes-from-around-the-world\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">doughnuts from around the world<\/a>?<\/p>\n<h2>Ingredients for Malasadas<\/h2>\n<ul>\n<li><strong>Half-and-half: <\/strong>Part of the beauty of any malasada recipe is that the dough is enriched with dairy. Using half-and-half makes the texture lush without all of the fat you&#8217;d get from heavy cream.<\/li>\n<li><strong>Butter: <\/strong>There&#8217;s already salt in this recipe, so reach for your unsalted butter. But in a pinch, go ahead and use whatever you&#8217;ve got!<\/li>\n<li><strong>Instant yeast:<\/strong> Be warned, active dry yeast may be the most common <a href=\"https:\/\/www.tasteofhome.com\/article\/all-about-yeast\/\" data-name=\"www.tasteofhome.com\/article\/all-about-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of yeast<\/a> you&#8217;ll find at the store, but this recipe calls for instant yeast. What&#8217;s the difference? When you use the instant version, you can skip <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-yeast\" data-name=\"www.tasteofhome.com\/article\/how-to-proof-yeast\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">proofing the yeast<\/a> and mix it right into the dry ingredients. Getting to skip a step saves you time!<\/li>\n<li><strong>Sugar: <\/strong>Just the usual granulated sugar is required to make malasadas. You&#8217;ll be using some in the dough, and you&#8217;ll also roll the finished doughnuts in the rest.<\/li>\n<li><strong>Flour: <\/strong>All-purpose flour is perfect for making malasadas. Here&#8217;s more about the different <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of flour<\/a> and when to use them.<\/li>\n<li><strong>Salt: <\/strong>Salt helps round out the flavors of <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-dessert-ideas\/\" data-name=\"www.tasteofhome.com\/collection\/easy-dessert-ideas\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">dessert recipes<\/a> and prevents them from tasting too sweet, so don&#8217;t skip it.<\/li>\n<li><strong>Eggs: <\/strong>Use your finest large, Grade A eggs. If you have farm eggs or organic eggs, the yolks will give your dough a deeper color.<\/li>\n<li><strong>Oil for frying: <\/strong>The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best oils for frying<\/a> are neutral-tasting with a high smoke point, like canola oil or sunflower oil. After you&#8217;re done, strain the oil through a coffee filter and keep it in a cool, dark place. Provided you don&#8217;t keep it too long, it will be safe to reuse.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Heat the dairy<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104721\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"A mixing bowl with a creamy yellow batter on a pink surface, surrounded by ingredients like butter on a plate, a bowl of sugar, measuring cups, and a red cloth.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Heat the half-and-half cream and butter in a small saucepan over medium-low heat until the butter has melted and the mixture reaches 115\u00b0F.<\/p>\n<h3>Step 2: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104722 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"A pink surface displays bowls and ingredients for baking: a large bowl with flour and sugar, a small pitcher with liquid, a partial bowl with melted butter, and small dishes with butter and other ingredients. A red cloth is partially visible.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, 1\/3 cup sugar, the flour and salt. Add the warm butter and cream, and continue mixing on medium speed until the wet ingredients are incorporated (about one to two minutes). Add the eggs, one at a time, mixing after each until the dough is smooth and elastic, two to three additional minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>When cooking, it&#8217;s always a good practice to crack eggs one-by-one into a dish before combining them with other ingredients. This allows you to weed out the very rare &#8220;bad egg,&#8221; and lets you remove any stray pieces of eggshell.<\/p>\n<h3>Step 3: Let it rise<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104724\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"A ball of dough rests in a large glass bowl on a pink countertop, surrounded by ingredients like butter, flour, salt, measuring spoons, and a red cloth.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Turn the dough out onto a lightly floured surface. Gently knead the dough until it forms a smooth ball, then place it in a lightly greased bowl. Cover the bowl and let the dough rise until it has doubled in size, 40 to 45 minutes.<\/p>\n<h3>Step 4: Cut out the doughnuts<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104725\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_04.jpg?fit=700%2C1024\" alt=\"A wooden board with rolled-out dough and a cookie cutter is shown. Circular dough cut-outs are visible, with one placed on a nearby baking sheet lined with parchment paper. A rolling pin and red cloth are also on the pink surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the risen dough to a lightly floured surface and dust the top with flour. Roll the dough out until it&#8217;s 1\/2-inch thick, then cut it into circles with a 2-1\/2-inch cookie cutter. Cover and let them rise until they&#8217;repuffed, 15 to 20 minutes.<\/p>\n<h3>Step 5: Fry the malasadas<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104726\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_05.jpg?fit=700%2C1024\" alt=\"A white plate with four powdered beignets sits on a pink surface, accompanied by a maroon cloth. Nearby, a dark pan contains more golden beignets, and a small brown polka-dot bowl holds another pastry.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<p>Meanwhile, in a Dutch oven or deep skillet, heat one inch of oil to 350\u00b0F. Fry the malasadas until they&#8217;re golden brown, one to two minutes per side. Let them drain on wire racks. While still warm, toss the malasadas in the remaining cup of sugar. Serve them warm.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>When frying, it&#8217;s important to work in batches so that the oil temperature doesn&#8217;t drop too much at any one time. Frying six doughnuts at a time is probably ideal. Also, let the doughnuts slip gently into the hot oil so you don&#8217;t create dangerous splashes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104727\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_06.jpg?fit=700%2C1024\" alt=\"A tray of sugar-coated doughnuts, some placed on a white plate with sugar. The tray and plate are on a pink surface, accompanied by a crumpled burgundy cloth.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h2>Malasadas Variations<\/h2>\n<ul>\n<li><strong>Pipe in a filling:<\/strong> Malasadas are frequently served as-is, but they&#8217;re lovely with a filling. Some great options include your favorite jelly or jam, Nutella, a fruit curd or pastry cream. In Hawaii, coconut custard is the most popular filling.<\/li>\n<li><strong>Change the coating: <\/strong>The easiest way to augment a malasada is to glam up the sugar in which you roll it. You could add cocoa powder, edible luster dust, cinnamon, nutmeg or another favorite spice. You could also dip malasadas in melted chocolate.<\/li>\n<li><strong>Use up leftovers:<\/strong> If you have extra malasadas, you could turn them into a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-doughnut-breakfast-bake\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-doughnut-breakfast-bake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">doughnut bread pudding<\/a>. Chop up the pastries, pop them into a greased casserole dish, and pour a coconut custard over the top. Bake the pudding at 325\u00b0 until the custard is set. Or, find inspiration in other <a href=\"https:\/\/www.tasteofhome.com\/collection\/bread-pudding-recipes\" data-name=\"www.tasteofhome.com\/collection\/bread-pudding-recipes\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bread pudding recipes<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Malasadas<\/h2>\n<p>Malasadas are meant to be eaten warm. If you need to save unfilled malasadas, you can store them in an airtight container on the counter. Reheat them briefly before eating them. Filled malasadas should be stored in the fridge and should not be reheated before eating.<\/p>\n<h3>How long do malasadas last?<\/h3>\n<p>Fresh is the name of the game here. Try to eat up your malasadas within a day or two, although they&#8217;ll be safe for up to four.<\/p>\n<h3>Can you freeze malasadas?<\/h3>\n<p>You can freeze them, but again, they won&#8217;t be as good as they were when they were fresh from the oil. Use frozen malasadas within two months.<\/p>\n<h2>Malasadas Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2104728\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_07.jpg?fit=700%2C1024\" alt=\"Powdered sugar-covered doughnuts arranged on a tray, with one cut open to reveal the inside. A few doughnuts are placed on a white plate on the tray. A red cloth is draped on the right side. The background is pink.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Jonathan Melendez for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you fill malasadas?<\/h3>\n<p>You can definitely fill malasadas. Spoon your filling into a pastry piping bag, and poke a hole in each malasada using a chopstick or similarly shaped object. Cut the end off of the <a href=\"https:\/\/www.tasteofhome.com\/gear\/tools\/pastry-bag\" data-name=\"www.tasteofhome.com\/gear\/tools\/pastry-bag\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pastry bag<\/a>, insert it into the first doughnut, and squeeze slowly and gently until the malasada is filled. Repeat until all of the malasadas are filled.<\/p>\n<h3>What can you serve with malasadas?<\/h3>\n<p>Because malasadas have a shared Portuguese and Hawaii heritage, I like to serve them when I&#8217;m celebrating one of those cultures. Serve them after a meal of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-portuguese-style-bean-soup\" data-name=\"www.tasteofhome.com\/recipes\/easy-portuguese-style-bean-soup\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">easy Portuguese-style bean soup<\/a> with a side of kale, or after eating <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grilled-huli-huli-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/grilled-huli-huli-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">huli huli chicken<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-poi\" data-name=\"www.tasteofhome.com\/article\/what-is-poi\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">poi<\/a>. If you want to make a whole spread of Hawaii desserts to accompany your malasadas, check out our recipes for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pineapple-pie-with-coconut-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/pineapple-pie-with-coconut-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pineapple pie with coconut cream<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/article\/frozen-fruit-shaved-ice\" data-name=\"www.tasteofhome.com\/article\/frozen-fruit-shaved-ice\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">frozen fruit &#8220;shave ice&#8221;<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Learn how to make rich, egg-y malasadas doughnuts from scratch, just like they do in Hawaii.<\/p>\n","protected":false},"author":7061,"featured_media":2097447,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305615,304177,304288,305487,305692,303966,303887,304268,304072,304026,305684,324623,304016,304020,304005,304150,303883],"categories-v2":[308623,310890,308988,308481,309457,259620,310796,311083,308495,308478,259483,308669,308606,311074,309177,308579,308594,308549,309434,308476],"coauthors":[341951],"recommended_recipes":[{"post_title":"Chimichangas","post_link":"\/recipes\/chimichangas\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chimichangas_EXPS_TOHFM21_3277_E09_22_10b.jpg"},{"post_title":"Spinach Quesadillas","post_link":"\/recipes\/spinach-quesadillas\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spinach-Quesadillas_EXPS_SDON16_39915_A06_02_11b.jpg"},{"post_title":"Teriyaki Shish Kabobs","post_link":"\/recipes\/teriyaki-shish-kabobs\/","post_image":"\/wp-content\/uploads\/2017\/10\/Teriyaki-Shish-Kabobs_EXPS_SDJJ17_823_C02_16_3b-1.jpg"},{"post_title":"Chicken Samosas","post_link":"\/recipes\/chicken-samosas\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Samosas_EXPS_TOHD24_245621_KristinaVanni_7.jpg"},{"post_title":"Quesadilla","post_link":"\/recipes\/quesadilla\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Crispy Sriracha Spring Rolls","post_link":"\/recipes\/crispy-sriracha-spring-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/Crispy-Sriracha-Spring-Rolls_EXPS_THCA17_196774_C11_01_1b.jpg"},{"post_title":"Easy Chana Masala","post_link":"\/recipes\/easy-chana-masala\/","post_image":"\/wp-content\/uploads\/2017\/09\/Easy-Chana-Masala_EXPS_SDON17_175124_B06_30_3b.jpg"},{"post_title":"Israeli Malabi with Pomegranate Syrup","post_link":"\/recipes\/israeli-malabi-with-pomegranate-syrup\/","post_image":"\/wp-content\/uploads\/2020\/10\/Israeli-Malabi-with-Pomegranate-Syrup-_EXPS_RC20MZ_253939_B08_26_10b.jpg"},{"post_title":"Chalupas","post_link":"\/recipes\/chalupas\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chalupas_exps6994_SSCM2468858A01_11_1b_RMS.jpg"},{"post_title":"Samosas","post_link":"\/recipes\/samosas\/","post_image":"\/wp-content\/uploads\/2021\/02\/Samosas_EXPS_THJJ21_259895_B02_11_3b-64.jpg"},{"post_title":"Vegetable Samosas","post_link":"\/recipes\/vegetable-samosas\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vegetable-Samosas_EXPS_HCA19_154727_B04_10_6b.jpg"},{"post_title":"Maqluba","post_link":"\/recipes\/maqluba\/","post_image":"\/wp-content\/uploads\/2025\/03\/Maqluba_EXPS_FT25_279438_JR_0326_14.jpg"},{"post_title":"Crescent Samosas","post_link":"\/recipes\/crescent-samosas\/","post_image":"\/wp-content\/uploads\/2017\/10\/Crescent-Samosas_EXPS_SDFM18_38911_D10_03_7b-1.jpg"},{"post_title":"Adana Kabobs","post_link":"\/recipes\/adana-kabob\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_FT24_277629_JR_1001_7.jpg"},{"post_title":"Sriracha Salt","post_link":"\/recipes\/sriracha-salt\/","post_image":"\/wp-content\/uploads\/0001\/01\/Sriracha-Salt_EXPS_THJJ19_237631_C02_15_4b.jpg"},{"post_title":"Harissa","post_link":"\/recipes\/harissa-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Harissa_EXPS_FT24_275913_ST_0403_7.jpg"},{"post_title":"Club Quesadillas","post_link":"\/recipes\/club-quesadillas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15866_QC10199C11.jpg"},{"post_title":"Migas, My Way","post_link":"\/recipes\/migas-my-way\/","post_image":"\/wp-content\/uploads\/2017\/09\/Migas-My-Way_exps89191_TH1999637B03_31_1bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Malasadas_EXPS_TOHD24_278528_JonathanMelendez_05.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/malasadas-recipe\/","name":"Malasadas","datePublished":"2024-11-27","dateModified":"2024-11-27","prepTime":"PT25M","cookTime":"PT15M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_EXPS_TOHD24_278528_JonathanMelendez_05.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Malasadas are rich, round sugar-coated doughnuts that originated in Portugal, but are most commonly associated with Hawaii.","recipeIngredient":["2\/3 cup half-and-half cream","1\/4 cup butter","1 tablespoon quick-rise yeast","1 cup plus 1\/3 cup sugar, divided","3-1\/2 cups all-purpose flour","3\/4 teaspoon salt","3 large eggs, room temperature","Oil for deep-fat frying"],"recipeInstructions":[{"@type":"HowToStep","name":"Heat the dairy","text":"Heat the half-and-half cream and butter in a small saucepan over medium-low heat until the butter has melted and the mixture reaches 115\u00b0F.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the dough","text":"Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, 1\/3 cup sugar, the flour and salt. Add the warm butter and cream, and continue mixing on medium speed until the wet ingredients are incorporated (about one to two minutes). Add the eggs, one at a time, mixing after each until the dough is smooth and elastic, two to three additional minutes. Editor's Tip: When cooking, it's always a good practice to crack eggs one-by-one into a dish before combining them with other ingredients. This allows you to weed out the very rare \"bad egg,\" and lets you remove any stray pieces of eggshell.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let it rise","text":"Turn the dough out onto a lightly floured surface. Gently knead the dough until it forms a smooth ball, then place it in a lightly greased bowl. Cover the bowl and let the dough rise until it has doubled in size, 40 to 45 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_03.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cut out the doughnuts","text":"Transfer the risen dough to a lightly floured surface and dust the top with flour. Roll the dough out until it's 1\/2-inch thick, then cut it into circles with a 2-1\/2-inch cookie cutter. Cover and let them rise until they'repuffed, 15 to 20 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Malasadas_TOHD24_278528_JonathanMelendez_04.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fry the malasadas","text":"Meanwhile, in a Dutch oven or deep skillet, heat one inch of oil to 350\u00b0F. Fry the malasadas until they're golden brown, one to two minutes per side. Let them drain on wire racks. While still warm, toss the malasadas in the remaining cup of sugar. Serve them warm. Editor's Tip: When frying, it's important to work in batches so that the oil temperature doesn't drop too much at any one time. Frying six doughnuts at a time is probably ideal. 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