As soon as I took my first bite, I realized that this was no ordinary doughnut, they’re not overly sweetened, but the sugar does give them a unique taste and texture. These fried dough pieces are often eaten for breakfast with coffee and other tropical drinks or served with ice cream for dessert. We’ve also collected some of our favorite Hawaiian-inspired desserts for you to try at home: Haupia, Chocolate Haupia Pie, Guava Cake, and Coconut Cream Pie.
What Are Malasadas?
Malasadas are basically Hawaii’s version of a yeast doughnut. Even though malasadas have Portuguese origins (specifically the Azores and Madeira regions) and could be considered more of a Portuguese dessert, they have become widely popular in Hawaii, which is where I was introduced to them. They don’t have a hole and more often than not, they are served plain with no filling. Instead of being glazed, they are dusted with sugar. It’s like eating a puffy, fried, sugary cloud. SO GOOD.
Where To Find Malasadas
The most popular place in Hawaii to find malasadas is Leonard’s Bakery on Oahu. However, it’s not the only place to find them. You can find them on different islands including Maui, Kauai, and the Big Island. You can find them in restaurants or bakeries. When I lived in Hawaii there was a malasada food truck that would come around every once in a while and park across the street from where I lived. Also, the bakery that I worked at in Hawaii would make them every once in a while. Have I mentioned I worked at a bakery in Hawaii? It was the best job ever… even if it did make me gain the Hawaii 5-0. Totally worth it.
Filled Malasadas
If you have been to Leanard’s Bakery in Hawaii, you know about the haupia filled malasadas. They are PERFECTION. If you are wanting to make a haupia custard from scratch, I have included the recipe below (AND a cheater version to make it even easier). However, you can fill your malasadas with any kind of custard, pudding, cream, or even guava or fruit filling, just make sure it’s thick enough to pipe into the malasada (you don’t want a thin, runny filling).
Malasada Day
A popular time to eat malasadas in on “Malasada Day”, which is the day before Ash Wednesday, aka “Fat Tuesday… aka “Mardi Gras”. Instead of celebrating with beignets and beads, celebrate the Hawaiian way and load up with all your favorite kinds of malasadas!
Tips For Making Malasadas
If your yeast doesn’t foam, your yeast is probably bad/non-active and the recipe won’t work.Your dough won’t rise. It’s easier to throw it out and start over than to try and make it work with non-active yeast.If you don’t have a stand mixer, you can mix with an electric mixer in a large bowl. When the dough starts getting too thick to mix with the hand mixer, remove from bowl and knead on a floured surface.To fry your malasadas, consistent heating is key. I used an electric fondue pot so I could set the temp to 350 and it automatically regulated (I actually like using this more than my deep fryer, it’s WAY easier to clean) . If you don’t have a way to set the temperature or are heating the oil on your stove, I highly recommend using a cooking thermometer to keep the temperature right at 350.Roll your malasadas in the cinnamon sugar as soon as you are able to handle them without getting burned. Don’t let them cool too much or the sugar won’t stick as well.The haupia custard from scratch is SO GOOD but can also be a little intense and inconsistent. If you want to make things extra easy, you can totally cheat and just use instant coconutpudding or white chocolatepudding with a little coconut extract.Serve them the day you make them. Like any fried dessert, these taste best the day of. Nothing beats a warm malasada served minutes after being taken out of the fryer!
More Hawaii Inspired Desserts
Authentic HaupiaChocolate Haupia PieGuava CakeCoconut Cream PieCoconut Cream Cake with Coconut Cream FrostingPina Colada Cake
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