Hawaiian Favorites: Malasadas, the Portuguese Doughnut Recipe
Malassadas originated on an island called Sao Miguel
Home of the Malasada
Malasadas, traditionally spelled malassadas, originated on the small island of Sao Miguel, which is found in the Azore Islands. This collection of islands are composed of nine volcanic islands situated in the middle of the North Atlantic Ocean.
What is a Malasada?
To put it simply, malasadas are the most incredible, sweet, buttery, crunchy on the outside, light and fluffy on the inside, melt in your mouth Portuguese doughnut you will ever taste!
This unique pastry has been loved by many people for so many years.
A favorite in Hawaii, you will find (without any trouble at all) many establishments who make these little pastry gems. At local faires and carnvals, there will always be a booth selling malasadas. Because of it's popularity, people will wait in line for hours just to get their brown paper bag of warm malasadas.
60 Years of Tradition
In 1952, the grandson of a Portuguese immigrant opened a small quaint place called Leonard's Bakery and sold the first commercially produced malasadas. Sixty years later, Leonard's is still going strong while keeping the tradition of the malasada alive.
How to Make Mouth Watering Malasadas!
Malasadas are a very simple pastry to make. Be sure to have all your ingredients and supplies handy. Once you start making malasadas, you will see just how easy they are, but your family and friends will think you had slaved in the kitchen for hours!
Rate this recipe for Malasadas
Preparation and Cook Time
Ingredients *(double your ingredients to make a bigger batch)
- 1 pkgs. yeast
- 1 cup + 1 tbsp. sugar
- 1/4 cup warm water, (approximately 110 degrees)
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 6 eggs, slightly beaten
- 1 tsp. vanilla extract
- 1/4 cup butter, melted
- 6 cups all purpose flour
- 1-1/2 cups whole milk
- 1/2 cup half n half
- The Coatings: Plain sugar -OR-, (Mixture of: sugar, cinnamon, nutmeg)
Equipment Needed for Making Malasadas
- Deep fryer or a large, deep pot, or WOK
- Electric mixer, with a dough mixing tool
- Rolling pin
- Slotted spoon
- Sharp knife
- Plastic wrap
- 1 Small mixing bowl
- 2 larger mixing bowls (1 that is lightly coated in oil)
- An open, flat surface for rolling the dough in flour
Step by Step Instructions
- In the small mixing bowl, combine yeast and warm water together, stir and set aside. In the large bowl (without oil coating), beat 6 eggs on medium-fast speed with electric mixer until they are light and fluffy. (Set beaten eggs aside while you replace your beaters with dough hook on your mixer) Place eggs back onto mixer and add the following: yeast mixture, ¼ c melted butter, ¾ cup of sugar, 1-1/2 cups of whole milk, ½ cup of half and half, and salt.
- On slow-medium speed, begin mixing all the ingredients together. Slowly add the flour (1 cup at a time) until the dough begins to softly form into a large ball. Once the dough ball is formed, place it in the large bowl that is coated with oil. Tightly cover the bowl with saran (plastic) wrap. Place a kitchen towel on top for added warmth if you would need to speed up the “rising” process a bit. The dough needs to double in size and shape. This will take approximately 1 hour 20 minutes before reaching the correct size. *(Rising process depends on how warm the area is where you place your bowl. Find a warm spot and remember to cover the bowl with a kitchen towel to help the dough rise faster)
- While the dough is rising, begin heating the oil in the pot, wok, or deep fryer until it reaches a temperature of 350 degrees. *Tip: Using a deep fryer is more convenient as it allows you to see the temperature of the oil and allows you to make sure the oil stays at the temperature while cooking the malasadas. It is also a little safer as they have baskets that can be lowered into the fryer which helps eliminate the risk of burns from oil splattering. I have always used a wok when frying my malasadas and have had no issues, however, you always want to wear an apron while deep frying anything, whether it is in a deep fryer, pot or wok).
- Once the dough has risen and doubled in size, scatter flour on a flat even surface to make rolling the dough out easier. Roll the dough out to a thickness of a ¼ inch. Using a sharp knife, cut your dough into 1 inch sized squares. Drop the pieces of dough squares into the heated oil. Stir often to avoid them becoming stuck to each other or getting uneven spots of brown. Fry the squares 2-4 minutes depending on your preference of browning.
- If you are not using a deep fryer, remove the malasadas with a slotted spoon to help the excess oil drain away as you place them on a bed of 2-5 paper towels. Before the malasadas cool, roll them in the remaining white sugar (or sugar, cinnamon, and nutmeg mix). Serve warm. *Tip (I also place 2 cups of sugar in a brown paper bag and place the warm malasadas in the bag to coat them. Easier and less messy!)
A few Tips on Making the Perfect Malasada
1. Be sure to maintain your oil for frying your malasadas at 350 degrees.
2. Be sure to mix your malasadas dough thoroughly until the consistency is smooth and without any lumps.
3. Three minutes is the most common time for deep frying your malasadas. The best indication is that a nice golden brown shade will develop on the outside which will indicate they are done. However, some people prefer their malasadas lighter (2- 2 ½ minutes) and others prefer a darker brown (4 minutes)
4. Be sure to role or coat your malasadas immediately after a quick draining on the paper towels.
5. Malasadas are the best when eaten while still warm, however, they can be reheated in the microwave for 30 seconds (on High).
Calories and Nutritional Value for Malasadas
|Serving size: 1 Doughnut|
|Calories from Fat||270|
|% Daily Value *|
|Fat 30 g||46%|
|Carbohydrates 26 g||9%|
|Sugar 5 g|
|Protein 4 g||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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About the Author
Lisa has directed and acted in musical theatre for nearly 30 years. Her musical upbringing allowed her to pursue her career in teaching and directing and continues to direct shows today. As the owner of 2 online Home Décor sites, Lisa’s passion for Rustic Living all begins with her love for the home, outdoors, and her many hobbies. Lisa loves to laugh, and she share’s that love through her comedic hubs centered on her MOM. Lisa’s passions include writing, directing, acting, photography, singing, cooking, crafts, gardening, and home improvement, including decorating. Lisa also writes under her penned name, Elizabeth Rayen.
© 2012 Elizabeth Rayen