Malasadas (Hawaiian Donuts) Recipe – Soft, Sweet, and Easy to Make

Picture this: you’re on a sun-soaked beach in Hawaii, the breeze is warm, and in your hands, you’re holding a soft, golden malasada dusted with sugar.

One bite and it’s like biting into a fluffy, sugary cloud that melts right into pure happiness. That’s what makes malasadas legendary—they’re simple, they’re comforting, and they’re outrageously good.

People go crazy for malasadas, and it’s no surprise why. Originally brought to Hawaii by Portuguese immigrants from the Azores and Madeira, these donuts became a staple on the islands, especially during Malasada Day (aka Fat Tuesday).

They’ve been lovingly embraced as a local favorite ever since. Unlike your typical American donuts, malasadas don’t have a hole, and they’re not too sweet—just soft, fluffy, and dusted with sugar.

So, what makes malasadas different from your regular donut? Imagine a beignet and a classic donut had a love child: light as air on the inside with a slight crunch on the outside, and coated generously with sugar. They’re not just a dessert—they’re a warm, nostalgic hug disguised as a pastry.

And trust me, once you taste one, you’ll understand why people can’t get enough.

Hawaiian-Style Malasadas

Unlike traditional donuts, malasadas are hole-less, slightly sweet, and full of heart. Enjoy them plain, filled, or lightly dusted with cinnamon sugar—paired perfectly with a cup of Kona coffee, a scoop of tropical ice cream, or just on their own while still warm.

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Prep Time 2 hours hrs 15 minutes mins

Cook Time 20 minutes mins

Course Dessert, Snack

Cuisine Hawaiian, Portuguese

Servings 18 malasadas

Calories 275 kcal

Equipment

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Dough scraper or spatula
• Clean kitchen towel
• Rolling Pin
• Biscuit cutter or knife (for shaping)
• Deep heavy-bottomed pot or deep fryer
• Cooking thermometer (for accurate oil temperature)
• Slotted spoon or spider strainer
• Wire rack with paper towels underneath (for draining)
• Mixing bowl (for sugar coating)

Ingredients

  

For the Dough

• ½ cup warm water (110°F/45°C)
• 1 tbsp active dry yeast
• 1 tsp granulated sugar (for activating yeast)
• ¾ cup whole milk, warmed
• ¼ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 tsp salt
• 4 cups all-purpose flour
• 3 large eggs

For the Coating

• 1 cup granulated sugar
• 1 tsp ground cinnamon (optional)
• Neutral oil for frying (vegetable or canola)

Instructions

 

• Activate the Yeast

  In a small bowl, combine warm water, yeast, and 1 teaspoon of sugar.

  Stir gently and let sit for 5–10 minutes until foamy.

  If it doesn’t bubble, your yeast might be expired—start fresh.
  
• Prepare the Dough

  In a large bowl, whisk together the warm milk, melted butter, remaining sugar, and salt until the sugar dissolves.

  Add eggs one at a time, whisking well after each. Stir in the foamy yeast mixture.

  Gradually add flour, one cup at a time, mixing until you have a sticky, cohesive dough.

  Cover the bowl with a clean towel and let it rise in a warm place for 1–2 hours, or until doubled in size.
  
• Knead It Out

  Turn the dough onto a lightly floured surface.

  Knead gently for 5 minutes until smooth and elastic.

  The dough should feel slightly sticky but workable.
  
• Shape and Cut

  Roll the dough out to about ½ inch thick.

  Use a biscuit cutter, knife, or even a glass to cut into your desired shape—squares, rounds, or hearts. Rustic is beautiful here.
  
• Fry Like a Pro

  Heat 2 inches of oil in a pot to 350°F (175°C). Gently add 3–4 pieces at a time, frying 1–2 minutes per side until puffed and golden.

  Use a slotted spoon to remove and place on a wire rack to drain.
  
• Sugar Coat

  While still warm, toss malasadas in granulated sugar (and cinnamon if using) until fully coated.

  The warmth helps the sugar cling just right—don’t wait too long!
  

Video

Notes

Cooking Tips

• Too Sticky? Lightly flour your hands and work surface—but don’t overdo it or your dough will toughen.
• Keep Oil Consistent: Use a thermometer to maintain that 350°F sweet spot for frying. Too low and they absorb oil; too high and they burn.
• Make It a Filling Fiesta: Pipe in pastry cream, guava jelly, chocolate ganache, or haupia (coconut pudding) after frying and cooling slightly.
• Flavor Boost: For a tropical twist, swap some milk for coconut milk or add a splash of vanilla extract to the dough.

Keyword Filled Donuts, Hawaiian Dessert, Malasadas, Portuguese Donut, Sweet Snack

Variations to Try

Malasadas are brilliant on their own, but there’s no harm in adding a little twist if you’re feeling adventurous.

• Filled Malasadas: Use a piping bag to inject custard, chocolate, or guava filling.
• Coconut Flavored: Add a splash of coconut milk to the dough and dust with toasted coconut flakes.
• Chocolate Dipped: Dunk half of each donut into melted chocolate for a dessert-style malasada.

Final Thoughts

There’s a reason malasadas are a beloved tradition—they’re simple, comforting, and worth the effort.

They may not look perfect, and they’re not trying to be the most sophisticated dessert out there. But they’re honest, warm, and inviting—just like Hawaii itself.

If you’re looking for cheap desserts you can make in 15 minutes, malasadas are a perfect choice.

Make a batch, share them with friends or family, and enjoy every sugar-dusted bite.

When life gets a little too serious, malasadas are your sweet reminder that sometimes, simplicity does taste best. Now go on, get your frying pan ready—you’ve got some magic to make.