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Three Sugar-Coated Hawaiian-Style Malasadas on A Plate

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 15 minutes
Cook Time 20 minutes
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.
    Glass Bowls on A Counter with Yeast, Sugar, Warm Water, and Milk Being Prepared to Activate the Yeast
  • 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.
    Hands Rolling out Malasada Dough on A Floured Surface with A Wooden Rolling Pin
  • 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.
    Two Pieces of Malasada Dough Frying in Hot Oil Inside a Red Dutch Oven on The Stove
  • 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