Few desserts are as comforting and irresistible as Malasadas, the famous Hawaiian donuts with Portuguese roots. These golden, sugar-coated pastries are soft, airy, slightly chewy, and incredibly addictive. Unlike traditional donuts, malasadas have no hole, creating a pillowy center that stays wonderfully fluffy after frying.

Why You’ll Love These Malasadas

• Ultra soft and fluffy texture
• Perfectly golden and sugar-coated
• Authentic Hawaiian bakery flavor
• Easy to customize with fillings
• Better than store-bought donuts
• Delicious warm and fresh

Ingredients

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• ¾ cup warm milk
• ¼ cup warm water
• ½ cup granulated sugar
• 4 large eggs
• 4 tablespoons unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• Vegetable oil or canola oil
• 1 cup granulated sugar
• 1 teaspoon cinnamon (optional)

Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Rolling pin
• Deep pot or Dutch oven
• Thermometer
• Slotted spoon
• Paper towels

How to Make Malasadas

Step 1 – Activate the Yeast

In a small bowl, combine:

• Warm milk
• Warm water
• 1 tablespoon sugar
• Yeast

Let sit for 5–10 minutes until foamy.

Step 2 – Prepare the Dough

In a large bowl:

• Add flour, remaining sugar, and salt.
• Mix in eggs, vanilla, and yeast mixture.
• Knead until combined.

Add softened butter gradually and continue kneading for about 8–10 minutes until the dough becomes smooth, elastic, and slightly sticky.

The butter incorporation technique helps create the signature soft texture found in authentic Hawaiian malasadas.

Step 3 – First Rise

Transfer dough to a greased bowl.

Cover and let rise in a warm place for 1½–2 hours or until doubled in size.

Step 4 – Shape the Malasadas

Punch down the dough gently.

Roll out lightly on a floured surface to about ½ inch thickness.

Cut into squares, circles, or rectangles.

Traditional malasadas are often rustic and irregularly shaped rather than perfectly round.

Place shaped dough onto parchment paper and let rest 30–45 minutes.

Step 5 – Fry the Malasadas

Heat oil to 350°F (175°C).

Carefully fry a few malasadas at a time:

• 1–2 minutes per side
• Until deep golden brown

Do not overcrowd the pot.

Remove and drain briefly on paper towels.

Step 6 – Coat in Sugar

While still warm:

• Roll malasadas in sugar
• Add cinnamon sugar if desired

Serve immediately for the best texture.

Optional Fillings

Want bakery-style filled malasadas?

Use a piping bag to fill with:

• Vanilla pastry cream
• Chocolate cream
• Coconut haupia
• Guava jam
• Lemon curd
• Passion fruit cream

Filled malasadas are especially popular in Hawaiian bakeries today.

Tips for Perfect Malasadas

Use Fresh Yeast

Fresh active yeast creates the light airy texture.

Don’t Skip the Second Rise

This keeps the donuts fluffy instead of dense.

Maintain Oil Temperature

Too hot = burned outside
Too cool = oily donuts

Eat Fresh

Malasadas are best enjoyed warm within a few hours after frying.

Variations

Cinnamon Sugar Malasadas

Add cinnamon to the sugar coating.

Chocolate Filled Malasadas

Pipe chocolate pastry cream inside.

Hawaiian Coconut Version

Fill with haupia cream.

Tropical Fruit Malasadas

Try guava or mango filling.

What Makes Hawaiian Malasadas Unique?

Hawaiian malasadas evolved from Portuguese traditions but became their own iconic island dessert culture. Hawaiian bakeries transformed them with:

• Tropical fillings
• Richer dough
• Larger size
• Local flavors like haupia and lilikoi

Today, malasadas are one of Hawaii’s most famous pastries.

How to Store Malasadas

Room Temperature

Store for up to 1 day in an airtight container.

Refrigerator

Up to 3 days.

Freezer

Freeze uncoated malasadas for up to 2 months.

Reheat in oven before serving.

Frequently Asked Questions

Are malasadas the same as donuts?

They are similar but malasadas are richer, softer, and traditionally have no hole.

Why are malasadas famous in Hawaii?

Portuguese immigrants introduced them to Hawaii in the late 1800s, and they became a beloved local treat.

Can malasadas be filled?

Yes! Popular fillings include custard, chocolate, guava, and coconut cream.

What does malasada mean?

The name is believed to come from Portuguese words referring to “poorly cooked” or rustic-shaped pastries.

Final Thoughts

These homemade Malasadas (Hawaiian Donuts) are fluffy, sweet, and impossible to resist. Whether enjoyed plain with sugar or filled with tropical cream, they bring the warm spirit of Hawaii right into your kitchen.

Perfect for breakfast, dessert, holidays, or weekend baking, malasadas are one recipe everyone should try at least once.