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Delicious Malasadas Recipe

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★★★★★

4.6 from 72 reviews

This Delicious Malasadas Recipe offers a classic Hawaiian-style fried dough treat that is crispy on the outside and soft and fluffy on the inside. These sugar-coated malasadas are made from a yeasted dough, fried to golden perfection, and perfect for enjoying fresh with various toppings such as jams or custards.

Ingredients

Scale

Yeast Mixture

  • 2¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon sugar
  • ¼ cup lukewarm water (95°-105°F)

Dough

  • 4 cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 cup lukewarm milk (95°-105°F)
  • 4 large eggs, beaten

For Frying and Coating

  • Oil for frying (vegetable or canola oil recommended)
  • 1 cup sugar (for coating)

Instructions

  1. Activate the yeast: In the bowl of your mixer, combine the active dry yeast, 1 tablespoon of sugar, and ¼ cup of lukewarm water. Mix with a dough hook or paddle attachment. Let rest for 5 minutes until the mixture is frothy on top, indicating the yeast is active. If it doesn’t froth, start over with fresh yeast.
  2. Make the dough: Add the all-purpose flour, ½ cup sugar, salt, lukewarm milk, and beaten eggs to the yeast mixture. Mix using the dough hook attachment for 5 to 8 minutes until the dough pulls away cleanly from the sides of the bowl. If the dough is too sticky, add flour by the tablespoon until it is soft and smooth.
  3. First rise: Place the dough into a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm, draft-free place until doubled in size, approximately 1 to 1½ hours.
  4. Shape the dough: Punch down the dough to release air. Transfer it to a floured surface and roll it into a 9×12-inch rectangle. Cut the dough into 12 equal pieces and place them on a baking sheet lined with parchment paper.
  5. Second rise: Cover the dough pieces with a clean towel and let them rise again for about 30 minutes. For smaller malasadas, cut the pieces in half before this step.
  6. Heat the oil: Heat oil in a large Dutch oven or heavy-duty pot over medium heat until it reaches 350°F.
  7. Fry the malasadas: Fry 3 to 4 dough pieces at a time without overcrowding, turning after 1 to 2 minutes per side, until they are puffed and golden brown.
  8. Drain excess oil: Transfer the fried malasadas to a plate or bowl lined with paper towels to absorb excess oil.
  9. Coat the malasadas: Roll the warm malasadas in sugar until fully coated. Serve plain or with your favorite jams, lemon curd, custard, or dulce de leche for added flavor.

Notes

  • Ensure the water and milk are lukewarm (95°-105°F) to activate the yeast properly without killing it.
  • Do not overcrowd the frying pot to maintain oil temperature and avoid soggy malasadas.
  • You can use vegetable or canola oil for frying due to their high smoke points.
  • Malasadas are best enjoyed fresh on the day they are made for optimal texture and flavor.
  • For a lighter coating use powdered sugar or mix cinnamon with granulated sugar for added flavor.

Keywords: malasadas, fried dough, Hawaiian dessert, yeast doughnuts, sugar coated, fried pastries

Find it online: https://mjrecipe.com/delicious-malasadas-recipe/