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Hawaiian Malasadas (Portuguese Doughnuts)

Soft, fluffy doughnuts with a crispy exterior, perfect for any occasion and loved for their rich flavor and airy texture.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 14 doughnuts
Course: Dessert, Snack
Cuisine: Hawaiian, Portuguese
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups bread flour Provides structure and chewiness to the doughnut.
  • 1 tablespoon instant yeast Helps the dough rise quickly for a light texture.
  • 1/2 cup granulated sugar Adds sweetness to the dough.
  • 1/4 cup powdered milk (optional) Enhances creaminess and richness.
  • 1 teaspoon fine sea salt Balances the sweetness and enhances flavors.
  • 1 cup evaporated milk Adds richness and creaminess to the dough.
  • 1/2 cup warm water Activates the yeast.
  • 2 large eggs Contribute to the dough's structure and moisture.
  • 1 teaspoon vanilla extract Provides warmth and depth to the flavor.
  • 1/4 cup salted butter Adds richness and a slight salty contrast to the sweetness.
Frying Ingredients
  • 3 cups neutral oil Necessary for frying to achieve that crispy exterior.
  • 1 cup granulated sugar for coating Gives the final sweetness boost and a delightful crunch.

Method
 

Preparation
  1. Combine dry ingredients. Mix bread flour, instant yeast, granulated sugar, powdered milk (if using), and fine sea salt in a stand mixer.
  2. Add wet ingredients. Pour in the evaporated milk, warm water, eggs, and vanilla extract. Mix on low speed until a shaggy dough forms.
  3. Incorporate butter. Gradually mix in the softened butter until fully absorbed.
  4. Knead the dough. Knead on medium speed for 6 to 8 minutes until the dough is smooth and tacky.
  5. Let the dough rise. Transfer to a greased bowl, cover, and allow to rise until doubled in size, about 60 to 90 minutes.
Cooking
  1. Divide the dough. Split the risen dough into 14 equal portions and let them rise for another 30 to 40 minutes.
  2. Heat the oil. Warm the oil in a deep fryer or large pot to between 325°F and 335°F.
  3. Prepare for frying. Cut parchment paper around each risen doughnut, then gently drop them into the hot oil.
  4. Fry the doughnuts. Cook for 2 to 3 minutes, turning until golden brown on all sides.
  5. Drain and coat. Remove the fried malasadas, drain on paper towels, and roll in granulated sugar.
Serving
  1. (Optional) Fill the malasadas. If desired, cool completely, create a cavity, and pipe in filling of choice.

Notes

Ensure the oil temperature stays consistent to avoid soggy malasadas. Let the dough rise fully for a light and fluffy texture. Experiment with fillings like custard or chocolate for variety.