Malasadas 2

"I found this on the internet"
photo by a user photo by a user
Ready In:
3hrs 30mins
2 dozen




  • Preheat the fryer.
  • In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set aside until needed.
  • In a mixer, whip the eggs until thick and pale yellow in color.
  • Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half.
  • Add the salt.
  • Add the flour, 1 cup at a time and mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.
  • Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let rise until double in size, about 1-1/2 hours.
  • Turn the dough out onto a floured surface and dust the surface of the dough with flour.
  • With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle.
  • Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour.
  • Using a sharp French knife, cut the dough into 1 inch squares.
  • Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate.
  • Roll the doughnuts in sugar and serve warm.

Questions & Replies

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  1. We just came back from Hawaii and my BF fell in love with Malasadas. This made delicious Malasadas. They rose beautifully. Remember to add the 3/4 cup of sugar to the batter. Also, I added a tad more flour to get the desired consistency. Thank you for posting this recipe!


<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar.&nbsp;Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** &nbsp;... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>
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