Prepare to fall in love with Malasadas (Hawaiian Donuts) – a special treat that combines golden, sugar-dusted exteriors with fluffy, pillowy middles and a dreamy custard filling. Rooted in Portuguese heritage, these indulgent fried pastries have become an island favorite, capturing hearts (and appetites!) across Hawaii with each sweet, airy bite. Whether you’re new to Malasadas (Hawaiian Donuts) or a longtime fan, this recipe walks you through every delicious detail so you can bring a bit of Aloha into your kitchen!

Malasadas (Hawaiian Donuts) Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Malasadas (Hawaiian Donuts) are comfortingly simple, but each one plays a vital role in giving these donuts their irresistible texture, sweetness, and golden color. Gather these staples and let their magic transport you right to a sunny Hawaiian bakery!

All-purpose flour: Gives your malasadas their tender, airy structure – measure carefully for best results.
Granulated sugar: Sweetens the dough and provides that perfectly crunchy sugar coating.
Active dry yeast: The secret to fluffiness, yeast helps the dough rise to soft, dreamy heights.
Salt: Just a pinch brightens all the other flavors – don’t skip it!
Whole milk (warm): Keeps the dough moist and rich; warmth helps activate the yeast.
Large eggs: Bind everything together and create a beautiful, fluffy dough.
Unsalted butter (softened): Adds richness and softness, making every bite luscious.
Vanilla extract: A hint of sweetness and aroma – the flavor highlight in both dough and custard.
Oil for frying: Neutral-flavored oil (like canola or vegetable) is perfect for crispy exteriors.
Extra granulated sugar (for coating): Rolling the warm malasadas in sugar makes them absolutely irresistible.
Whole milk (for custard): Enriches the creamy filling, making it ultra-smooth.
Granulated sugar (for custard): Sweetens the custard without overpowering it.
Large egg yolks (for custard): Create that lush, silky custard texture.
Cornstarch (for custard): Thickens the custard to just the right consistency for piping.
Pinch of salt (for custard): Balances the sweetness and brings out the subtle vanilla notes.

How to Make Malasadas (Hawaiian Donuts)

Step 1: Activate the Yeast

Begin by combining your warm milk and active dry yeast in a small bowl. Let it sit undisturbed for about 5–10 minutes, until you see a foamy top appear. This tells you your yeast is alive and ready to work its magic – giving your Malasadas (Hawaiian Donuts) their signature lift and tenderness.

Step 2: Mix the Dough

In the bowl of a stand mixer, add your flour, sugar, and salt. Pour in the bubbly yeast mixture, then add the eggs, softened butter, and vanilla. Use a dough hook on medium speed to mix everything into a smooth, elastic dough – this usually takes about 5–7 minutes. If you don’t have a mixer, don’t worry; elbow grease and a sturdy wooden spoon will do the trick!

Step 3: Rise and Rest

Cover the bowl with a damp towel and let your dough rise in a warm place for around an hour, or until it’s doubled in size. Watching the dough grow is half the fun; this step is what makes your Malasadas (Hawaiian Donuts) so incredibly light and airy.

Step 4: Make the Custard Filling

While that dough is doing its thing, it’s custard time! In a saucepan, heat the milk gently until it’s warm. Whisk together sugar, egg yolks, cornstarch, and salt in a separate bowl, then slowly drizzle in a bit of the warm milk, whisking constantly to avoid lumps. Pour it all back into the pan and cook (stirring nonstop) until thickened. Finish with a splash of vanilla, then pop it in the fridge to chill.

Step 5: Shape and Second Rise

Punch down the puffy dough and turn it onto a floured surface. Roll it out to about ½-inch thick and use a round cutter to make lovely 2 1/2-inch circles. Arrange them on a lined baking sheet, cover with a towel, and let them puff up again for about 30 minutes. This step ensures extra pillowy Malasadas (Hawaiian Donuts) every time.

Step 6: Fry to Perfection

Heat your frying oil in a deep pan to 350°F (175°C). Fry the malasadas in small batches, about 1–2 minutes per side, until they’re golden and irresistibly crisp. Let them drain on paper towels – and try not to sneak one (or two) right away!

Step 7: Sugar and Fill

While your donuts are still warm, roll them generously in granulated sugar – watch it cling to every crevice. If you’re making filled Malasadas (Hawaiian Donuts), let them cool, then use a piping bag to fill each with the cooled custard. The first bite is pure bliss!

How to Serve Malasadas (Hawaiian Donuts)

Garnishes

The classic finish is a generous roll in white granulated sugar, but don’t stop there! If you want to brighten things up, try dusting with cinnamon sugar, powdered sugar, or even a hint of citrus zest – each twist adds a new burst of flavor to your Malasadas (Hawaiian Donuts).

Side Dishes

Serve your fresh, warm malasadas alongside a big mug of Kona coffee, hot chocolate, or tropical fruit juice. For an extra-special breakfast or brunch spread, pair them with sweet island fruit like pineapple, mango, or papaya – it’s the kind of meal that makes you wish every day was Malasada Day!

Creative Ways to Present

Host a malasada bar with different fillings (such as chocolate, passion fruit curd, or jam) and a variety of sugars or glazes for dipping. Stack them elegantly on a platter for parties or brunches, or tuck a few into a cute basket lined with a Hawaiian-print napkin for gifting. No matter how you present them, Malasadas (Hawaiian Donuts) are always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, store the cooled Malasadas (Hawaiian Donuts) in an airtight container at room temperature for up to 2 days. They’re best eaten fresh, but a quick zap in the microwave can help bring back a little of that fresh-from-the-fryer magic.

Freezing

Malasadas freeze surprisingly well! Arrange unfilled donuts in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature, then add the fillings and another sprinkle of sugar if you like.

Reheating

To revive that fresh donut taste, warm leftovers in a low oven (about 300°F/150°C) for 8–10 minutes, or pop one in the microwave for 15 seconds. Don’t forget to re-roll in a little sugar before serving – it refreshes the crust and gives you that perfect Malasadas (Hawaiian Donuts) finish!

FAQs

Can I make Malasadas (Hawaiian Donuts) without a stand mixer?

Absolutely! You can mix and knead the dough by hand – just be sure to knead until smooth and elastic, which takes a bit of arm work but is totally doable and rewarding.

What oil is best for frying malasadas?

A neutral-flavored oil like canola, vegetable, or sunflower is ideal. Make sure your oil is at the right temperature so your Malasadas (Hawaiian Donuts) get crispy without absorbing too much oil.

Can I skip the custard filling?

Yes! These are delicious plain and rolled in sugar, just like you’d get at a traditional malasada shop. The filling is a wonderful treat, but classic Malasadas (Hawaiian Donuts) are just as beloved without it.

How do I know when my dough has risen enough?

Look for your dough to double in size and feel airy and soft when you gently press it with a fingertip. This step ensures maximum fluffiness once fried.

Can I use instant yeast instead of active dry yeast?

You sure can! Substitute the same amount, and you can mix it directly with your other dry ingredients. Your Malasadas (Hawaiian Donuts) will still come out beautifully light.

Final Thoughts

If you’re looking for a recipe that delivers pure joy in every bite, these Malasadas (Hawaiian Donuts) are it! They’re warm, sweet, and full of island spirit – perfect for sharing with friends, family, or just treating yourself. Give them a try, and bring a taste of Hawaiian sunshine to your own kitchen!

Malasadas (Hawaiian Donuts) Recipe