Description
Golden, sugar-coated Portuguese-inspired Hawaiian donuts filled with creamy custard—crispy on the outside, fluffy on the inside, and irresistibly delicious for breakfast or dessert.
Ingredients
Units
Scale
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1/2 cup whole milk (warm)
- 2 large eggs
- 2 tbsp unsalted butter (softened)
- 1/2 tsp vanilla extract
- Oil for frying
- 1 cup granulated sugar (for coating)
For the Custard Filling (Optional):
- 1 1/2 cups whole milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a small bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy.
- In a stand mixer bowl, combine flour, sugar, and salt. Add yeast mixture, eggs, butter, and vanilla. Mix with dough hook until smooth, about 5–7 minutes.
- Cover bowl with a damp towel and let dough rise in a warm place for 1 hour, or until doubled in size.
- While dough rises, prepare custard: In a saucepan, heat milk over medium heat until warm. In a bowl, whisk sugar, yolks, cornstarch, salt. Slowly whisk warm milk into yolk mixture, return to pan, and cook until thickened. Remove from heat, stir in vanilla, and chill.
- Punch down dough and turn onto a floured surface. Roll out and cut into 2 1/2-inch rounds. Place on a baking sheet, cover, and let rise for 30 more minutes.
- Heat oil in a deep pan to 350°F (175°C). Fry malasadas in batches, 1–2 minutes per side, until golden. Drain on paper towels.
- While warm, roll malasadas in granulated sugar.
- If filling, use a piping bag with a round tip to inject custard into the center of each cooled malasada.
Nutrition
- Serving Size: 1 malasada
- Calories: 260 kcal