Hawaiian Malasadas | Plain or Filled
Hawaiian Malasadas are soft and fluffy doughnuts from Portugal that have become a stable snack in the Hawaiian Islands! Traditional not filled, you can choose to fill them with haupia or other fillings!
Equipment
- Stand Mixer optional, but makes this recipe faster and easier
- Large Bowl
- Fryer or Deep Heavy Bottomed Pot
- Spider or Slotted Spoon for removing doughnuts from grease
Ingredients
- ¾ cup water warm
- 2 ¼ teaspoon yeast
- 4 cups all-purpose flour
- ⅓ cup whole milk at room temperature
- 4 tablespoon butter unsalted, very soft
- ⅓ cup granulated sugar
- 5 egg yolks large, at room temperature
- 1 ½ teaspoon salt
- ¼ cup dry milk powder
- 1 cup granulated sugar for rolling finished donuts
- Canola Oil for frying
Instructions
- In the bowl of a stand mixer or a large bowl, whisk together the water and the yeast. Stir together and set aside until the yeast becomes foamy, about 5 minutes.
- Put the milk, butter, sugar, yolks, salt, and the milk powder into the bowl with the yeast. With the paddle attachment, mix together briefly. Add half of the flour and mix until the flour is incorporated. Switch to the dough hook and, with the mixer still running, add the rest of the flour a scoop at a time.
- Mix on medium speed for 6 to 7 minutes, until the dough is smooth and not sticky.
- Spray a large, clean bowl with cooking spray and transfer the dough to it. Cover with plastic wrap and allow to proof at room temperature for about an hour, until almost doubled in size.---You can proof the dough in the refrigerator for 3 to 4 hours instead of at room temperature for one hour. This will allow more flavor to build up during the proofing process.
- Turn the dough out onto a floured surface and, with a floured rolling pin, roll the dough to about ½ inch thickness. Using a doughnut cutter without a hole or a 2 ¼-inch round biscuit or cookie cutter, cut as many malasadas as you can. Place the cut-out donuts on a parchment-lined baking sheet.
- Gather the scraps, reroll, and cut again until you have used up all of the dough. If the dough resists rolling, allow it to rest for 10 minutes to let the gluten relax.
- Cover the cut-out malasadas with cling wrap or a damp kitchen towel. Allow to rise in a warm spot for 45 minutes to an hour, or until doubled in size.
- To fry the malasadas, fill a large pot with canola oil to a depth of 3 inches. Heat the oil to 360 degrees F.
- Line a baking sheet with paper towels and fill a bowl with granulated sugar for dipping.
- Cut the parchment paper that the malasadas are on into squares, being careful not to touch the cut-out doughnuts. When the oil is ready, pick up one square with a malasada on it and place it in the oil. Add more as allowed by the size of your pan. They should have room to float around without touching. Be sure to check the temperature often as it will drop when malasadas are added.
- Remove the pieces of parchment paper as the malasadas release in the oil. Fry for about 2 minutes on each side, until golden brown.
- Remove the malasadas with a spider or a slotted spoon and drain them on the paper towels. While they are still hot, roll them around in the sugar until they are completely coated on the outside.
- Serve slightly warm or at room temperature. If you are filling your malasadas, wait until they are completely cooled before piping in the filling.
Nutrition
Serving: 1malasadaCalories: 237kcalCarbohydrates: 43gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 69mgSodium: 258mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 220IUVitamin C: 1mgCalcium: 45mgIron: 2mg
Tried this recipe?Let us know how it was!