Delicious Malasada Recipes

Malasadas are a favorite sweet treat in Hawaii. Try this yummy treat with a tall glass of milk. Enjoy!

Share on Pinterest

Malasada Recipe
This recipe makes 4 to 5 dozen Malasadas. Cut ingredients to make a smaller batch. Enjoy!
Cuisine: Portuguese Local Style
  • 10 cups flour
  • 1½ cups sugar
  • 1 block butter
  • 1½ tablespoons salt
  • 9 eggs, beaten
  • 2 cups cream (half water)
  • 1 package yeast
  • 1 small potato, diced
  • 1¼ cups water
  1. Yeast Mixture: Cook potato in 1¼ cups water until soft. Mash and let cool to
    lukewarm. Add yeast and 1 teaspoon sugar; cover and let rise for 10 minutes.
  2. In a large bowl combine: flour, sugar, butter and salt. Work butter into mixture.
  3. Add yeast in one half of flour and work well with one hand, then on the other half.
  4. Add eggs and work in the same way.
  5. Knead all ingredients well, turning dough while kneading.
  6. Add milk a little at a time, being sure that all flour underneath is well blended
    dough should be soft.
  7. Let rise 2½ to 3 hours or until double in size.
  8. Heat oil and drop dough by hand or by spoon.
  9. Drain on paper towels and roll in sugar.


Drive Inn Style Recipe
Cuisine: Portuguese Local Style
  • 3 large eggs, room temperature
  • 1 cup sugar
  • 5 tablespoons unsalted butter, room temperature
  • ¾ teaspoon salt
  • 5½ cups all purpose flour
  • 2 envelopes quick-rising dry yeast
  • 1 cup hot water, 110-120 degrees
  • ⅓ cup evaporated milk
  • 2 teaspoons vanilla extract
  • Vegetable oil for deep frying
  • Sugar for dusting
  1. Combine the following: 1 egg, ¾ cup sugar, butter and salt in bowl. Use a heavy
    duty mixer with dough hook attachment; beat until well blended.
  2. Add 5 cups flour and yeast, beat for 1 minute.
  3. Next, add 1 cup of hot water, milk and vanilla. Beat until well blended.
  4. Beat remaining 2 eggs and ½ cup of flour.
  5. Beat until dough is smooth, soft and a little sticky, but begins to come away from
    sides of bowl, add more flour by tablespoon if it's very sticky (about 10-minutes).
  6. Scrape down dough from sides of bowl.
  7. Cover with plastic wrap and towel. Let dough rise in warm draft free area.
  8. Dough should almost double in size in volume (about 2 hours).
  9. Punch dough down. Cut into 2 equal pieces. Roll out 1 piece on lightly floured
    surface to 12 inch x 16 inch rectangle.
  10. Cut lengthwise into 3 strips and crosswise into 4 strips, making12 4 inch squares. Repeat with remaining dough.
  11. Pour oil into large saucepan or deep fryer to a depth of 1½ inches.
  12. Heat oil to 350 degrees.
  13. Fry 2-3 malasadas until golden brown, turning once (about 3 minutes).
  14. Remove with slotted spoon and place on paper towels to drain oil.
  15. Repeat with remaining dough, making sure oil temperature is at 350 degrees.
  16. Place sugar in paper bag and place warm malasadas in bag and shake to coat
    with sugar.

More Local Style Recipes