Malasadas

My pokemon loved this! Alola!

I recommend adding flour as you go when mixing it in order to get the right consistency.

Made a booboo by accidentally using condensed milk instead of evaporated milk but recipe is still followed carefully. It still turned out very well except it’s probably stickier and sweeter. Biggest suggestion is to let it proof for a good 6 hours. Make sure your yeast is good. Proof it longer if the weather is cold. Make sure oil temperature is hot enough and fry about a table spoon to make sure you don’t have undercooked dough. We had so much left over and I didn’t want it to go waste.I baked a loaf and put the rest in muffin (lined with cupcake) tins. Planning to use the loaf for French toast. The smaller ones were filled with jelly, topped with butter and cheese to mimic empanada- didn’t sprinkle sugar because my dough was already sweet from the condensed milk.

This is the worst recipe ever. The dough turned out extremely sticky and unworkable. Malasadas turned out burnt and inside wet.

Turned out great! Made the dough in my countertop mixer, and it was on the loose and sticky side, so thankful for the comment that gave me the heads up about that. Took a few hours to double in size. Put a cover on the bowl and put in the fridge overnight and made them in the morning. Because the dough was so messy we decided to not go the traditional Portuguese route with the shaping, but we opted for more the Hawaiian style and used a melon baller (or an ice cream scoop) to scoop them up and dump into the hot oil. Tried one first before putting several in. Used an electric wok to fry them in. Drained some of the grease on a plate lined with paper towels, and then dumped them a few at a time into a paper bag with granulated sugar and powdered cinnamon- shook them up real well to coat and then they were done! Turned out so delicious. Also, this recipe makes quite a lot so we only used half the dough, so I’m freezing the other half. I think that should be fine 🙂

My husband said they tasted just the same as when his Grandma made them when he was a kid.

I am from Oahu and am very familiar with Leonard’s Malasadas! Since moving to the main land, I haven’t been able to find anything like it here! These are by far, ONO GRINDS!! Thank you for sharing this recipe!! I can’t stop eating them!!

This was an amazing recipe! A couple of pointers; you will need more than 6 cups of flour and if you don’t have a circle cookie cutter, use a drinking cup for the perfect shape. The batch was super sticky, so I kept adding flour until it was easy to work with. After letting it rise, it became sticky again, so,I added more flour. I used my kitchen cup as a cookie cutter and the shape after frying them was perfect!

They didn’t come out too bad, but because I had to search through reviews for more details on how to really make them (Peggy’s in particular was helpful), and because I thought the taste was a little off, I’m giving it 3 stars. The directions were a bit unclear or added some unnecessary info. I did adjust the recipe (LOVE that feature at the top of the recipe!), to make 40, but it was hard to remember the changes as you read the old measurements in the directions! The dough couldn’t be mixed well with standard mixer blades, but luckily my mixer has bread attachments which seemed to work better but still almost burned out my mixer–or was I supposed to mix by hand?? I’m also Portuguese and I thought the taste was a bit off, but might have been something to do with the changes. I’ll try the Malasadas Dois recipe on this site next time–uses regular milk and the directions seem more straightforward. My mom used to use a Jiffy mix of some kind when she made them, but I’ve eaten many, many of these at Festas all around MA!! My aunt has asked if I have a recipe for malasadas, so thanks for the start on finding a good recipe I can send to my aunt who’s out of state!!

Thank you so much for this recipe! I remember my vovo making these as a child; it was always a great day when we would find bowls of dough rising throughout the warmer areas of the house. She’s 98 now, and unfortunately dementia has taken over her mind and I can’t get her recipe, but this a great alternative!

I am brazilian

I never made any changes and have made a lot of these malasadas. Lol I was Even asked to make for a wedding, birthday party, celebration of life gathering and more. Thanks for a great recipe.

I live in Colorado so I made a few adjustments to the recipe for the high altitude/my requirements. I’m trying to get it to be light a fluffy like the kind in Hawaii. I was having a hard time getting the dough to rise because it was so heavy, so I added a second pack of yeast and that worked well. I didn’t like how doughy the inside of the malasada was when I was done with the first batch so I used one less egg the next one. I also warmed the water and milk a bit. If the dough didn’t rise right away, I put it at the oven for ~10min at 200 deg F. (I’m still new with using yeast so not 100% about these tactics) I also found other recipes on line that suggested using parchment paper covered in oil. I’m a bit of a perfectionist and wanted them to look nice and round. I cut out squares of parchment paper, covered them in oil, put the dough on and dipped my fingers in milk to make shaping the dough easier. ( someone suggested using milk and it was the greatest tip ever. The dough is super sticky.) Then I dipped the dough in the oil until it peeled off the paper. I reused the same squares. As they got oilier, the dough peeled off easier. So far I’m happy with the results. Super tasty. May experiment more laters. This recipe makes about 30 malasadas.

It turned out really dark in order to fully cook it.

This recipe is not the carnival type that I’m looking for. It’s more dense and it browns to quickly.

I grew up with my dad making these in our wok. I can’t wait to try!

Wow!! Fabulous! I grew up having Malasadas during the holidays but never made them before until last night. I followed the reviewers advice and added 1/4 cup more sugar and I did add 1 tsp of vanilla. I let the dough rise 5 hours just because I was not going to make them until later. I used sugar, cinnamon and salt to coat them when finished. They really turned out wonderful! I will make these every year now!

I love malasadas, and I’m Portuguese, we all grow up with this elephant ears

I just tried to make this recipe today,the batter was very sticky, after fried it tasted fluffy. This is a good recipe. But, I am not good at fried things, so my doughnut contain many oil,what a pity, I should use higher temperature to fry them next time. I will try again, because I like the fluffy malasadas.

The taste was good. I just made this recipe and here’s what I’ll do next time: 1) half the recipe–way too much for me and my braddah’s family. 2) 375 was way too hot-maybe 325 next time–the first batch was all “koge” (burnt). 3) my dough didn’t rise so I placed the bowl in another bowl filled with warm water–next time I’ll let it rise, punch it down and let it rise again.

I have made these once before with my mom when I was sixteen and they were a great hit with my friends and teachers. I decided to look up the recipe again so I could make then again for my friends in college. I am hoping now that I am older and know how to cook more I will be able to make these by myself this time with not as much trouble as I had the first time.