Malasadas are a staple of the Hawaiian islands but came to them originally from the Portuguese. Bring these Hawaiian donuts home with you by making these yourself!
Author: Eva Bakes
1Tablespoonactive dry yeast
1 and 1/2cupsgranulated sugardivided
Canola oilfor frying
Heat about half a cup of water to 115 degrees F (the temperature is very important so don’t skimp on this step). Take 2 Tablespoons of the heated water and combine it with the yeast and 1 teaspoon of the sugar. Let it sit until foamy, about 5-10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, whisk the eggs on medium speed until light and fluffy, about 2-3 minutes. Add in the yeast mixture, 1/2 cup of the granulated sugar, the melted butter, milk, half-and-half, and salt. Mix until everything is combined. Keep mixing until you achieve a smooth, pliable dough (it should be tacky but not too sticky. If it’s too sticky, add a bit more flour; if it’s too dry, add a little bit of water).
Transfer the dough to a large well-greased bowl and cover with plastic wrap. Allow to rise until doubled, about 1 and 1/2 hours.
Roll the dough onto a lightly floured surface into a 12″ square that is about 1/2″ thick. Cut the dough into 12 squares as best as you can. Place each square on a sheet of parchment paper and leave at least 1-2 inches in between so the dough can rise. Cover with plastic wrap and allow the dough to rise for another hour. It should double in size.
In a large, deep saucepan, heat about 2 inches of oil until it reaches 350 degrees F. Be careful not to over heat the oil or else your donuts will burn on the outsides while the insides are raw (trust me – I’ve made this mistake before).
While the oil is heating up, cut the parchment around each donut so they are now on individual sheets of square parchment. Once the oil is hot, take the individual parchment papers, flip them over into the hot oil and lift the parchment paper off the tops with tongs. Fry about 2 minutes on each side until golden brown.
Transfer to a paper-towel lined plate to allow the excess oil to drain. Toss with the remaining sugar and place on a plate to cool.
Malasadas are best eaten the day of and will start to lose their texture overnight. If you do keep them until the next day, store in an airtight container.