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Hawaiian Malasadas

This recipe guides you through making traditional Hawaiian malasadas: a delightful fried dough pastry. You'll prepare a yeasted dough, allow it to rise, then deep-fry until golden. Finally, coat the warm malasadas in sugar for a sweet, comforting treat perfect for sharing.
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Total Time 4 hours 30 minutes
Course lunch/dinner
Cuisine south american
Servings 20 people
Calories 20064.7 kcal

Equipment

  • 1 Stand Mixer With dough hook attachment for efficient kneading.
  • 1 Large Mixing Bowl For dough rising.
  • 1 Deep Pot or Dutch Oven For deep frying.
  • 1 Deep-Fry Thermometer Crucial for oil temperature control.
  • 1 Slotted Spoon or Spider For safe handling of fried malasadas.

Ingredients
  

Main

  • 4 1/4 cups Gold Medal™ Bread Flour
  • 1/2 cup sugar plus 1 cup for coating
  • 1 package fast-acting dry yeast 2 1/4 teaspoons
  • 2 teaspoons salt
  • 3 large eggs slightly beaten
  • 1 1/4 cups whole milk
  • 1/4 cup butter softened
  • 2 quarts plus 1 tablespoon vegetable oil

Instructions
 

  • In a large bowl or stand mixer, combine bread flour, 1/2 cup sugar, fast-acting dry yeast, and salt.
  • In a separate microwave-safe bowl, warm the whole milk and softened butter until lukewarm (about 105-115°F or 40-46°C).
  • Add the slightly beaten eggs to the warm milk mixture, then pour the wet ingredients into the dry ingredients.
  • Mix with a dough hook on low speed or by hand until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 2-3 hours, or until doubled in size.
  • Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness.
  • Cut the dough into 2-inch squares or rounds. Cover the shaped malasadas and let them rest for another 30-45 minutes.
  • Heat 2 quarts of vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C) using a deep-fry thermometer.
  • Carefully drop a few malasadas into the hot oil, frying for 1-2 minutes per side until golden brown. Do not overcrowd the pot.
  • Remove fried malasadas with a slotted spoon, drain briefly on paper towels, then immediately toss in the remaining 1 cup of sugar until well coated. Serve warm.

Notes

Achieving the perfect malasada hinges on dough development and oil temperature. Ensure your yeast is active and the dough is thoroughly kneaded for a light, airy texture. For frying, maintain a consistent oil temperature of 350-375°F (175-190°C) to cook them through without burning the exterior. Fry in batches to avoid overcrowding the pot, which lowers the oil temperature. Coat the malasadas immediately after frying while still warm for the best sugar adhesion. Consider infusing the sugar coating with vanilla bean or cinnamon for an extra layer of flavor.