Malasadas
Malasadas, from above
Non vegEggHawaii

Malasadas

Sugar crusted, holeless doughnuts, crisp outside and pillowy inside. Hawaii's Portuguese treasure.

180 minTime
7 gProtein each
mildSpice
Fat Tuesday in Honolulu2 chapters · 1 min read

Make it your way

Grandma's wayPortuguese style yeast doughnuts in sugar.
The original
380kcalsame
7 gproteinsame
1 gfibresame
180minutessame

Malasadas.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)4 cups
Instant dry yeast2 tsp
Sugar60 g in dough, rest for coating
Egg3
Evaporated milk½ cup
Water¼ cup, warm
Butter4 tbsp, melted
Salt1 tsp
Cooking oil (vegetable oil)for deep frying, about 10 tbsp absorbed

Method

5 steps
  1. 1Mix flour, yeast, 60 g sugar and salt. Add eggs, evaporated milk, water and butter and knead to a soft, sticky dough.
  2. 2Cover and rise until doubled, about 1 1/2 hours.
  3. 3Pinch off golf ball pieces with oiled hands and set on oiled paper. Rise 30 minutes.
  4. 4Fry at 175°C for 2 minutes a side until deep golden.
  5. 5Drain briefly and roll in sugar while hot.
Serve it like this

Pile hot malasadas in a paper bag with extra sugar, shake, and serve straight away with coffee.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Malasadas: a bread or rice, a side, something to drink and something sweet.

A little snack Spam musubi30 min
A little snack Maddur vada40 min
To drink Café de olla15 min
To drink South Indian filter coffee20 min
Something sweet Haupia15 min
Something sweet Butter mochi75 min
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