Malasada
An irregular ball of yeasted fried dough, tossed in granulated sugar while still hot, with no hole in the center and no filling in its traditional form. Brought to Hawaii by Portuguese immigrants from Madeira and the Azores who were recruited from the 1870s onward to work the sugar plantations, becoming a genuine expression of shared Hawaiian-Portuguese heritage rather than a purely local invention.
DessertVegetarian
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar, plus 1 cup extra for coating
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 cup whole milk, warmed to about 110F
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Vegetable oil, for deep frying, about 6 cups
Steps
- In a small bowl, dissolve the yeast in the warm milk with a pinch of the sugar, and let sit 5-10 minutes until foamy.
- In a large bowl, whisk the flour, remaining sugar, and salt.
- Add the yeast mixture, eggs, melted butter, and vanilla to the dry ingredients, and mix into a soft, sticky dough, kneading about 8 minutes until smooth and elastic.
- Cover and let rise in a warm place 1-1.5 hours until doubled.
- Heat the oil to 350F/175C in a deep, heavy pot.
- Using two greased spoons or lightly oiled hands, drop golf-ball-sized portions of dough directly into the hot oil, keeping the shape irregular rather than rolling into a perfect ball.
- Fry 2-3 minutes per side, turning once, until deep golden brown and cooked through.
- Remove with a slotted spoon and drain briefly, then toss each malasada in granulated sugar while still hot.
- Serve warm.