Dessert: United States – Hawaii – Malasadas

Serving Size: 12

Approximate Time

Prep 1 hr 20 min

Cook 10 min

Additional 1 hr 30 min

Total 3 hrs

Ingredients

- 4 cups (500 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 cup (240 ml) whole milk, warmed to 105-115°F (40-46°C)
- 1/3 cup (67 g) granulated sugar
- 2 large eggs, approx. 100 g total, room temperature
- 4 tbsp (57 g) unsalted butter, melted
- 1 tsp (6 g) fine sea salt
- 1 tsp (5 ml) vanilla extract
- Vegetable oil for frying (about 6 cups / 1.4 L) or enough for a 3-inch (7.5 cm) deep pool in your pot
- 1 1/2 cups (300 g) granulated sugar for coating
- Optional cinnamon sugar: 1/2 cup (100 g) granulated sugar + 1 tbsp (8 g) ground cinnamon
- For filling and topping — Lilikoi (passion fruit) curd:
- 1/2 cup (120 ml) lilikoi (passion fruit) puree
- 1/2 cup (100 g) granulated sugar
- 3 tbsp (42 g) unsalted butter
- 2 large eggs + 1 large egg yolk, approx. 140 g total
- 1/4 tsp (1 ml) vanilla extract
- For filling — Guava jam (store-bought or homemade): 1 cup (250 ml)
- For filling — Coconut custard:
- 1 cup (240 ml) canned coconut milk (shake can first)
- 1/3 cup (67 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 2 large egg yolks, approx. 35 g total
- 1/2 cup (40 g) sweetened shredded coconut
- 1/2 tsp (2.5 ml) vanilla extract

Instructions

Short Description:
Light, yeasted Hawaiian malasadas—deep-fried, sugar-coated balls of dough—filled with tropical flavors like lilikoi (passion fruit) curd, guava jam, or coconut custard for a distinctly Hawaiian twist.

Regional Notes:
Hawaiian malasadas are descended from Portuguese malasadas but are commonly filled with island flavors such as lilikoi, guava, or coconut rather than eaten plain; they are softer and larger than some mainland or traditional Portuguese versions and are rolled in coarse sugar rather than dusted with powdered sugar.

1. Proof the yeast: stir the warm milk and 1 tsp of the dough sugar into a small bowl, sprinkle the yeast over the surface, and let sit 5–10 minutes until foamy.
2. Make the dough: in a large bowl or stand mixer fitted with a dough hook, combine flour, remaining sugar, and salt. Whisk the eggs, melted butter, and vanilla into the foamy yeast mixture, then add to the dry ingredients. Mix until a soft, slightly sticky dough forms, about 3–5 minutes on low with the mixer; if mixing by hand, stir until shaggy then turn out and knead.
3. Knead: knead the dough on a lightly floured surface or in the mixer on medium for 6–8 minutes until smooth and elastic. The dough should be soft and slightly tacky but hold shape.
4. First rise: place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
5. Prepare fillings while dough rises: 
   - Lilikoi curd: in a small saucepan, whisk together lilikoi puree, sugar, and butter over medium heat until butter melts. In a separate bowl, whisk eggs and yolk; temper by slowly whisking in a few tablespoons of the hot fruit mixture, then return tempered eggs to the pan. Cook, stirring constantly, until thickened to a curd consistency (about 4–6 minutes). Remove from heat, stir in vanilla, strain if desired, and cool to room temperature. Chill before using.
   - Coconut custard: whisk coconut milk, sugar, cornstarch, and egg yolks until smooth. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in shredded coconut and vanilla. Cool to room temperature and chill.
   - If using guava jam, warm slightly to make piping easier.
6. Shape and second rise: turn the risen dough onto a lightly floured surface and divide into 12 equal pieces (about 80 g / 2.8 oz each). Shape each piece into a smooth ball, place spaced on a parchment-lined baking sheet, cover loosely, and let rest 30–45 minutes until puffy.
7. Heat oil: heat oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer and keep the temperature steady; adjust heat as needed.
8. Fry malasadas: working in batches to avoid crowding, gently lower 3–4 dough balls into the hot oil. Fry, turning as needed, until golden brown on all sides, about 2–3 minutes per side (total 4–6 minutes), maintaining 350°F (175°C). Use a slotted spoon to transfer to a cooling rack set over a sheet pan or to paper towels to drain briefly.
9. Sugar coating: while still warm, roll each malasada in granulated sugar (or cinnamon sugar) until evenly coated.
10. Fill malasadas: fit a piping bag with a narrow round tip or use a squeeze bottle. Insert tip into the side of each malasada and pipe about 1 to 2 tablespoons (15–30 ml) of filling (lilikoi curd, guava jam, or coconut custard) into the center; you should feel slight resistance and see filling enter the pastry. Alternatively, poke a hole and spoon filling in, then pinch closed.
11. Serve: serve warm or at room temperature. Malasadas are best the day they are made; reheat briefly in a low oven (300°F / 150°C) for a few minutes if desired.