Malasada

© Alexandr Milodan via Canva.com

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Quick Bite

A malasada is a Portuguese-style fried doughnut, usually rolled in sugar and served hot. In Hawaii, it is pillowy, golden, and often filled with custard, haupia, or tropical creams.

History

Malasadas came to Hawaii with Portuguese immigrants, many from Madeira and the Azores, who arrived in the late 1800s to work on sugar plantations. They brought breads, sweets, and festival foods that became woven into Hawaii’s local food culture.

Traditionally, malasadas were eaten before Lent as a way to use up rich ingredients like sugar, eggs, butter, and lard. In Hawaii, they moved beyond a seasonal treat and became an everyday bakery obsession.

Leonard’s Bakery, opened in Honolulu in 1952, is widely credited with popularizing malasadas across the islands. Their hot sugar-coated malasadas became a must-stop food for locals and visitors alike.

Today, malasadas come plain, cinnamon-sugared, li hing-dusted, or filled with custard, chocolate, haupia, guava, mango, and more. The best ones are eaten immediately, while still warm enough to make you forget manners.

Fun Facts

• Unlike many doughnuts, malasadas usually do not have a hole.
• Fat Tuesday is sometimes called Malasada Day in Hawaii.
• The filled versions are a Hawaii bakery evolution, not the only traditional form.

Where to Try

Leonard’s Bakery Honolulu, Hawaii
The classic malasada stop, serving hot malasadas and filled Malasada Puffs.

Pipeline Bakeshop & Creamery Honolulu, Hawaii
Known for malasadas and creative bakery treats in Kaimuki.

Kamehameha Bakery Honolulu, Hawaii
A local bakery favorite known for island-style doughnuts, malasadas, and poi-glazed treats.

Recipe

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Malasada Makes: About 18 Prep: 25 minutes, plus rising Cook: 20 minutes Difficulty: Medium Style: Portuguese-Hawaiian Fried Doughnut

Ingredients

For the malasadas

• 2 ¼ teaspoons active dry yeast
• ¼ cup warm water
• ½ cup sugar, plus more for coating
• 3 eggs
• ½ cup milk
• ¼ cup melted butter
• 1 teaspoon vanilla
• 3 ½ cups all-purpose flour
• ½ teaspoon salt
• Oil for frying

Instructions

1. Activate the yeast: Stir yeast into warm water with 1 teaspoon sugar.
2. Let sit until foamy.
3. Mix the wet ingredients: In a large bowl, whisk eggs, milk, melted butter, vanilla, and remaining sugar.
4. Add yeast: Add the yeast mixture.
5. Make the dough: Stir in flour and salt until a soft dough forms.
6. Knead: Knead for 5–7 minutes, until smooth.
7. First rise: Cover and let rise until doubled, about 1 ½ hours.
8. Shape: Roll or pat dough to about ½ inch thick.
9. Cut into squares or rounds.
10. Second rise: Let rise again for 30 minutes.
11. Fry: Heat oil to 350°F.
12. Fry malasadas until golden on both sides.
13. Finish: Drain briefly, then roll in sugar while warm.

Traditional note: To make it more traditional, serve them unfilled and hot, rolled simply in sugar. For a Hawaii bakery feel, fill them with custard, haupia, or guava cream.

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