Portuguese Doughnuts, also known as Malasadas, are light, fluffy, and irresistibly golden-fried treats. Originating from Portugal and famously popularized in Hawaii, these doughnuts have a crisp exterior, a pillowy soft inside, and are traditionally coated in sugar. Perfect for breakfast, dessert, or a sweet snack, malasadas are a must-try for any doughnut lover!
Why You’ll Love This Recipe
- Light & Airy: These doughnuts have a fluffy texture that melts in your mouth.
- Easy to Make: No fancy equipment required—just basic ingredients and a deep fryer or pot.
- Traditional Flavor: A taste of Portugal and Hawaii in one delicious bite.
- Customizable: Fill them with custard, jam, or chocolate for an extra treat!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Warm milk
- Eggs
- Unsalted butter, melted
- Vanilla extract
- Salt
- Oil for frying (vegetable or canola)
- Extra sugar for coating
Directions
- Activate the yeast: In a bowl, mix warm milk, a teaspoon of sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Make the dough: In a large bowl, combine flour, sugar, and salt. Add eggs, melted butter, vanilla, and the yeast mixture. Mix until a sticky dough forms.
- Let it rise: Cover the bowl with a towel and let the dough rise in a warm place for about 1-2 hours or until doubled in size.
- Shape the doughnuts: Punch down the dough and turn it onto a floured surface. Divide into small balls and let them rest for 15 minutes.
- Heat the oil: In a deep pot or fryer, heat oil to 350°F (175°C).
- Fry the malasadas: Carefully drop dough balls into the hot oil and fry for 2-3 minutes per side, until golden brown.
- Coat in sugar: Remove from the oil, drain on paper towels, and roll in granulated sugar while still warm.
- Serve and enjoy: Eat them fresh for the best taste!
Servings and Timing
- Servings: About 12 doughnuts
- Prep Time: 15 minutes
- Rise Time: 1-2 hours
- Cook Time: 15 minutes
- Total Time: Around 2 hours 30 minutes
Variations
- Filled Malasadas: Inject with custard, jam, or Nutella for an extra treat.
- Cinnamon Sugar: Coat them in a mix of sugar and cinnamon for a spiced twist.
- Lemon or Orange Zest: Add zest to the dough for a citrusy aroma.
- Coconut Malasadas: Sprinkle shredded coconut on top for a tropical flavor.
Storage/Reheating
- Storage: Keep leftovers in an airtight container at room temperature for up to 2 days.
- Reheating: Warm in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for a few minutes. Avoid refrigeration as it can make them dry.
FAQs
What’s the difference between malasadas and regular doughnuts?
Malasadas don’t have a hole in the middle and are often fluffier with a chewier texture.
Can I bake malasadas instead of frying?
Traditional malasadas are fried for the best texture, but you can bake them at 375°F (190°C) for about 12-15 minutes.
How do I know if the oil is the right temperature?
Use a thermometer or drop a small piece of dough—if it sizzles and rises immediately, it’s ready.
Can I use instant yeast instead of active dry yeast?
Yes! Instant yeast doesn’t require proofing; just mix it directly with dry ingredients.
What’s the best oil for frying?
Vegetable, canola, or peanut oil works best since they have a high smoke point.
Why did my malasadas turn out dense?
The dough may not have risen enough, or the oil temperature may have been too low.
Can I make the dough ahead of time?
Yes! Refrigerate the dough overnight and fry the next day for fresh malasadas.
Can I freeze malasadas?
Yes, but they’re best fresh. Freeze them in an airtight bag and reheat in the oven.
What’s the best way to serve malasadas?
Enjoy them warm with coffee, tea, or even a scoop of ice cream!
Can I make malasadas without eggs?
Yes! Substitute with an egg replacer or extra milk for a slightly different texture.
Conclusion
Portuguese Doughnuts (Malasadas) are a deliciously indulgent treat with a crispy sugar coating and soft, airy interior. Whether you enjoy them plain or filled with your favorite flavors, they’re sure to be a hit. Try making a batch today and experience a bite of Portuguese and Hawaiian tradition!
PrintPortuguese Doughnuts (Malasadas)
Malasadas are Portuguese-style doughnuts—crispy on the outside, soft and airy on the inside, and coated in sugar. Originally from Portugal, they became famous in Hawaii, where they are often enjoyed plain or filled with custard. These homemade malasadas are deep-fried to perfection and best served fresh!
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12–15 malasadas 1x
- Category: Dessert, Snack
- Method: Deep-Fried
- Cuisine: Portuguese
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup warm water (110°F)
- ¾ cup whole milk, warmed
- ¼ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
For Frying & Coating:
- 4 cups vegetable oil (for frying)
- 1 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (optional)
Instructions
1. Activate the Yeast:
- In a small bowl, mix warm water and yeast. Let sit for 5-10 minutes until frothy.
2. Prepare the Dough:
- In a large mixing bowl, whisk together flour, sugar, and salt.
- In a separate bowl, mix warm milk, melted butter, eggs, and vanilla.
- Add the yeast mixture to the wet ingredients, then gradually add to the flour mixture.
- Knead the dough for 8-10 minutes until smooth and elastic. (You can use a stand mixer with a dough hook.)
3. Let the Dough Rise:
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for 1½ to 2 hours until doubled in size.
4. Shape & Second Rise:
- Punch down the dough and divide into golf ball-sized pieces.
- Place them on a lightly floured surface, cover, and let them rise again for 30-45 minutes.
5. Fry the Malasadas:
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry malasadas in batches for 1-2 minutes per side, until golden brown.
- Remove and drain on a paper towel-lined plate.
6. Coat & Serve:
- Roll the warm malasadas in sugar (mixed with cinnamon if desired).
- Enjoy fresh, or fill with custard or jam for an extra treat!
Notes
- Filling Options: Malasadas can be filled with vanilla custard, chocolate, or guava jam using a piping bag.
- Best Enjoyed Fresh: These doughnuts taste best right after frying but can be stored in an airtight container for up to a day.
- No Stand Mixer? You can knead the dough by hand—it just takes a little extra effort!