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Malasadas or Hawaiian Donuts

Malasadas or Hawaiian Donuts

Malasadas or Hawaiian Donuts

So What is a Malasada?
A Malasada is a hole-less doughnut of Portuguese origin. You can think of it as a very rich doughnut with more egg and butter flavors. Furthermore, Malasadas are usually rolled in sugar and best eaten if hot. The result is a hole-less dougnut with a crunchy outside and a light and fluffy inside with a hint of chewiness. It is something that surely must be tried atleast once (although we know you’ll be wanting more).

Traditionally, Malasadas have no fillings and were used as a way to use up extra shortening and sugar before Lent. In Hawaii, it has also become a tradition on the day before Ash Wednesday (also known as Malasada Day, Shrove Tuesday, or Mardi Gras) to eat Malasadas. Despite this tradition, many people in Hawaii and from afar come to Champion Malasadas all year long to experience a treat like no other.

Malasadas or Hawaiian Donuts

Prep: 20 mins
Cook: 30 mins
Level: Easy

  • 1 Package Fleischmann’s ActiveDry Yeast (1/4 oz.)
  • 1 Teaspoon sugar
  • 1⁄4Cup warm water


  • 6 Cup flour
  • 1⁄2 Cup sugar
  • 1⁄2 Teaspoon Salt
  • 1⁄4 Cup melted butter or margarine
  • 1 Cup water
  • 1 Cup evaporated milk
  • 6 Eggs
  • 1 Quart vegetable oil (for frying)
  • ½ cups Sugar For Sprinkling


  1. Dissolve yeast, sugar and water and set aside.
  2. Beat eggs. Measure flour into mixing bowl and add salt.
  3. Make a well in the flour, pour yeast mixture, eggs and other ingredients.
  4. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again.
  5. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown.
  6. Toss with sugar. Best when hot.

If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.


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