Malasadas (mah-lah-sah-das), an island favorite, especially in Hawaii and Guam! Summer is almost over, and I wanted to make something sweet and that reminded me of the islands. They are sweet, fluffy, pillowy donuts and filled with a sweet vanilla pudding. It’ll be hard to put these down for sure. These aren’t your normal donuts, for one, they are easier to make. Two, they are slightly less sweet than your average donut. Perfect those who don’t have a big sweet tooth, but like to have a little bit of sugar every now and then.
What are malasadas?
“Aren’t they just donuts?”, you’re probably asking yourself. Well, yes and no. First of all, malasadas originated from Portugal, they are a yeasted dough which is fried — like donuts, but sans holes. The Portuguese version is smaller pieces of fried dough and covered in sugar. In Hawaii, they are slightly bigger and are usually filled with a variety of custards or puddings. There is only one bakery in Hawaii that makes the best malasadas, and it is Leonard’s Bakery. You can’t miss their stores, they are a vibrant pink and blue, and usually, there are long lines of tourists waiting for their malasadas.
Anyway, in my own opinion, these are fluffier than regular donuts, which I like! Unlike donuts, they are not covered in a glaze. Usually, they are covered in sugar or even cinnamon sugar, which makes them less sweet. Of course, that is if you get them without the filling. However, in this recipe, I tried to make the custard not too sweet. As much as I love my desserts and sweets, I just can’t stand something that is extremely sweet
Top Tips:
- Refrigerate dough for the last 30 minutes of the proofing time. This dough is quite sticky than normal dough, (which makes them super fluffy). Cold dough will make it easier to handle and will stick less to your hands.
- Make custard pudding while you are waiting for the donuts to cool. The custard pudding will need a bit of time to set in the fridge. Otherwise, if you don’t allow it to set, it will be too liquidy and will make it difficult to handle. Trust me, I didn't do this the first time, and it made filling the donuts very messy.
- Use a knife or a chopstick to poke a hole in the center of the donut. Wiggle it around inside the donut to create a pocket for the filling.
- Place the malasadas on parchment paper squares for easy transfer to the pot to cook. You can leave the parchment paper on the donuts because they will naturally release. Then just remove them from the oil and continue to cook the malasadas.
- Make sure your oil is at the right temperature before frying. If your oil is too hot, the malasadas will get dark quickly and the inside will not cook properly. If your oil is not hot enough, it will take longer to cook, and the dough will soak up too much oil. This will cause it to be a very oily donut. I HIGHLY suggest investing a candy/deep-fry thermometer, they will help monitor the oil temp. Check it out here: https://amzn.to/3lmuB9S
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!
As an Amazon Associate I earn from qualifying purchases.
📖 Recipe
Vegan Malasadas
Equipment
- Food scale for better accuracy or use measuring cups
- Measuring spoons
- Damp cloth or a bowl cover
- Bench scraper or sharp knife
- Parchment Paper cut into 10, 4x4 inch squares
- Large pot or deep fryer
- Spider strainer or tongs
- Wire cooling rack
- Additional mixing bowls
- Whisk
- Medium-sized saucepan
- Piping bag
- Medium round piping tip
- Chopstick or small knife
Ingredients
Dough:
- 500 grams Bread flour
- 320 grams Non-dairy milk (warm (100°F), I used soy)
- 1 teaspoon Salt
- 2 teaspoon Instant yeast (see notes)
- 50 grams Granulated sugar
- 42 grams Vegan butter (softened)
- Oil for frying
Custard Filling:
- 480 grams Non-dairy milk (I used soy)
- 2 teaspoon Vanilla extract
- 100 grams Granulated sugar
- 42 grams Vegan butter (melted)
- 12 grams cornstarch
- ¼ cup cold water
Topping:
- 150 grams Granulated sugar
Instructions
Make The Custard Filling (you can make this a day ahead):
- To make vegan custard, heat soy milk, vanilla, sugar, and melted vegan butter in a medium saucepan over medium heat. In a small bowl, whisk ¼ cup of water and cornstarch to dissolve, then add it to the saucepan. Stir constantly for 8-10 minutes until the mixture thickens.
- Transfer the custard mixture to a heatproof bowl and allow it to cool down to room temperature. Once it has cooled down, cover with plastic wrap so that it is in direct contact with the custard. Refrigerate until ready to use!
Make the dough:
- In the bowl of a stand mixer, combine all of the dough ingredients and knead the dough start mixing on the lowest speed until it starts looking like a shaggy dough. Then increase the speed to medium and continue to knead for another 10 minutes or until you get a cohesive dough ball.
- Transfer the dough ball in another large, lightly greased bowl and cover with a damp towel. Place it in a warm spot and allow it to rise for 1 hour, then move it to the fridge and let it continue to rise for another 30 minutes, see notes.
- Punch the dough down to release the gas, and transfer it to a lightly floured work surface. Evenly divide the dough into even 10 pieces. If you are using a food scale, make sure they are equal in weight. Shape each dough into a smooth ball and place them on the parchment paper squares. Lightly cover and let it rest while the oil is heating up.
- While you wait, pour 2-4 cups of vegetable oil into a heavy bottomed pot or deep fryer and place over medium-high heat until the oil reaches 375° F. Place a wire cooling rack on top of a baking sheet and position it next to your stove. Then prepare a bowl of granulated sugar as well.
- Once the oil reaches 375° F fry 2-3 donuts at a time for about 1 minute on each side. The donuts should be a deep golden brown. Remove from the oil and place on the cooling rack to allow the excess oil to drain off. While the malasadas are still warm, carefully toss them in the sugar. Make sure each piece is covered. Allow them to fully cool. Repeat with the remaining dough balls.
Assembly:
- Before you start, vigorously whisk the custard filling until it becomes creamy again and smooth. Fill a piping bag fitted with medium round tip with the custard.
- Take a knife or a chopstick to poke a hole in the center of the donut. Wiggle it around inside the malasadas to create a pocket for the filling. Fill each donut with the custard, slowly pulling out until it slightly overflows at the top. Serve immediately or let cool to room temperature and store in an airtight container for up to 2 days. Enjoy!
Notes
- Letting the dough rise in the fridge for the last 30 minutes helps the dough become easier to work with.
- The donuts need to be at the right temperature to fry to a golden-brown perfection without being greasy on the outside or doughy on the inside. Frying at too low a temperature will result in a greasy donut with a tough crust. Frying at too high a temperature will result in a dark outer crust and an uncooked doughy inside.
- Watch the oil's temperature carefully as you fry and adjust the heat as needed to maintain a temperature between 375°F and 385°F. It's better to add doughnuts to slightly warmer-than-desired oil, as the dough will bring the oil temperature down a few degrees, than to too-cool oil.
Anita says
I was wondering if these malasades can be cooked in an air fryer?
Floured Frame says
Hi Anita,
I, unfortunately, do not own an air fryer, so I can't guarantee it'll work in there.