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Plate of Malasadas
Traditional Portuguese doughnuts rolled in sugar

Sugared Portuguese Doughnuts (Malasadas)

Author: Flavelo
Recipes Cakes and Desserts
Malasadas originated in Madeira, Portugal, and were made world-famous by Portuguese immigrants in Hawaii. The name comes from 'mal-assada' (undercooked), referring to the dough's soft, almost creamy interior. Traditionally baked on Shrove Tuesday to use up fat and sugar before Lent, these brioche-like doughnuts are rich in eggs and butter.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Portuguese / Hawaiian

Ingredients

Equipment Needed

  • Large mixing bowl (for kneading)
  • Rolling pin
  • Biscuit cutter or glass
  • Deep pot for frying

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Proof the yeast in the lukewarm milk with a pinch of sugar (about 10 minutes).

Tip: If it doesn't foam, the yeast is dead – start over, otherwise the dough will be flat.
2 ✓

In a bowl, mix flour, salt, and lemon zest. Add eggs, vanilla, melted butter, and the yeast mixture.

Tip: Ingredients should be at room temperature so the yeast doesn't get shocked.
3 ✓

Knead by machine or hand for 8-10 minutes until shiny, elastic, and pulling away from the sides of the bowl.

Tip: Kneading develops the gluten structure that traps gas bubbles, making the doughnut airy.
4 ✓

Cover and let rise in a warm place for 1 hour (until doubled).

Tip: A draft-free, warm spot is best.
5 ✓

Roll dough to finger-thickness, cut into rounds. Cover and let rise again for 30 minutes.

Tip: The second rise is critical for a light, non-bread-like texture.
6 ✓

Fry in 340°F (170°C) oil for 2-3 minutes per side until golden brown. Drain on paper towels and toss in sugar while warm.

Tip: Maintain the temperature so the center cooks through without burning the outside.

Recipe FAQ

Why is there no hole in the middle?
Because Malasadas aren't American ring donuts! They are whole fried dough rounds without a hole.
Can I fill them?
Modern Hawaiian versions are often filled with vanilla custard, chocolate, or coconut cream after frying.

Ingredients

  • 4 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1 cup Lukewarm Milk
  • 4 tbsp Unsalted Butter, melted
  • 2 large Eggs (room temperature)
  • 1 pinch Salt
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Zest
  • 1 qt Vegetable Oil (for frying)
  • 1/2 cup Granulated Sugar (for coating)