Portuguese Hawaiian Sugar-Coated Fried Doughnuts

Be the first to rate

(No Ratings Yet)

Loading...

These pillowy Portuguese-style fried doughnuts became a beloved treat in Hawaii after Portuguese immigrants brought the recipe in the late 1800s. Crisp on the outside, cloud-soft inside, and rolled in warm granulated sugar, they are a staple at Maui festivals and Hawaiian breakfast tables. No hole, no filling, just pure golden perfection best eaten fresh.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 1 gFiber
• 19 gSugar
• 7 gProtein
• 210 mgSodium
• 120 mgPotassium
• 65 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the dough

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup granulated sugar, plus 1 tsp
• 4 cups all-purpose flour, plus more for dusting
• 1 tsp fine sea salt
• 4 large eggs, room temperature
• 1/2 cup unsalted butter, softened and cubed
• 2 tsp pure vanilla extract
• 1 tsp freshly grated lemon zest

For frying and coating

• 6 cups neutral frying oil (canola or peanut)
• 1 cup granulated sugar for rolling
• 1/2 tsp ground cinnamon (optional)

Directions

1. In a large bowl, stir together warm milk, yeast, and 1 teaspoon sugar. Let stand 5 to 10 minutes until foamy. Whisk in eggs, remaining sugar, salt, vanilla, and lemon zest.
2. Add 2 cups flour and mix with a wooden spoon until smooth. Add butter a few pieces at a time, mixing well after each addition. Gradually work in remaining flour until a soft, slightly tacky dough forms.
3. Turn dough onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight until doubled in size.
4. Punch down dough and turn onto a floured surface. Roll out to about 3/4-inch thickness. Cut into 3-inch rounds using a biscuit cutter. Re-roll scraps once.
5. Cover cut rounds with a kitchen towel and let rise 45 minutes to 1 hour at room temperature until visibly puffy.
6. Heat oil in a heavy pot or Dutch oven to 350°F. Fry 2 to 3 malasadas at a time, turning occasionally, for 2 to 3 minutes per side until deep golden brown.
7. Drain briefly on a wire rack, then while still warm, roll each malasada generously in sugar mixed with cinnamon if using. Serve immediately for best texture.

Cook’s Notes

• Oil temperature is critical: too cool and the malasadas absorb grease; too hot and they brown before cooking through. Use a thermometer and adjust the burner between batches.
• Chilling the dough overnight develops flavor and makes handling easier, but you can also proof at room temperature for about 2 hours if pressed for time.
• For an authentic Hawaiian touch, serve with a dusting of li hing mui powder mixed into the sugar, or alongside fresh tropical fruit.
• Eat malasadas the day they are made; they lose their signature crisp exterior within hours. If you must store, keep uncovered at room temperature and re-crisp briefly in a 350°F oven.
• To turn these into filled malasadas, use a piping bag to inject vanilla custard, haupia, or guava jam once the doughnuts have cooled slightly.

You might also like

Americas

Spam Musubi Hawaii Classic

Americas

Pacific Northwest Salmon Chowder

Americas

San Francisco Classic Seafood Cioppino Stew

Americas

Frito Pie Texas Classic