"Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands. Onolicious!"

Ingredients {{adjustedServings}} servings 88 cals

Serving size has been adjusted!

Original recipe yields 84 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
  2. In small bowl, beat eggs until thick.
  3. Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
  4. Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 54

  1. 67 Ratings


I am Portuguese and grew up on these homemade malasadas. I am very excited to try this recipe as my mom's recipe died with her. In reference to the earlier reviewer asking for more directions, after years of helping my mom with these, I can tell you this. The dough should be of a light and fluffy consistency (similar to pretzel dough)with a good deal of gluten for stretching and you should dip your hands in a bowl of milk prior to working with each ball of dough. This prevents any sticking and makes the dough more manageable. When starting, it's best to start with a ball of dough slightly smaller than a tennis ball. Holding the ball in your fingertips, thumbs on top, start stretching the dough with your middle finger tips from the underside center out. You should end up with piece of dough that is roughly the size and shape of a large slice of bread and almost see through in the middle with a thicker edge all along the sides. This outer rim/edge will fry to a golden brown and the inner thin piece will stay a pale color. This is the classic look of the Azorean malasadas. When turning them over in the oil, be careful not to pierce the dough or the oil will seep in and ruin the flavor and texture. I am giving this recipe 5 stars on nostalgia alone!


I use to live in Hawaii, on the Island of Oahu. I can personally tell you these Malasadas are outrageously DELICIOUS!

Lyn Schiebel Evans

I give this on 5 stars for flavor. I did add quite a bit more flour to make a rollable dough. After the dough had risen once, I punched it down and divided it into two pieces. Each half I rolled into a rectagle about 1/4 inch thick. I cut each rectangle into squares, places them on parchment lined pans and let them rise again before frying. They were wonderful. We just got back from Hawaii and I was very pleased with the flavor of these. Thanks for sharing this recipe.