A Hawaiian delicacy with Portuguese roots, malasadas are yeasted doughnuts enriched with butter, sugar, and evaporated milk. The key to great malasadas is their fluffy texture, so don’t rush the rise, and make sure your yeast is fresh. The type of yeast you use matters here. If you only have active dry yeast available, you can use the same amount, but bloom it first in the warm water until foamy. The dough must nearly double in size before being shaped and fried in hot oil until crispy on the outside and pillowy within. Once you’ve mastered the technique, experiment with different fillings and flavors. Across Hawaii, popular variations include fritters rolled in cinnamon sugar or malasadas filled with guava paste, pastry cream, or haupia (coconut pudding made with coconut milk, sugar, and cornstarch).
This malasada recipe comes from Tex Drive-In on Hawaii’s Big Island. A stand mixer with the hook attachment is the easiest way to combine the dough; if you don’t have one, a large bowl, wooden spoon, and a bit of muscle can get the job done. (Don’t try mixing the dough with a hand mixer or you may wear out the machine.) Like most fried dough creations, malasadas are best eaten within a few hours, but it’s hard to imagine they’ll last that long.