Malasadas

Malasadas are the pillowy, sugar-dusted doughnuts of Hawaii — brought by Portuguese sugar plantation workers in the 1800s and adopted so completely that they are now the island’s beloved breakfast and lunchtime treat. Unlike American doughnuts, they have no hole: just rich, eggy, golden-fried balls of yeast dough, rolled in sugar while still warm and eaten before the glaze of aloha fades. Leonard’s Bakery in Honolulu has been frying them since 1953, and the lines have not stopped.

Why this recipe works: Malasadas are all about the enriched dough — flour, milk, butter, eggs, and sugar, kneaded until silky, risen until doubled, then fried in hot oil until puffed and golden. The high egg and butter content gives them a tender, brioche-like crumb, and the sugar coating is applied while they are hot so it clings and melts slightly.

Key ingredients

• Bread or all-purpose flour: for structure and chew.
• Yeast: the rise.
• Milk, butter, and eggs: the rich, tender crumb.
• Sugar: in the dough and the coating.
• Oil for frying: neutral oil with a high smoke point.

Tips for the best malasadas

Knead the dough until it is smooth and elastic — about 8 to 10 minutes — then let it rise until doubled, 1 to 2 hours. Shape into small balls or rounds and let them rise again, covered, until puffy. Fry at 350°F in batches, turning once, until deep golden on both sides, about 2 to 3 minutes per side. Drain briefly, then roll immediately in granulated sugar — the heat makes it stick. Serve warm; they are best within the hour.

Variations and storage

Fill them with haupia (coconut pudding), custard, or dobash chocolate, or dust with cinnamon sugar. Malasadas do not keep well — the sugar melts and they soften — so fry them in batches and eat them fresh. The dough can be made ahead and refrigerated overnight; bring it to room temperature before shaping and frying.

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