Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 1/4 cups (390 g) all-purpose flour
- 1 cup (240 ml) whole milk, warmed to 110°F/43°C
- 2 1/4 tsp (7 g) active dry yeast
- 1/3 cup (67 g) granulated sugar
- 4 tbsp (57 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 tsp vanilla extract; 1/2 tsp fine sea salt
- 2 quarts (1.9 L) neutral oil for frying
- Coating: 1 cup (200 g) granulated sugar + 1 tsp cinnamon (optional)
- Optional Haupia filling: 13.5 oz (400 ml) coconut milk, 1/2 cup (120 ml) milk, 1/3 cup (67 g) sugar, 1/4 cup (30 g) cornstarch, 3 yolks, 1/2 tsp vanilla, pinch salt, 1 tbsp butter
- Optional Lilikoi filling: 3/4 cup (180 ml) passion fruit purée, 1/4 cup (60 ml) water, 1/2 cup (100 g) sugar, 2 tbsp (16 g) cornstarch, 3 yolks, pinch salt, 2 tbsp (28 g) butter
Do This
- 1. Bloom yeast in warm milk with a pinch of sugar (5 minutes). Whisk in eggs, butter, vanilla, sugar, and salt.
- 2. Mix in flour to form a soft dough; knead 6–8 minutes until smooth and slightly tacky. Rise covered until doubled, about 60 minutes.
- 3. Make haupia or lilikoi custard: whisk ingredients, cook to thick pudding (about 5–8 minutes), stir in butter; keep warm or cool to room temp.
- 4. Punch down dough; divide into 16 pieces. Shape into rounds or 2 1/2-inch squares. Proof covered 30 minutes.
- 5. Heat oil to 350°F/175°C. Fry malasadas 1–2 minutes per side until deep golden.
- 6. Drain briefly, then toss warm in sugar (with cinnamon if using).
- 7. For filled: pipe 2–3 tsp custard into each using a Bismarck tip. Serve warm.
Why You’ll Love This Recipe
- Authentic island-style malasadas: fluffy, tender, and sugar-crusted.
- Two optional fillings: creamy coconut haupia or tangy lilikoi custard.
- Reliable technique with home-friendly times, temperatures, and steps.
- Perfect for parties, bake sales, and weekend treats—best enjoyed warm.
Grocery List
- Produce: 1 lemon (optional, zest), passion fruit (lilikoi) or frozen/passé purée
- Dairy: Whole milk, eggs, unsalted butter
- Pantry: All-purpose flour, granulated sugar, active dry yeast, vanilla extract, fine sea salt, cornstarch, ground cinnamon (optional), neutral oil for frying, canned full-fat coconut milk
Full Ingredients
Malasada Dough
- 1 cup (240 ml) whole milk, warmed to 110°F/43°C
- 2 1/4 tsp (7 g) active dry yeast
- 1/3 cup (67 g) granulated sugar
- 4 tbsp (57 g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 3 1/4 cups (390 g) all-purpose flour, plus extra for dusting
- Optional: 1 tsp finely grated lemon zest for brightness
For Frying
- 2 quarts (1.9 L) neutral oil (vegetable, canola, or peanut)
Sugar Coating
- 1 cup (200 g) granulated sugar
- Optional: 1 tsp ground cinnamon
Haupia (Coconut) Custard Filling (Optional)
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1/2 cup (120 ml) whole milk
- 1/3 cup (67 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 3 large egg yolks
- 1/2 tsp vanilla extract
- Pinch fine sea salt
- 1 tbsp (14 g) unsalted butter
Lilikoi (Passion Fruit) Custard Filling (Optional)
- 3/4 cup (180 ml) passion fruit purée (unsweetened)
- 1/4 cup (60 ml) water
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 3 large egg yolks
- Pinch fine sea salt
- 2 tbsp (28 g) unsalted butter
Step-by-Step Instructions
Step 1: Bloom the yeast and build the batter
In a large mixing bowl, whisk warm milk (110°F/43°C) with the yeast and a pinch of the sugar. Let stand until foamy, about 5 minutes. Whisk in the remaining sugar, melted butter, eggs, vanilla, salt, and optional lemon zest until smooth.
Step 2: Mix, knead, and first rise
Add 3 cups (360 g) of flour and mix with a sturdy spoon or dough hook on low until the dough comes together, then add the remaining 1/4 cup (30 g) as needed to make a soft, slightly tacky dough. Knead by hand on a lightly floured surface or in a mixer on medium-low for 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot (75–80°F/24–27°C) until doubled, about 60 minutes.
Step 3: Cook the haupia or lilikoi custard while the dough rises
For Haupia: In a saucepan off heat, whisk coconut milk, whole milk, sugar, cornstarch, yolks, vanilla, and salt until smooth. Cook over medium heat, whisking constantly, until thick bubbles rise and the custard reaches 180–185°F/82–85°C, 5–8 minutes. Remove from heat; whisk in butter. Keep warm or press plastic wrap directly onto the surface to prevent a skin and cool to room temperature.
For Lilikoi: In a saucepan off heat, whisk passion fruit purée, water, sugar, cornstarch, yolks, and salt until homogeneous. Cook over medium heat, whisking, until glossy, thick, and 180–185°F/82–85°C, 5–7 minutes. Remove from heat; whisk in butter. Keep warm or cover the surface and cool to room temperature. Transfer chosen custard(s) to a piping bag fitted with a Bismarck or small round tip.
Step 4: Divide, shape, and second rise
Punch down the dough and turn onto a lightly floured surface. Divide into 16 equal pieces (about 55–60 g each). For classic pillowy squares, pat each piece into a 2 1/2-inch square with lightly floured hands; for rounds, roll into smooth balls. Arrange on parchment-lined sheets, spacing well. Cover loosely and proof until puffy, about 30 minutes.
Step 5: Heat the oil
Pour 2 inches (5 cm) of oil into a deep, heavy pot. Heat to 350°F/175°C, monitoring with a thermometer. Keep a wire rack over a paper-towel-lined sheet nearby. In a shallow bowl, stir the sugar with cinnamon if using.
Step 6: Fry until deep golden
Fry 3–4 malasadas at a time, 1–2 minutes per side, turning once, until a rich golden brown. Maintain oil temperature between 325–350°F (163–175°C); adjust heat as needed. Lift out with a spider or slotted spoon, drain briefly on the rack, then immediately toss in sugar to coat all sides. Repeat with remaining dough.
Step 7: Fill and serve warm
If filling, poke a small hole in the side or bottom of each malasada with the piping tip. Pipe 2–3 teaspoons of haupia or lilikoi custard into the center until you feel slight resistance. Serve right away while warm and pillowy.
Pro Tips
- Use a kitchen scale for consistent, light malasadas and even frying.
- Soft dough equals fluffy texture—avoid adding too much flour. The dough should feel slightly tacky, not sticky.
- Fry a test malasada to dial in color and doneness before cooking the rest.
- Coat in sugar while still warm so the crystals adhere perfectly.
- If filling, keep custard at room temperature or just warm; too hot will thin out, too cold may split when piped.
Variations
- Li hing mui sugar: Mix 2–3 tsp li hing powder into the sugar for a tangy island twist.
- Guava jam filling: Pipe with seedless guava jam or jelly for a classic local bakery vibe.
- Vanilla bean custard: Swap lilikoi for milk and add a split vanilla bean for a simple pastry cream.
Storage & Make-Ahead
Malasadas are best the day they are fried. Unfilled, they can be kept in an airtight container at room temperature up to 24 hours; re-crisp in a 300°F/150°C oven for 4–5 minutes, then toss with a little fresh sugar if needed. Filled malasadas should be refrigerated in a covered container and eaten within 24 hours; bring to room temperature before serving. Custards can be made up to 3 days ahead and refrigerated with plastic wrap pressed directly on the surface; whisk to loosen before piping. To freeze: shape dough pieces after the first rise, freeze on a tray, then bag. Thaw overnight in the fridge, proof 45–60 minutes at room temp, and fry.
Nutrition (per serving)
Approximate per unfilled, sugar-coated malasada: 290 calories; 13 g fat; 39 g carbohydrates; 5 g protein; 120 mg sodium. Add about 70 calories for 2 tbsp haupia custard or about 80 calories for 2 tbsp lilikoi custard. Values are estimates and will vary with oil absorption and coating amounts.
