The first time I tried Leonard’s Malasadas in Hawaii, I thought I had died and gone to heaven. The hot, soft pillows of deep fried goodness brought a tear to my eyes. I can still picture that first bite…not even my first experience at Cafe Du Monde’s Beignets could take this place. I’ve made variations of Okinawa Dangos/Andagi before, but never Malasadas [you know…my whole fear of yeast thing]. I suddenly had this crazy craving for it last night so decided to make it for my Sunday morning breakfast…and use the photos to taunt my friend, Miles, who happens to *LOVE* malasadas.
It’s a messy process so I wasn’t able to take as many photos as I would’ve liked.
Ingredients:
- 3 cups All-purpose Flour
- ¼ cups Sugar
- ¾ teaspoons Salt
- Lemon Zest of 1 lemon
- ¼ ounces, fluid Yeast
- ¼ cups Warm Water
- 4 whole Eggs
- 1 cup Whole Milk [or 1/2 Cup Evaporated Milk]
- 2 Tablespoons Oil
- Oil For Deep Frying
- Sugar For Sprinkling
Sift together:
- All purpose flour
- sugar
- salt
- lemon zest
Dissolve yeast in warm water
In a small bowl, combine:
- eggs
- milk
- oil
Add mixture to dry ingredients and add yeast, mixing well.
The dough will be more wet & batter-like. Place dough in a well oiled bowl and cover with a damp cloth. Let rise until it doubles in size.
Heat oil for deep frying. Drop dough into hot oil by the teaspoonful, until brown.
To test for doneness: Using a toothpick or skewer, insert into the center. It should come out clean when fully cooked.
Let drain on a paper towel.
Put about 1/2 cup of sugar in a brown paper bag. While the donuts are still warm, place into the brown paper and shake to coat.
{ 11 comments… read them below or add one }
it looks more like dango's than malasadas.
well, did they taste alright? how old is the post? did you make them tonight.
i am calling you now!!
HAHAHA. Freak.
Made it the same day I posted. they weren't AS fluffy as Leonards. I'm going to try one more recipe that I think will be even better!
and yes, I will call you when I start making it next time.
Um, hello? YUM!!!
there's some portuguese magic they put in malasada…you just cannot recreate them exactly the way Leonard's and other bakeries make them. i too have a fear of yeast, that's why my dh make the pizza dough and not me!
FM – hey, sickie sick…i don't want to get it back again! 😉
Charmaine – I am SSSSOOOO determined to try! Just wait!! I actually FOUND leonard's recipe! 🙂
like i said, go get a job at leonards or homemaid bakery on maui…learn how it is done and then quit.
hey, take your vacation there, get a job and then quit.
when am i getting my malasadas. i am hungry fat man!
Aren't they delicious at Leonards! The first time I have the it was there but then I met Lenny – he is Portuguese and Malasadas are actually Portuguese. His mother taught me how to make them and every so often when I am hungry for fried sugary dough … I whip them up! Yours came out perfectly!! Just need to fill with custard now. 😉
WOAAAH!!! Seriously??? did you post that???!! I want to try yours!!!
I went to Portugal last November. I love that place…and I'm kicking myself for not having bought more Port. MUST go back!
I just found your website last night so this is why my comment is so far behind. I’m half Japanese..hapa..from Hawai’i and love malasadas. The best recipe is theone from the Punahou school carnival, you can google it. The mom’s who make them every year at the school carnival sell thousands. A really quick, easy and actually oishi version is to get Pillsbury grand biscuits, cut into quarters, fry them up, shake in sugar and eat hot. Seriously, they are good. Sometimes if you put just a teeny tiny pinch of cinnamon in your sugar it is even better.
Oh nooo, Punahou??!!!!! THOSE kids???!! Just kidding. i’ll just BET that is awesome! I have all kinds of Andagi recipes but malasadas are so much better. I’m going to have to try the pillbury grand biscuits!! that just sounds awesome…and EASY!!! 🙂
You can also get a piece of thick white bread, cut off the crusts, then cut the bread into 6 equal size squares. Make a light batter out of bisquick and milk, a tiny dash of vanilla. Dip the squares of bread into the bisquick batter and fry in oil til golden, shake in granulated sugar. That’s how I made malasadas years and years ago (in the 70’s and 80’s) for my kids when we were on a limited budget. Actually tasted pretty good, I got the recipe from one of the Waipahu Hongwanji cookbooks. ( And I didn’t go to Punahou, I’m a Radford grad!)