Aloha, ohana! If there’s one treat that screams “Hawaii” to me, it’s malasadas—those fluffy, sugary doughnuts that make every bite feel like a celebration. Growing up on Oahu, I’d line up at the local bakery with my cousins, waiting for a hot bag of these Portuguese-Hawaiian gems. My Curtis J.’s Malasadas bring that joy home, with a little twist from my travels to keep things fun.
These aren’t your average doughnuts—they’re light, airy, and perfect for dusting with sugar or dipping into something sweet. I’ve added a hint of vanilla and a touch of zest, inspired by desserts I’ve tasted around the world, but they’re still all about that island vibe. Whether it’s breakfast or an afternoon pick-me-up, these malasadas are Aloha in every fluffy bite. Let’s fry up some happiness!
Why These Malasadas Rock
- Island Classic: A Hawaiian favorite with Curtis J.’s personal spin.
- Light & Sweet: Fluffy dough that melts in your mouth.
- Fun to Make: A little messy, a lot of joy—perfect for sharing.
Malasadas – Fluffy Bites of Island Joy
These malasadas are a taste of Oahu’s sweet side—pillowy doughnuts fried to golden perfection, dusted with sugar, and kissed with a hint of vanilla and citrus zest. They’re my take on the island classic, blending Hawaiian tradition with a worldly twist from my travels. Warm, fluffy, and oh-so-addictive, they’re a tropical hug you can hold in your hand!
- Total Time: 35 minutes
- Yield: 12 Malasadas 1x
Ingredients
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup warm water (110°F)
- 1/3 cup granulated sugar (plus 1 tsp for yeast)
- 1/2 cup whole milk, warmed
- 2 large eggs, beaten
- 1 tsp vanilla extract (my travel touch)
- Zest of 1/2 orange or lemon (optional, for brightness)
- 3 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- Vegetable oil (for frying, about 4 cups)
- 1/2 cup granulated sugar (for dusting)
- Optional: Cinnamon sugar or a dip like guava jam
Instructions
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Activate the Yeast: In a small bowl, mix the yeast, warm water, and 1 tsp sugar. Let it sit for 5-10 minutes until foamy—your dough’s ready to rise!
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Mix the Wet Ingredients: In a large bowl, whisk together the warm milk, eggs, vanilla, orange zest (if using), and remaining 1/3 cup sugar. Add the foamy yeast mixture and stir.
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Form the Dough: Add the flour, salt, and melted butter to the wet mix. Stir until a sticky dough forms. Knead on a floured surface for 5-7 minutes until smooth (or use a stand mixer with a dough hook). Place in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
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Shape the Malasadas: Punch down the dough and roll it out to 1/2-inch thick. Cut into 12 squares or rounds (about 3 inches each)—no need for perfection, rustic is the vibe! Let them rest for 20 minutes.
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Fry ‘Em Up: Heat 2-3 inches of vegetable oil in a deep pot to 350°F. Fry the dough pieces in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.
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Finish with Aloha: Toss the warm malasadas in granulated sugar (or cinnamon sugar if you’re feeling it). Serve hot and watch them disappear!
Notes
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Zest Swap: No citrus? Skip it or try a pinch of nutmeg for warmth.
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Fry Tip: Keep oil steady at 350°F—too hot, and they’ll brown too fast; too cool, and they’ll get greasy.
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Storage: Best fresh, but store leftovers in an airtight container for 1 day—reheat in the oven at 300°F for 5 minutes.
- Prep Time: 20
- Cook Time: 15
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 220g
- Fat: 10g
- Carbohydrates: 30g
- Protein: 4g
These malasadas are my Oahu mornings in doughnut form—warm, sweet, and full of Aloha. My trick? Don’t skimp on the rise time—that’s where the fluff comes from. The vanilla and zest? A little love from my travels, making them extra special. Serve them up with coffee or a big smile—they’re best shared with ohana.
Got a malasada memory or dip idea? Share it with me on Instagram with #CurtisJCooks—I’d love to see your tropical twist! Mahalo for cooking with me, and keep the sweetness flowing!
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