Malasadas (Hawaiian and Portuguese Doughnut) Recipe
These Hawaiian and Portuguese doughnuts, known as malasadas, are a delightful treat best served warm and coated in sugar.
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Instructions
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Line a baking sheet with parchment paper.
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Whisk flours, 1/3 cup sugar, yeast, potato starch (if using), and salt in a large bowl.
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In a stand mixer, beat eggs until light and frothy for about 3 minutes, then mix in butter and evaporated milk.
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Switch to a dough hook, add flour mixture, and mix on low for 5 minutes until the dough is smooth and slightly sticky.
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Transfer dough to a greased bowl, coat, cover, and let rise for 1.5 to 2 hours until doubled.
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Remove dough and roll or pat it into a 10x12-inch square, 1/2-inch thick.
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Cut out doughnuts with a 3-inch cutter and place on the prepared sheet; re-roll scraps for additional doughnuts if desired.
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Cover the sheet lightly with plastic wrap and let doughnuts rise in a warm spot for 1.5 to 2 hours until doubled.
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Heat 2 inches of oil in a heavy pot to 350F.
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Fry doughnuts for about 90 seconds per side until lightly browned, without overcrowding the pot.
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Toss warm doughnuts in remaining sugar to coat and serve immediately.