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Maui Style Malasadas Doughnuts

These homemade Maui style malasadas doughnuts are soft, warm, and lightly sweet, perfect for sharing and special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 18 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Hawaiian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the dough
  • 0.5 cup evaporated milk, warmed to 105-110°F Warm to bloom yeast
  • 0.75 cup whole milk, warmed to 105-110°F Warm to bloom yeast
  • 2 teaspoons active dry yeast Ensure yeast is fresh for best results
  • 1 tablespoon granulated sugar Used for blooming yeast
  • 5.5 cups bread flour, plus more for dusting Use high-protein flour for chewy texture
  • 0.5 teaspoon salt
  • 5 large eggs
  • 0.5 cup unsalted butter, softened
For frying and coating
  • N/A Canola or vegetable oil, enough for about 2 inches in a heavy pot Heat to 360-375°F
  • 0.33 cup granulated sugar, for rolling
Optional filling
  • N/A Custard, haupia or jam, for piping Fill after frying if desired

Method
 

Bloom the Yeast
  1. Whisk the warm evaporated milk, warm whole milk, sugar, and yeast in a bowl. Let it sit for 8 to 10 minutes until it looks foamy.
Mix the Dough
  1. In a stand mixer fitted with the dough hook, combine 5.5 cups bread flour, 0.5 teaspoon salt, 5 large eggs, and the foamy yeast mixture. Mix until a shaggy dough forms.
Knead and Add Butter
  1. Add the softened butter a little at a time, then knead for 8 to 10 minutes until the dough is smooth and elastic.
First Rise
  1. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 hour, until doubled in size.
Shape, Proof, and Fry
  1. Punch down the dough, then shape it into a ball and let it rise again for about 1 hour.
  2. Roll the dough out to 3/4 inch thick, cut into ovals or rounds, and let puff for about 30 minutes.
  3. Heat oil to 360-375°F and fry a few at a time for 1 to 2 minutes per side until deep golden.
  4. Drain and roll in sugar while still warm.
Fill and Serve
  1. If desired, pipe in filling after frying. Serve warm for best texture and flavor.

Notes

Store unfilled malasadas at room temperature for up to 3 days. Filled malasadas should be refrigerated and eaten within 3 days. Freeze wrapped individually for 2 to 3 months.