There’s an undeniable joy in turning simple ingredients into something divine. As I watched the dough rise, I could already imagine the glorious cloud-like texture of freshly fried malasadas, each one waiting to be filled with luscious pastry cream. It all began when I realized that quick snacks from the drive-thru just couldn’t compete with the warmth of homemade treats. So, I decided to dive into crafting this classic Hawaiian delight that’s both easy to make and impossible to resist.
With the aroma of sizzling dough and the sweet tang of passion fruit filling the kitchen, this malasadas recipe is sure to elevate your snacking game. With just a few hours of patience—and a promise of warmth and sweetness—you’ll have a batch of treats that are perfect for sharing with loved ones or keeping all to yourself. Let’s dive into the delightful world of malasadas, where every bite feels like a warm hug!
Why You'll Love This Malasadas Recipe
- This malasadas recipe is incredibly easy to follow, making it perfect for bakers of all skill levels.
- The rich flavors of the dough combined with the creamy passion fruit filling will leave your taste buds dancing with delight.
- You’ll love how versatile this recipe is, allowing you to experiment with different fillings and toppings to suit your preference.
- Plus, the visual appeal of these golden-brown treats will impress anyone who sees them, making them a great addition to any gathering.
Malasadas Recipe Ingredients
• Get ready to create delicious malasadas with these essential ingredients!
For the Dough
• Bread flour – A must for that fluffy texture; more might be needed for assembly.
• Granulated sugar – Just a teaspoon to boost the yeast’s power for a perfect rise.
• Instant yeast – This magic ingredient helps the dough to rise quickly and beautifully.
• Kosher salt – Enhances the flavors and balances the sweetness.
• Whole milk – Warm it to 120° to 130°F to activate the yeast effectively.
• Large egg – Brings richness to the dough; make sure it’s at room temperature.
• Large egg yolk – Adds extra moisture and a lovely yellow hue.
• Unsalted butter – Melted and slightly cooled, it gives a rich flavor to the dough.
For the Passion Fruit Cream
• Granulated sugar – Mix this with the milk to create a sweet base for your cream.
• Whole milk – Provides creaminess; use more for delicious filling.
• Large egg – Needed to thicken the pastry cream.
• Cornstarch – Acts as a thickener for a silky smooth texture.
• Kosher salt – A pinch helps enhance and balance flavors in the pastry cream.
• Unsalted butter – Added for richness in your creamy filling.
• Passion fruit puree – Gives a vibrant, tropical flavor that’s unbeatable!
• Pure vanilla extract – A hint of vanilla elevates the cream’s taste beautifully.
For Frying & Assembly
• Vegetable oil – Use for frying the malasadas until golden brown and crispy.
• Granulated sugar – Toss the warm malasadas in sugar for a delightful sweetness.
With these ingredients in hand, you’re one step closer to mastering an unforgettable malasadas recipe!
How to Make Malasadas
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Combine dry ingredients. In your stand mixer bowl, mix together the bread flour, granulated sugar, instant yeast, and kosher salt. Knead on low speed for about 30 seconds to ensure everything is well mixed.
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Whisk wet ingredients. In a large liquid measuring cup, combine the warmed milk, large egg, egg yolk, and melted butter. Whisk until blended, and let those ingredients meld together nicely.
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Knead the dough. Gradually pour the wet mixture into the dry ingredients while kneading on medium-low speed for 10 minutes. The dough should become smooth and elastic—just right for fluffiness!
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Chill the dough. Cover the bowl with plastic wrap and refrigerate overnight. This slow rise allows for the perfect texture when you’re ready to fry.
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Prepare the pastry cream. In a medium saucepan, whisk together ¼ cup of granulated sugar and whole milk. Heat on medium-low until steaming, then lower the heat.
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Whisk egg mixture. In a bowl, mix the large egg, cornstarch, and remaining sugar until smooth. Temper this by slowly adding the hot milk mixture, whisking continuously to prevent curdling.
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Cook the cream. Pour the egg mixture back into the saucepan and cook over medium heat, whisking as it thickens. Once it boils, remove from heat promptly.
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Flavor the cream. Whisk in the unsalted butter, passion fruit puree, and vanilla extract until smooth and luscious. Your pastry cream should now be a delightful tropical treat!
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Cool the cream. Strain the mixture through a fine-mesh sieve into an airtight container. Press plastic wrap against the surface and refrigerate overnight to set.
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Shape the dough. Once the dough has chilled, roll it out on a floured surface to about ½-inch thick. Use a 3-inch round cookie cutter to cut out 6 circles.
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Let rise. Arrange the dough circles on a floured sheet pan, cover loosely with plastic wrap, and let them rise for 1 hour until puffy.
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Heat the oil. While the dough rises, fill a heavy pot or deep fryer with vegetable oil and heat to 365°F. It’s about to get deliciously messy!
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Prepare for frying. Line a wire rack with paper towels and place sugar in a shallow bowl for tossing the warm malasadas.
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Pipe the cream. Transfer your chilled pastry cream into a piping bag fitted with a Bismark tip to fill each donut perfectly.
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Fry the malasadas. Carefully fry 2 donuts at a time for about 2 minutes per side until they turn golden brown. Use a slotted spoon to move them to the wire rack.
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Add sweetness. While still warm, toss each donut in granulated sugar to create a glossy, sweet coating.
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Fill with cream. After letting them cool for about 15 minutes, use a skewer to poke a hole in the side of each malasada, filling them generously with the pastry cream.
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Serve and enjoy! These treats are best enjoyed warm or at room temperature, offering a sweet, creamy indulgence in every bite.
Optional: Serve with a dusting of extra powdered sugar for an enchanting presentation!
Exact quantities are listed in the recipe card below.
What to Serve with Malasadas?
There’s nothing quite like pairing these fluffy, filled delights with perfect accompaniments that enhance their irresistible sweetness.
- Fresh Fruit Salad: A vibrant mix of tropical fruits like pineapple, mango, and kiwi brings freshness that balances the sweetness of the malasadas. The juicy textures create a delightful contrast!
- Coconut Whipped Cream: Light and airy with a hint of coconut flavor, this creamy topping complements the passion fruit filling perfectly. It adds a decadent touch to every bite.
- Vanilla Ice Cream: Serve warm malasadas with a scoop of vanilla ice cream for a heavenly dessert experience. The contrasting temperatures create a satisfying indulgence.
- Coffee or Espresso: A strong coffee provides a delightful balance to the sweetness, making it the perfect beverage to sip alongside your malasadas.
- Chocolate Sauce: Drizzle warm malasadas with rich chocolate sauce for an indulgent treat that will please any chocolate lover. The sweetness of both creates a delicious harmony!
- Dulce de Leche: This caramel-like sauce adds an extra layer of richness when drizzled over filled malasadas. It’s a sweet affair you won’t want to miss!
- Mint Tea: A refreshing cup of mint tea clears the palate after indulging and complements the tropical flavors of the malasadas beautifully.
With these lovely pairings, your malasadas are sure to shine at any gathering or cozy afternoon treat!
Malasadas Recipe Variations
Feel free to get creative with this malasadas recipe and customize it to your heart’s content!
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Dairy-Free: Substitute whole milk with almond or oat milk for a lactose-free delight. Your malasadas will still turn out fluffy and flavorful!
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Gluten-Free: Swap bread flour for a gluten-free flour blend, continuing to enjoy these scrumptious treats without the gluten. The texture may vary slightly, but the joy will remain the same!
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Filled Delights: Experiment with different fillings like Nutella or raspberry jam. Each bite will surprise you with delightful flavors of your choice.
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Cinnamon Sugar Topping: Mix cinnamon with sugar for a warm, spiced toss after frying. It adds a cozy aroma and sweetness that dances on your palate!
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Zesty Twist: Incorporate lemon or orange zest into your dough or filling. This refreshing burst of citrus will brighten each malasada!
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Chocolate Lovers: Add cocoa powder to the dough for a deep chocolate flavor, or fill them with a rich chocolate ganache. A chocolatey version is definitely a crowd-pleaser!
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Spicy Kick: Infuse your pastry cream with a touch of chili powder or cayenne for an unexpected heat. The contrast between sweet and spicy is utterly tantalizing!
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Decadent Toppings: Drizzle with a warm caramel or chocolate sauce after frying for an indulgent twist that your family and friends won’t forget.
With these variations and substitutions, your malasadas will take on a whole new life, reflecting your unique tastes and creativity! Enjoy the journey of creating your perfect batch.
How to Store and Freeze Malasadas
Room Temperature: Keep the malasadas in an airtight container for up to 2 days to maintain their fluffy texture. Lightly dust them with powdered sugar to prevent sticking.
Fridge: For longer storage, place the malasadas in the fridge in an airtight container. They can last for up to 5 days, but may lose some of their freshness.
Freezer: Freeze malasadas individually wrapped in plastic wrap and then in a freezer bag for up to 2 months. Thaw at room temperature before serving, and consider reheating for extra warmth!
Reheating: To refresh your malasadas, pop them in the microwave for about 10-15 seconds, or warm them gently in the oven at 350°F for 5-7 minutes for that freshly fried taste again.
Make Ahead Options
These malasadas are perfect for meal prep enthusiasts! You can make the dough up to 24 hours in advance by refrigerating it after kneading. Additionally, the luscious passion fruit pastry cream can be prepared ahead as well, and it will stay fresh in the refrigerator for up to 3 days. When you’re ready to enjoy, simply follow the remaining steps: shape the dough, let it rise, fry until golden, and fill with cream. To maintain quality, ensure the dough is well-covered to prevent drying out, and pipe the cream just before serving for that fresh, creamy burst. With this prep strategy, you’ll have delicious malasadas ready to impress with minimal effort!
Chef's Helpful Tips
- When making your malasadas, ensure your milk is warmed to the precise temperature of 120° to 130°F as this activates the yeast effectively for a fluffy dough.
- Avoid over-kneading by stopping once the dough is smooth and elastic after about 10 minutes of kneading, as too much can lead to dense donuts.
- For a desirable golden-brown finish, ensure your oil temperature is at 365°F before frying, as this helps achieve a crispy exterior without greasiness.
- Lastly, remember to chill your dough overnight to enhance its flavor and texture, as this slow rise contributes to the perfect malasadas recipe.
Malasadas Recipe FAQs
How do I know if my ingredients are ripe or suitable for this malasadas recipe?
Absolutely! For the best malasadas, use fresh ingredients—particularly the milk and eggs. The milk should be warm (120° to 130°F) to properly activate the yeast, while eggs should be at room temperature for better incorporation. If your yeast is old, it may not rise well; perform a “proofing test” by dissolving it in warm water with a pinch of sugar—if it bubbles, it’s fresh!
What is the best way to store malasadas and how long do they last?
If you’re lucky enough to have leftovers, keep the malasadas in an airtight container at room temperature for up to 2 days. For fridge storage, they can last about 5 days, but do note that they may lose some of their delightful fluffiness. Always layer them with parchment paper to prevent sticking!
Can I freeze malasadas for later enjoyment?
Very! Freezing is a great option. Wrap each malasada individually in plastic wrap, then place them in a freezer-safe bag. They can stay good for up to 2 months. When you’re ready to enjoy them, let them thaw at room temperature, and consider reheating them in the oven at 350°F for about 5-7 minutes—this brings back that just-fried warmth!
What should I do if my malasadas don’t rise properly?
If your malasadas don’t rise well, double-check that your yeast is fresh and that your dough was kept in a warm environment to rise. A common mistake is kneading too much or too little—stop kneading once the dough is smooth and elastic after about 10 minutes. If your dough feels too dry, a bit more milk can help. Patience is key; sometimes it just needs more time to rise!
Are these malasadas recipe safe for people with allergies, especially to eggs?
If you’re catering to egg allergies, consider trying egg substitutes like applesauce (1/4 cup per egg), but keep in mind that results may not be identical. The dough’s texture may change slightly, but it’s worth experimenting for those who need egg-free options. Always check your other ingredients too for potential allergens, especially since frying oil can absorb flavors and residues from previous batches.
What can I use instead of passion fruit puree in the filling?
The more the merrier when it comes to flavors! If passion fruit isn’t available, consider substituting with guava puree or even a blend of mango and a hint of lime juice for a tropical twist. Just remember to adjust the sugar in your pastry cream to balance any additional sweetness or tartness from the fruit you choose to use.
Malasadas Recipe
Ingredients
Equipment
Method
- Combine dry ingredients. In your stand mixer bowl, mix together the bread flour, granulated sugar, instant yeast, and kosher salt. Knead on low speed for about 30 seconds to ensure everything is well mixed.
- Whisk wet ingredients. In a large liquid measuring cup, combine the warmed milk, large egg, egg yolk, and melted butter. Whisk until blended, and let those ingredients meld together nicely.
- Knead the dough. Gradually pour the wet mixture into the dry ingredients while kneading on medium-low speed for 10 minutes. The dough should become smooth and elastic.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate overnight.
- Prepare the pastry cream. In a medium saucepan, whisk together ¼ cup of granulated sugar and whole milk. Heat on medium-low until steaming.
- Whisk egg mixture. In a bowl, mix the large egg, cornstarch, and remaining sugar until smooth. Temper by slowly adding the hot milk mixture.
- Cook the cream. Pour the egg mixture back into the saucepan and cook over medium heat, whisking as it thickens.
- Flavor the cream. Whisk in the unsalted butter, passion fruit puree, and vanilla extract until smooth.
- Cool the cream. Strain the mixture through a fine-mesh sieve into an airtight container. Refrigerate overnight.
- Shape the dough. Once the dough has chilled, roll it out on a floured surface to about ½-inch thick and cut out 6 circles.
- Let rise. Arrange the dough circles on a floured sheet pan, cover loosely, and let them rise for 1 hour.
- Heat the oil. Fill a heavy pot or deep fryer with vegetable oil and heat to 365°F.
- Prepare for frying. Line a wire rack with paper towels and place sugar in a shallow bowl.
- Pipe the cream. Transfer your chilled pastry cream into a piping bag fitted with a Bismark tip.
- Fry the malasadas. Fry 2 donuts at a time for about 2 minutes per side until golden brown.
- Add sweetness. While still warm, toss each donut in granulated sugar.
- Fill with cream. After cooling for 15 minutes, poke a hole in each malasada, filling them with cream.
- Serve and enjoy! These treats are best enjoyed warm or at room temperature.
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