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Hawaiian Malasadas

Hawaiian Malasadas with Cream Custard Filling

Estee
soft fluffy malasadas rolled in sugar and filled with creamy homemade custard.
5 from 1 vote
Prep Time 10 mins
Cook Time 2 mins
Course dessert
Cuisine Hawaiian
Servings 25 Malasadas

Equipment

  • stand mixer

Ingredients
  

  • 1 Tbs active/instant dry yeast
  • 1/4 cup plus 2tsp sugar plus another cup for rolling
  • 2 Tbs warm water(not hot)
  • 4 eggs
  • 2 Tbs canola oil or other cooking oil
  • 1/4 cup milk
  • 3/4 cup heavy cream
  • 1/2 tsp salt
  • 3 1/2- 5 1/2 cup sifted white flour

Instructions
 

Proof Yeast

  • In the bowl of a stand mixer fitted with the paddle attachment, add yeast, 2 teaspoons of sugar, and 2 Tablepoons of warm water. Mix and let it sit until very frothy, about ten minutes.

Add Ingredients

  • Add the eggs and beat. Add remaining 1/4 cup sugar, oil, milk, cream, salt, and 3 1/2 cups of flour. Beat for a minute, and with the mixer on low, add flour a half cup at a time until the dough turns shaggy but not wet. Don't add too much flour or it will be dry-remember- you are NOT going for a smooth bread-like dough! The amount of flour you add depends on your location. Personally, I needed the full 5 1/2 cups to achieve a shaggy dough but if you live in a dry climate you may only need 4. Mix for another minute. again, the dough should be a bit shaggy.
  • Oil your fingers and pull off the dough from the paddle. Cover the bowl with plastic wrap or a plastic bag. If you have the time, and this is encouraged, put the dough in the fridge overnight- or for most of the day. If you're pressed for time, let it rise for an hour at room temperature and then put it in the fridge for two hours minumum.

Roll out and Cut Shapes

  • Once the dough has risen, take it out of the fridge. Generously flour your work surface, and pull out the dough. Dust the top of the dough with flour as well. Roll it out with a rolling pin to 1/2 inch thickness, and cut out circles for the donuts. My perfect size is the rim of a small wine glass. Don't make the donuts too large or they will take longer to fry.
  • Place the donuts on two baking sheets lined with baking paper, cover them with a clean kitchen towel, and let rest for 30 minutes.

Fry

  • Heat up oil in a wide rimmed saucepan or pot till very hot. Gently add the malasadas- 3 or 4 at a time to avoid crowding the oil(which will lower the temperature). Fry until golden, flip, and fry the second side. They will take about 1 minute and a half and you'll see the sides puff up and leave a lighter ring of dough in the centre.
  • Place on a wire rack or paper towels to cool slightly. Fill a bowl with a cup of granulated white sugar and while still warm, roll the malasadas so they are coated on all sides in sugar.
  • After rolling, if you want to fill with cream or other fillings, make a small hole in the side with a knife, and poke your finger or a chopstick in to widen the inside. Pipe and serve immediately!!