Malasadas Recipe

Warm milk and bloom yeast

Warm the milk to about 100–110°F (warm to the touch, not hot). Whisk in 1 tablespoon granulated sugar until dissolved. Sprinkle the active dry yeast over the milk, stir gently, and let sit 5–10 minutes until foamy and active.

Melt butter and combine wet ingredients

Melt the unsalted butter and let it cool slightly. In a large mixing bowl (or bowl of a stand mixer fitted with a paddle or dough hook), beat the eggs lightly and add the vanilla. Add the melted butter and the activated yeast-milk mixture; stir to combine.

Mix dry ingredients and form dough

Whisk together the all-purpose flour, 1 tablespoon granulated sugar (from the dough ingredients), and 1/2 teaspoon fine sea salt. Add the dry ingredients to the wet in two additions, mixing until a soft, slightly sticky dough forms. If using a stand mixer, mix on low-medium for 3–5 minutes; by hand, mix and then knead in the bowl for about 6–8 minutes until smooth and elastic. Add small extra tablespoons of flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover loosely with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Shape malasadas

Line a baking sheet with parchment and dust with a little flour. Punch down the dough gently to deflate, turn onto a lightly floured surface, and divide into 12 equal pieces (about 2 ounces / 55–60 g each). Roll each piece into a smooth ball, pinching seams underneath. Place balls on the prepared sheet with a little space between. Cover loosely and let rest 20–30 minutes until slightly puffed.

Heat oil

Pour 2 cups vegetable oil into a deep heavy-bottomed saucepan or deep fryer; the oil depth should be about 2–3 inches so dough balls can float. Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds. Maintain steady temperature: 340–360°F is acceptable.

Fry the malasadas

Working in small batches (3–4 at a time depending on pot size), gently lower dough balls into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown on all sides, about 2–3 minutes per side and 4–6 minutes total per batch. Monitor oil temperature and adjust heat to keep it near 350°F. Use the slotted spoon to transfer fried malasadas to a wire rack set over a sheet pan for a minute to drain excess oil.

Coat with sugar

While still warm (but not dripping oil), place 1 cup granulated sugar into a large shallow bowl and stir in 1 teaspoon ground cinnamon if using. One at a time, roll each warm malasada in the sugar until fully coated. Place coated malasadas on a rack or plate to cool slightly before serving. Repeat with remaining batches; replenish oil as needed and allow oil to return to temperature between batches.

Serving

Serve malasadas warm. They are traditionally plain with sugar coating, but you may optionally fill them with custard, jam, or haupia using a piping bag and a small tip after cooling slightly (poke and pipe in about 1 tablespoon filling).