Malasadas Donuts

Try this delicious donut recipe traditional to Portugal and Hawaii. Some places know these as malasadas, and other places know this by filhos.

 

 

Portuguese Malasadas donuts or filhos donuts, or Hawaiian donuts, stacked on plate

Malasads

Prep Time: 20 mins
Cook Time: 10 mins
Serves 8
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Try this delicious donut recipe traditional to Portugal and Hawaii. Some places know these as malasadas, and other places know this by filhos.

Ingredients

  • 2 tsp active dry yeast
  • ¼ cup warm water 105°F-115°F
  • tsp lemon juice
  • cup evaporated milk
  • 1 tsp vanilla extract
  • 5 eggs
  • 1 cup sugar
  • 2 tsp ground nutmeg
  • ½ cup butter melted
  • 4 cups bread flour
  • ½ salt
  • 2 quarts vegetable oil

Instructions

  • Start by re-hydrating the yeast. To the warm water add a pinch of sugar and the yeast. Mix to combine. Let sit for at least 10 minutes.
  • To a large bowl add the lemon juice, evaporated milk, melted butter, vanilla extract, eggs, ½ cup of sugar and ground nutmeg. Whisk to combine. Stir in re-hydrated yeast mixture. Whisk to combine. Add in bread flour and salt. Use a wooden spoon or your hands to incorporate. The dough does not need to be kneaded, just well combined. Dough will be sticky. Cover with dish towel or plastic wrap and let sit for 1.5 hours, or until the dough has about doubled in size. The time this takes will depending on the temperature of the room.
  • Sprinkle your surface with flour. Use a cookie cooker to form the malasadas into ½" thick discs or use your hands to form rough ball shapes slightly larger than a golf ball.
  • In a large pot with the oil at 350°F, gently place the malasadas into the oil. Cook the malasadas for 1 minute on each side. Using a slotted spoon allow the oil to drip back into the pan and then place directly into a bowl with sugar. Toss to coat.

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Portuguese / Keto / Seafood / Vegetarian / Breakfast / Dinner

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Hello, I'm Michael!

I aspire to share recipes that you and your family can enjoy while also learning about cooking fundamentals along the way. I attended the California Culinary Academy in San Francisco, CA and now enjoy cooking as a hobby. 

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