Plain or Haupia-Filled Malasadas

When it comes to indulgent treats, few desserts can compete with the soft, pillowy goodness of Plain or Haupia-Filled Malasadas. With a crispy exterior and a sugary coating that gives way to a warm, fluffy interior, these delightful Portuguese doughnuts will have your taste buds dancing! Whether enjoyed fresh out of the fryer or filled with rich coconut haupia, malasadas are perfect for family gatherings or cozy winter evenings. My love affair with malasadas began during a family vacation in Hawaii, where the first bite transported me to dessert paradise. Like our popular chocolate chip cookie recipe, these malasadas are simple yet oh-so-satisfying. Get ready to impress your family and enjoy the sweet journey into this traditional treat

What is Plain or Haupia-Filled Malasadas?

So, what exactly are malasadas? Picture this: a doughnut that’s not really a doughnut but a fluffy, golden piece of heaven! The name might sound exotic, but don’t let that fool you—these treats are simply fried dough sweetened just right and perfect for any occasion. I mean, can you imagine making these during a cozy family movie night? They say the way to a man’s heart is through his stomach, and malasadas are a surefire winner! Fancy a sweet adventure? Give this recipe a go and treat your loved ones to something unforgettable!

Why You’ll Love This Plain or Haupia-Filled Malasadas

First, let’s talk about one of the main highlights of this dish: the texture! Imagine biting into a luscious malasada; the crispy outer layer gives way to the airy, soft inside. If you love homemade desserts, making these at home will not only save you money but also put you in control of the flavors. Add toppings like sweet coconut flakes or a dusting of powdered sugar, and you’ve got a showstopper! If you’ve ever enjoyed a classic doughnut, you’ll definitely want to give these malasadas a spin. You won’t regret it—trust me, your taste buds will thank you!

How to Make Plain or Haupia-Filled Malasadas

Quick Overview

Making Plain or Haupia-Filled Malasadas is easy and truly satisfying! The soft dough is fried to perfection, creating a delightful contrast of textures. With a preparation time of about 30 minutes and cooling time of just 30 minutes, you’ll have these delectable treats ready in no time. Your family won’t be able to resist reaching for seconds—if you can keep them around that long!

Key Ingredients for Plain or Haupia-Filled Malasadas

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1/2 cup warm milk (110°F – 115°F)
• 2 large eggs
• 1/4 cup unsalted butter, melted
• Vegetable oil (for frying)
• Cinnamon sugar (for coating)

For Haupia filling:

• 1 cup coconut milk
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/2 cup water

Step-by-Step Instructions

1. Activate the yeast: In a small bowl, mix the warm milk and active dry yeast. Wait for about 5-10 minutes until it becomes frothy.
2. Make the dough: In a large mixing bowl, combine flour, sugar, and salt. Pour in the yeast mixture, melted butter, and eggs. Mix until a dough forms.
3. Knead the dough: Transfer to a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. Let it rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm area for about 1 hour until doubled in size.
5. Prep the haupia filling: In a saucepan, mix coconut milk, sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly until it thickens. Let cool.
6. Shape the malasadas: After the dough has risen, punch it down and roll it into balls (about the size of a golf ball). Let them rest for another 15 minutes.
7. Fry the malasadas: In a deep frying pan, heat vegetable oil over medium-high heat. Fry the malasadas in batches for about 2-3 minutes on each side, or until golden brown.
8. Coat with sugar: Remove from oil and drain on paper towels. Roll in cinnamon sugar while still warm.
9. Fill with haupia: Once cooled, you can fill the malasadas with your prepared haupia using a piping bag.

Top Tips for Perfecting Plain or Haupia-Filled Malasadas

• Substitutions: Dairy-free options? Use almond milk instead of regular milk, and coconut oil for butter, and you’ll still get that rich flavor!
• Timing: Make sure to allow the dough enough time to rise. This is essential for achieving that light, fluffy texture.
• Avoid common mistakes: Keep an eye on the temperature of the oil when frying. Too hot, and they’ll burn; too cool, and they’ll absorb too much oil.

Storing and Reheating Tips

To keep your Plain or Haupia-Filled Malasadas fresh, store them in an airtight container at room temperature for up to 2 days. If you plan on keeping them longer, you can freeze them for up to 1 month. For reheating, simply place them in a preheated oven at 350°F for about 5-10 minutes to retain their soft texture.

Now that you have all the tips and tricks, it’s time to roll up your sleeves and dive into making these delightful malasadas! Happy cooking!

Plain or Haupia-Filled Malasadas

These delightful Portuguese doughnuts are soft, pillowy, and can be filled with rich coconut haupia, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack

Cuisine Portuguese

Servings 12 pieces

Calories 180 kcal

Ingredients

  

For the malasadas

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1/2 cup warm milk (110°F – 115°F)
• 2 large eggs
• 1/4 cup unsalted butter, melted
• to taste vegetable oil (for frying)
• to taste cinnamon sugar (for coating)

For the Haupia filling

• 1 cup coconut milk
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/2 cup water

Instructions

 

Preparation

• In a small bowl, mix the warm milk and active dry yeast. Wait for about 5-10 minutes until it becomes frothy.
• In a large mixing bowl, combine flour, sugar, and salt. Pour in the yeast mixture, melted butter, and eggs. Mix until a dough forms.
• Transfer to a floured surface and knead for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm area for about 1 hour until doubled in size.
• In a saucepan, mix coconut milk, sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly until it thickens. Let cool.
• After the dough has risen, punch it down and roll it into balls (about the size of a golf ball). Let them rest for another 15 minutes.

Cooking

• In a deep frying pan, heat vegetable oil over medium-high heat. Fry the malasadas in batches for about 2-3 minutes on each side, or until golden brown.
• Remove from oil and drain on paper towels. Roll in cinnamon sugar while still warm.
• Once cooled, you can fill the malasadas with your prepared haupia using a piping bag.

Notes

To keep malasadas fresh, store in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 1 month. Reheat in a preheated oven at 350°F for about 5-10 minutes.

Keyword Desserts, Doughnuts, fried dough, Haupia, malasadas