Plain or Haupia-Filled Malasadas
These delightful Portuguese doughnuts are soft, pillowy, and can be filled with rich coconut haupia, perfect for family gatherings.
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.