Why You’ll Love This Recipe

Portuguese Doughnuts, known as “Malasadas,” are pillowy, golden-fried treats with a slightly crisp exterior and a soft, fluffy interior. Traditionally rolled in sugar and sometimes filled with custard or fruit jam, these doughnuts are a beloved dessert in Portuguese and Hawaiian cultures. Perfect for breakfast, dessert, or a sweet indulgence anytime, they’re truly irresistible when warm and fresh.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourgranulated sugarsaltactive dry yeastwarm milkevaporated milkeggsunsalted buttervanilla extractvegetable oil (for frying)

directions

In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour, remaining sugar, and salt.

In another bowl, combine eggs, evaporated milk, melted butter, and vanilla extract.

Add the wet ingredients and yeast mixture to the flour mixture and stir to form a dough.

Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.

Cover the bowl with a clean towel and let the dough rise in a warm place for 1–2 hours, or until doubled in size.

Punch down the dough and roll it out on a floured surface to about ½-inch thick.

Cut into squares or circles and place on a baking sheet. Let rise again for 30–45 minutes.

Heat oil in a deep fryer or heavy pot to 350°F (175°C).

Fry doughnuts in batches until golden brown, about 1–2 minutes per side.

Drain on paper towels and roll in granulated sugar while still warm.

Servings and timing

This recipe makes about 18–24 doughnuts depending on size.Preparation time: 20 minutesRising time: 2–2.5 hoursFrying time: 15–20 minutesTotal time: about 3 hours

Variations

Fill with pastry cream, chocolate ganache, or fruit jam using a piping bag.

Add cinnamon to the sugar coating for extra flavor.

Top with powdered sugar instead of granulated sugar.

Flavor the dough with lemon zest or a splash of rum for a twist.

Use a doughnut cutter for traditional round malasadas.

storage/reheating

Best enjoyed fresh on the day they’re made.Store leftovers in an airtight container at room temperature for up to 2 days.Reheat in a microwave for 10–15 seconds or in a warm oven to refresh texture.

FAQs

What’s the difference between malasadas and regular doughnuts?

Malasadas are typically yeast-raised and don’t have a hole. They’re softer, fluffier, and often sugar-coated or filled.

Can I bake these instead of frying?

Traditional malasadas are fried for that signature texture, but you can bake them—though they’ll be more like sweet buns.

Can I make the dough ahead of time?

Yes, refrigerate the dough after the first rise and bring it to room temperature before shaping and frying.

Can I use instant yeast?

Yes, you can skip the proofing step and mix it directly into the dry ingredients.

Why aren’t my doughnuts rising?

Make sure your yeast is active and the dough is kept in a warm environment for proper rising.

Can I freeze the dough?

Yes, shape the dough and freeze before the second rise. Thaw and let rise before frying.

Conclusion

Portuguese Doughnuts are a deliciously soft, sugar-dusted treat that brings a taste of tradition to your kitchen. Whether plain or filled, they’re a delightful indulgence that’s well worth the effort. Try them once, and you’ll see why they’re loved around the world—from Portugal to Hawaii and beyond.