This post may contain affiliate links. Please read our disclosure policy.
This malasadas recipe is inspired by the iconic Hawaiian-style treats from Leonard’s, featuring a soft, fluffy dough fried until golden and rolled in sugar. Instead of keeping them plain, I filled mine with a silky, rich custard that adds a creamy contrast to the light, airy interior. Warm, pillowy, and indulgent, they’re the kind of dessert that feels nostalgic yet extra special—perfect for sharing or enjoying fresh while still warm.
The History of Malasadas
Malasadas have their roots in Portuguese cuisine, brought to Hawaiʻi in the late 1800s by Portuguese immigrants from the Azores and Madeira who came to work on sugar plantations. Traditionally enjoyed on Shrove Tuesday before Lent, these egg-rich, yeast-leavened doughnuts were made without holes and coated in sugar. Over time, malasadas became deeply woven into local Hawaiian food culture, especially popularized by Leonard’s Bakery, which introduced generations to fresh, hot malasadas. Today, filled versions like custard, haupia, and chocolate are beloved twists on the classic, blending tradition with modern island-style indulgence.
Malasadas Recipe (Leonards Copycat)
Ingredients
Malasdas dough
- 113 g milk , (about ½ cup
- 1 egg
- 36 g brown sugar , (about 1/4 cup)
- 5 g instant yeast, (2 tsp)
- 1 tsp vanilla
- pinc of salt
- 250 g flour
- 2 tbsp softened butter
Custard
- ¼ cup custard powder
- ¼ cup sugar
- 1½ cups milk
Instructions
Custard
- Into a pot add all your custard ingredients. Mix with a whisk over medium heat untnil thickens to your desired consistency.¼ cup custard powder, ¼ cup sugar, 1½ cups milk
- IF it becomes too thick, just add more milk, if it isnt thick enough let it cook for longer. Add sugar to your preference.
- Let it completely cool in the fridge once finished.
Dough
- Into a stand mixer add all your dough ingredients except for the softened butter.113 g milk, 1 egg, 36 g brown sugar, 5 g instant yeast, 1 tsp vanilla, pinc of salt, 250 g flour
- Mix on medium speed until a rough dough forms, this might take 10 minutes of mixing. If it is too wet, add more flour only 1 tbsp at a time until a rough dough forms.
- Once a dough fors add your softened butter, then mix on high speed until the butter is fully incorporated and you're about to form a smooth doughball.2 tbsp softened butter
- Cover with plastic wrap and let this doughball rest for 1.5 hours or until doubled in size.
- Split your dough into 75g smaller balls and place on parchment paper, and cover with plastic wrap once again to rest for another hour.
- Heat up oil at 325F and fry your doughballs. Drop them in by cutting the parchment paper and placing it in the oil. The oil will loosen the dough and completely fall off the paper.
- Fry for 5-8 minutes or until golden brown on each side.
- Immediately coat in sugar coming out the oil.
- Pipe each malasada with the cooled custard from earlier and enjoy.
