Malasadas Recipe (Leonards Copycat)
Soft, fluffy malasadas fried until golden and rolled in sugar, then filled with silky custard for an extra-indulgent twist inspired by Hawaiian-style classics.
Servings: 6 Malasadas
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.
