16 Delicious Malasada Recipes Sweet and Savory

Get ready to indulge in the irresistible world of malasadas! Whether you’re craving something sweet to satisfy your dessert tooth or a savory twist to spice up your snack time, our roundup of 16 delicious malasada recipes has got you covered. From classic sugar-dusted delights to innovative fillings that’ll surprise your taste buds, there’s a malasada here for every home cook in North America to fall in love with. Let’s dive in!

Traditional Portuguese Malasadas

These fluffy, sugar-coated doughnuts are a Portuguese favorite, perfect for satisfying sweet cravings any time of day.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp active dry yeast (proof in warm water first)
• 1/2 cup whole milk (warmed to 110°F)
• 2 large eggs (room temperature)
• 2 tbsp unsalted butter (melted, or any neutral oil)
• 1/2 tsp salt (fine grain)
• Vegetable oil (for frying, enough to fill 2 inches in pot)
• 1/2 cup granulated sugar (for coating)

Instructions

1. In a large bowl, combine flour, sugar, yeast, and salt. Mix well.
2. Add warm milk, eggs, and melted butter to the dry ingredients. Stir until a sticky dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Tip: Dough should be tacky but not stick to hands.
4. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Heat oil in a deep pot to 350°F. Use a thermometer for accuracy.
6. Punch down the dough and divide into 12 equal pieces. Roll each into a ball.
7. Fry dough balls in batches, turning occasionally, for 2-3 minutes until golden brown. Tip: Don’t overcrowd the pot.
8. Remove malasadas with a slotted spoon and drain on paper towels.
9. While still warm, roll each malasada in sugar to coat evenly. Tip: For extra flavor, mix cinnamon into the sugar.

Hot malasadas are irresistibly soft inside with a slightly crisp exterior. Serve them warm with a dusting of powdered sugar or a side of chocolate sauce for dipping.

Hawaiian Malasadas with Li Hing Mui

Zesty and sweet, these Hawaiian Malasadas with Li Hing Mui are a tropical twist on a classic. Perfect for a weekend treat or a festive gathering.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (plus extra for coating)
• 1 tsp active dry yeast (proof in warm water first)
• 1/2 cup whole milk (warmed to 110°F)
• 2 large eggs (room temperature)
• 1/4 cup unsalted butter (melted, or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp salt (adjust to taste)
• 1 tbsp Li Hing Mui powder (plus extra for dusting)
• Oil for frying (peanut or vegetable recommended)

Instructions

1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy.
2. Add eggs, melted butter, vanilla, and remaining sugar to the yeast mixture. Whisk until smooth.
3. Gradually mix in sifted flour and salt until a sticky dough forms. Cover and let rise in a warm place for 1 hour, or until doubled.
4. Heat oil in a deep fryer or heavy pot to 350°F. Use a thermometer for accuracy.
5. Roll dough into 1-inch balls. Fry in batches, turning once, until golden brown, about 2-3 minutes per side.
6. Drain on paper towels, then roll in granulated sugar mixed with Li Hing Mui powder while still warm.
7. Dust with extra Li Hing Mui powder before serving for an extra tangy kick.

Golden and fluffy, these malasadas offer a delightful contrast of sweet and sour. Serve them warm with a side of tropical fruit for a vibrant breakfast or dessert.

Chocolate Filled Malasadas

Perfect for satisfying your sweet tooth, these Chocolate Filled Malasadas are a decadent twist on the classic Portuguese doughnut. Easy to make and impossible to resist, they’re best served warm.

Ingredients

• 2 cups all-purpose flour (sifted for lighter dough)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp active dry yeast (proof in warm water first)
• 1/2 cup whole milk (warmed to 110°F)
• 2 tbsp unsalted butter (melted, or any neutral oil)
• 2 large eggs (room temperature)
• 1/2 tsp salt
• 1 cup chocolate chips (melted, for filling)
• Vegetable oil (for frying, enough to fill 2 inches in pot)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a large bowl, mix flour, sugar, and salt. Set aside.
2. Proof yeast in warm milk with a pinch of sugar until frothy, about 5 minutes.
3. Add yeast mixture, melted butter, and eggs to dry ingredients. Mix until a sticky dough forms.
4. Knead dough on a floured surface until smooth, about 10 minutes. Tip: Dough should pass the windowpane test.
5. Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
6. Punch down dough and divide into 12 equal pieces. Roll each into a ball.
7. Flatten each ball, place 1 tsp melted chocolate in center, and seal edges tightly. Tip: Ensure no chocolate leaks to prevent oil splatter.
8. Heat oil to 350°F in a deep pot. Fry malasadas in batches until golden, about 2 minutes per side. Tip: Maintain oil temperature for even cooking.
9. Drain on paper towels, then dust with powdered sugar while warm.

Yummy and indulgent, these malasadas feature a crispy exterior with a gooey chocolate center. Try serving them with a side of vanilla ice cream for an extra treat.

Pumpkin Spice Malasadas

Fall is the perfect time to indulge in these Pumpkin Spice Malasadas, a delightful twist on the classic Portuguese doughnut. Filled with warm spices and pumpkin puree, they’re a seasonal treat you won’t want to miss.

Ingredients

• 2 cups all-purpose flour (sifted for lighter texture)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp pumpkin spice (or make your own blend)
• 1/2 tsp salt (enhances flavors)
• 1 large egg (room temperature)
• 1/2 cup whole milk (warmed to 110°F)
• 2 tbsp unsalted butter (melted and cooled)
• 1 packet active dry yeast (about 2 1/4 tsp)
• Vegetable oil for frying (or any neutral oil)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour, pumpkin spice, and salt. Make a well in the center.
3. Add yeast mixture, pumpkin puree, egg, and melted butter to the well. Stir until a sticky dough forms.
4. Knead dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Heat oil in a deep fryer or large pot to 350°F. Use a thermometer for accuracy.
6. Punch down dough and divide into 12 pieces. Roll each into a ball and let rest for 10 minutes.
7. Fry dough balls in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
8. While still warm, dust malasadas with powdered sugar. Serve immediately for best texture.

Dense yet airy, these malasadas boast a rich pumpkin flavor with a hint of spice. Try serving them with a side of caramel sauce for dipping to elevate the experience.

Strawberry Jam Filled Malasadas

Get ready to indulge in these fluffy, strawberry jam-filled malasadas that are a perfect treat any time of day.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 tsp active dry yeast (proof in warm water first)
• 1/2 cup whole milk (warmed to 110°F)
• 2 large eggs (room temperature for better incorporation)
• 2 tbsp unsalted butter (melted, or use margarine)
• 1/2 tsp salt (enhances flavor)
• 1 cup strawberry jam (homemade or store-bought)
• Vegetable oil for frying (enough to deep fry, or any neutral oil)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a large bowl, combine flour, sugar, and salt. Mix well.
2. Proof yeast in warm milk at 110°F for 5 minutes until frothy. Add to dry ingredients.
3. Add eggs and melted butter to the bowl. Mix until a sticky dough forms.
4. Knead dough on a floured surface for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down dough and divide into 12 equal pieces. Roll each into a ball.
7. Flatten each ball, place 1 tsp strawberry jam in the center, and seal tightly.
8. Heat oil to 350°F in a deep fryer or heavy pot. Fry malasadas in batches for 2-3 minutes per side until golden brown.
9. Drain on paper towels and dust with powdered sugar while still warm.

Yield: 12 malasadas. These are best served warm, with the jam slightly oozing out. The contrast between the crispy exterior and soft, sweet interior is irresistible.

Cinnamon Sugar Malasadas

Unbelievably soft and sweet, these Cinnamon Sugar Malasadas are a Portuguese-inspired treat that’s perfect for any time of day. Fry them up for a cozy breakfast or a delightful dessert.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (plus extra for coating)
• 1 tbsp active dry yeast (proof to ensure freshness)
• 1/2 cup whole milk (warmed to 110°F)
• 3 large eggs (room temperature for better incorporation)
• 1/4 cup unsalted butter (melted, or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tbsp ground cinnamon (for coating, adjust to taste)
• Vegetable oil (for frying, enough to submerge)

Instructions

1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until frothy.
2. Add eggs, melted butter, and remaining sugar to the yeast mixture. Whisk until smooth.
3. Gradually mix in flour and salt until a sticky dough forms. Tip: Dough should be soft but manageable.
4. Cover bowl with a damp cloth. Let dough rise in a warm place for 1 hour or until doubled in size.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Tip: Use a thermometer for accuracy.
6. Punch down dough. Roll into 1-inch balls. Fry in batches for 2-3 minutes per side until golden brown.
7. Drain malasadas on paper towels. Tip: Keep them moving in the oil for even cooking.
8. While warm, roll malasadas in a mix of sugar and cinnamon. Serve immediately.

Warm and fluffy inside with a crispy exterior, these malasadas are a cinnamon-sugar dream. Try serving them with a side of chocolate sauce for dipping or stuffed with custard for an extra indulgent twist.

Guava Malasadas

Perfect for a sweet treat, these Guava Malasadas are a fluffy, fruity twist on the classic Portuguese donut. Packed with tropical flavor, they’re a hit at any gathering.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup sugar (adjust to sweetness preference)
• 1 tbsp active dry yeast (proof in warm water first)
• 1/2 cup warm milk (110°F, for activating yeast)
• 2 eggs (room temperature for better incorporation)
• 1/4 cup unsalted butter (melted, or any neutral oil)
• 1/2 tsp salt (balances sweetness)
• 1 cup guava paste (diced, for filling)
• Oil for frying (enough to submerge donuts)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a bowl, mix flour, sugar, and salt. Set aside.
2. Dissolve yeast in warm milk. Let sit for 5 minutes until frothy.
3. Add eggs and melted butter to yeast mixture. Stir well.
4. Gradually combine wet ingredients with dry ingredients. Mix until a dough forms.
5. Knead dough on a floured surface for 10 minutes until smooth and elastic.
6. Place dough in a greased bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down dough. Roll out to 1/2-inch thickness. Cut into 2-inch rounds.
8. Place a small piece of guava paste in the center of each round. Seal edges well.
9. Heat oil to 350°F in a deep fryer or heavy pot. Fry malasadas in batches until golden brown, about 2 minutes per side.
10. Drain on paper towels. Dust with powdered sugar while warm.

Zesty and sweet, these malasadas boast a soft interior with a crispy exterior. Serve them fresh for a delightful contrast of textures, or pair with a cup of strong coffee for an authentic experience.

Coconut Cream Filled Malasadas

Bite into these fluffy, coconut cream-filled malasadas for a taste of paradise. Perfect for breakfast or dessert, they’re a sweet treat that’s surprisingly easy to make at home.

Ingredients

• 2 cups all-purpose flour (sifted for lighter dough)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tsp active dry yeast (proof in warm water first)
• 1/2 cup warm water (110°F, ideal for yeast activation)
• 3 large eggs (room temperature for better incorporation)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1/2 tsp salt (enhances flavor)
• 1 cup coconut cream (chilled for easier filling)
• Vegetable oil for frying (enough to submerge malasadas)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a large bowl, combine flour, sugar, and salt. Mix well.
2. Proof yeast in warm water with a pinch of sugar until frothy, about 5 minutes.
3. Add yeast mixture, eggs, and melted butter to dry ingredients. Mix until a sticky dough forms.
4. Knead dough on a floured surface for 10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down dough and divide into 12 equal pieces. Roll each into a ball and let rest for 15 minutes.
7. Heat oil in a deep fryer or large pot to 350°F. Fry dough balls in batches until golden brown, about 3 minutes per side.
8. Drain on paper towels and cool slightly before filling.
9. Pipe chilled coconut cream into each malasada through a small hole poked in the side.
10. Dust with powdered sugar before serving.

Oozing with creamy coconut filling, these malasadas are best enjoyed warm. The contrast between the crispy exterior and soft, fluffy interior makes them irresistible. Serve with a side of tropical fruit for a refreshing twist.

Banana Malasadas

Hawaiian-inspired Banana Malasadas are a sweet, fluffy treat perfect for any time of day. These doughnuts are filled with a creamy banana filling and dusted with sugar for a simple yet irresistible dessert.

Ingredients

– 2 cups all-purpose flour (sifted for lighter texture)
– 1/4 cup granulated sugar (plus extra for dusting)
– 1 tsp active dry yeast (proof in warm water to ensure it’s active)
– 1/2 cup warm milk (about 110°F, ideal for yeast activation)
– 2 eggs (room temperature for better incorporation)
– 2 tbsp unsalted butter (melted and slightly cooled)
– 1/2 tsp salt (enhances flavor)
– 1 cup mashed ripe bananas (about 2 medium bananas, for natural sweetness)
– Vegetable oil for frying (or any neutral oil with high smoke point)

Instructions

1. In a large bowl, combine flour, sugar, yeast, and salt. Whisk to blend evenly.
2. Add warm milk, eggs, and melted butter to the dry ingredients. Mix until a sticky dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Tip: Dough should pass the windowpane test.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and fold in mashed bananas until fully incorporated.
6. Heat oil in a deep fryer or large pot to 350°F. Tip: Use a thermometer for accuracy.
7. Scoop tablespoon-sized portions of dough and carefully drop into the hot oil. Fry in batches to avoid overcrowding.
8. Fry for 2-3 minutes per side until golden brown. Tip: Flip once for even cooking.
9. Remove malasadas with a slotted spoon and drain on paper towels.
10. While still warm, roll malasadas in granulated sugar.
Light and airy with a hint of banana, these malasadas are best served warm. Try drizzling with chocolate sauce or filling with custard for an extra indulgent twist.

Matcha Green Tea Malasadas

Perfect for those who love a twist on traditional treats, these Matcha Green Tea Malasadas offer a delightful fusion of flavors. Puffy, sweet, and slightly earthy, they’re a must-try for matcha enthusiasts.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 tbsp matcha green tea powder (high quality for best flavor)
• 1/2 cup whole milk (warmed to 110°F)
• 2 large eggs (room temperature)
• 2 tbsp unsalted butter (melted, or any neutral oil)
• 1 tsp active dry yeast (proofed in warm milk)
• 1/2 tsp salt (fine grain)
• Vegetable oil for frying (enough to fill 2 inches in a pot)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a large bowl, whisk together sifted flour, sugar, matcha powder, and salt.
2. Add proofed yeast mixture, eggs, and melted butter to the dry ingredients. Mix until a sticky dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: Dough should pass the windowpane test.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Roll each into a smooth ball.
6. Heat vegetable oil in a deep pot to 350°F. Fry dough balls in batches for 2-3 minutes per side until golden brown. Tip: Maintain oil temperature for even cooking.
7. Drain malasadas on a wire rack and dust with powdered sugar while still warm. Tip: For extra flavor, mix matcha powder with the powdered sugar before dusting.

Out of the fryer, these malasadas are irresistibly fluffy with a crisp exterior. The matcha adds a subtle bitterness that balances the sweetness. Serve them warm with a side of whipped cream or custard for dipping.

Lemon Curd Malasadas

Outrageously delicious, these Lemon Curd Malasadas combine fluffy dough with tangy lemon curd for a perfect treat. Ideal for breakfast or dessert, they’re a must-try for any citrus lover.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (plus extra for coating)
• 1 tbsp active dry yeast (proofed in warm water)
• 1/2 cup whole milk (warmed to 110°F)
• 2 large eggs (room temperature)
• 1/4 cup unsalted butter (melted and cooled)
• 1/2 tsp salt
• 1 cup lemon curd (homemade or store-bought)
• Vegetable oil for frying (enough to fill 2 inches in a pot)

Instructions

1. In a large bowl, mix flour, sugar, yeast, milk, eggs, butter, and salt until a sticky dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Heat oil in a deep pot to 350°F, checking with a thermometer for accuracy.
5. Roll dough into 1-inch balls, fry in batches for 2-3 minutes per side until golden brown.
6. Drain malasadas on paper towels, then roll in sugar while still warm.
7. Fill a piping bag with lemon curd and inject into each malasada through a small slit.

Perfectly crisp outside and pillowy inside, these malasadas burst with bright lemon flavor. Serve them fresh for the best texture, or dust with powdered sugar for extra sweetness.

Salted Caramel Malasadas

Warm, fluffy, and irresistibly sweet, these Salted Caramel Malasadas are a decadent treat that’s surprisingly simple to make at home.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (plus extra for coating)
• 1 tsp active dry yeast (proofed in warm water)
• 1/2 cup whole milk (warmed to 110°F)
• 2 large eggs (room temperature)
• 4 tbsp unsalted butter (melted and cooled)
• 1/2 tsp salt (adjust to taste)
• 1 cup salted caramel sauce (store-bought or homemade)
• Vegetable oil for frying (or any neutral oil)

Instructions

1. In a large bowl, combine flour, sugar, yeast, milk, eggs, butter, and salt. Mix until a sticky dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
3. Heat oil in a deep fryer or large pot to 350°F. Use a thermometer for accuracy.
4. Punch down the dough and divide into 12 equal pieces. Roll each into a ball and let rest for 10 minutes.
5. Fry the dough balls in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
6. While still warm, roll the malasadas in granulated sugar. Drizzle with salted caramel sauce before serving.

Zesty with a hint of salt, these malasadas are best enjoyed fresh. Serve them warm with extra caramel on the side for dipping.

Peanut Butter and Jelly Malasadas

Venture into a twist on the classic PB&J with these Peanut Butter and Jelly Malasadas, a delightful fusion of Portuguese doughnuts and American nostalgia. Perfect for breakfast or dessert, they’re irresistibly fluffy with a sweet, gooey center.

Ingredients

– 2 cups all-purpose flour (sifted for lightness)
– 1/2 cup granulated sugar (plus extra for coating)
– 1/2 tsp salt (enhances flavor)
– 1 tbsp active dry yeast (proof in warm water)
– 3/4 cup warm milk (110°F, ideal for yeast activation)
– 2 tbsp unsalted butter, melted (or any neutral oil)
– 2 large eggs (room temperature for better incorporation)
– 1/2 cup creamy peanut butter (no-stir for ease)
– 1/4 cup jelly or jam (flavor of choice)
– Oil for frying (peanut or vegetable, high smoke point)

Instructions

1. In a large bowl, combine flour, sugar, and salt. Whisk to blend.
2. Dissolve yeast in warm milk, let sit for 5 minutes until frothy.
3. Add yeast mixture, melted butter, and eggs to dry ingredients. Mix until a sticky dough forms.
4. Knead dough on a floured surface for 5 minutes until smooth. Tip: Dough should be tacky but not stick to hands.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
6. Punch down dough, divide into 12 pieces. Roll each into a ball, then flatten slightly.
7. Spoon 1 tsp peanut butter and 1/2 tsp jelly onto each dough round. Seal edges tightly to enclose filling.
8. Heat oil to 350°F in a deep fryer or heavy pot. Fry malasadas in batches for 2-3 minutes per side until golden. Tip: Don’t overcrowd the pot to maintain oil temperature.
9. Drain on paper towels, then roll in sugar while warm.
10. Serve immediately. The malasadas are best enjoyed warm, with the peanut butter and jelly center oozing out with each bite. For an extra touch, drizzle with melted chocolate or a sprinkle of sea salt.

Blueberry Cream Cheese Malasadas

Vibrant and indulgent, these Blueberry Cream Cheese Malasadas are a twist on the classic Portuguese doughnut. Perfect for breakfast or dessert, they’re fried to golden perfection and filled with a luscious blueberry cream cheese mixture.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (plus extra for coating)
• 1/4 cup unsalted butter, melted (cooled slightly)
• 3 large eggs (room temperature)
• 1/2 cup whole milk (warmed to 110°F)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 tsp salt
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar (adjust to sweetness preference)
• Vegetable oil for frying (or any neutral oil with high smoke point)

Instructions

1. In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour, sugar, and salt. Add melted butter, eggs, and yeast mixture. Stir until a sticky dough forms.
3. Knead dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
4. While dough rises, mash blueberries and mix with cream cheese and powdered sugar until smooth. Chill until ready to use.
5. Heat oil in a deep fryer or heavy pot to 350°F. Roll dough into 1-inch balls and fry in batches for 2-3 minutes per side until golden.
6. Drain malasadas on paper towels, then roll in granulated sugar while still warm.
7. Pipe blueberry cream cheese filling into each malasada using a small tip or cut a slit and spoon filling in.

Crispy on the outside and pillowy inside, these malasadas burst with creamy blueberry goodness. Serve them warm for a melt-in-your-mouth experience or chilled for a firmer filling.

Apple Cinnamon Malasadas

Just imagine biting into a warm, fluffy malasada, its exterior lightly crisp, the inside soft and filled with the sweet, spiced aroma of apple cinnamon. These Apple Cinnamon Malasadas are a delightful twist on the traditional Portuguese doughnut, perfect for a cozy morning or a sweet treat any time of day.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (plus extra for coating)
• 1 tsp ground cinnamon (adjust to taste)
• 1/2 tsp salt
• 1 packet active dry yeast (about 2 1/4 tsp)
• 3/4 cup warm milk (110°F, no hotter)
• 2 large eggs (room temperature)
• 2 tbsp unsalted butter (melted and cooled)
• 1 cup finely diced apples (peeled, any variety)
• Vegetable oil for frying (or any neutral oil)

Instructions

1. In a large bowl, whisk together flour, sugar, cinnamon, salt, and yeast.
2. Add warm milk, eggs, and melted butter to the dry ingredients. Mix until a sticky dough forms.
3. Fold in the diced apples until evenly distributed throughout the dough.
4. Cover the bowl with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
5. Heat oil in a deep fryer or large pot to 350°F. Use a thermometer for accuracy.
6. Scoop dough by the tablespoon and carefully drop into the hot oil. Fry in batches to avoid overcrowding.
7. Fry each malasada for 2-3 minutes per side, or until golden brown. Flip once during cooking.
8. Remove with a slotted spoon and drain on paper towels. Immediately roll in granulated sugar while still warm.

Vibrant with the flavors of apple and cinnamon, these malasadas are best enjoyed fresh. The contrast between the sugary crust and the tender, fruit-filled interior is irresistible. Serve them stacked high on a plate for a visually appealing dessert or alongside a cup of coffee for a comforting snack.

Mango Malasadas with Coconut Glaze

Just imagine biting into a warm, fluffy malasada, its sweet mango filling oozing out, topped with a glossy coconut glaze. This recipe brings a tropical twist to the classic Portuguese doughnut, perfect for summer mornings or dessert.

Ingredients

• 2 cups all-purpose flour (sifted for lightness)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tbsp active dry yeast (proof in warm water)
• 1/2 cup warm milk (110°F, for yeast activation)
• 2 large eggs (room temperature)
• 1/4 cup unsalted butter (melted, or any neutral oil)
• 1 tsp salt (fine grain)
• 1 cup mango puree (fresh or canned)
• 1 cup powdered sugar (for glaze)
• 2 tbsp coconut milk (full fat for richness)
• 1/2 tsp vanilla extract (pure for best flavor)
• Vegetable oil for frying (enough to submerge)

Instructions

1. In a large bowl, combine flour, sugar, and salt. Mix well.
2. Proof yeast in warm milk with a pinch of sugar until frothy, about 5 minutes.
3. Add yeast mixture, eggs, and melted butter to dry ingredients. Knead into a smooth dough.
4. Cover dough with a damp cloth. Let rise in a warm place until doubled, about 1 hour.
5. Punch down dough. Roll out to 1/2-inch thickness. Cut into rounds.
6. Place a teaspoon of mango puree in the center of each round. Seal edges well.
7. Heat oil to 350°F in a deep fryer or heavy pot. Fry malasadas in batches until golden brown, about 2 minutes per side.
8. Drain on paper towels. Cool slightly.
9. Whisk powdered sugar, coconut milk, and vanilla extract until smooth. Drizzle over warm malasadas.
10. Serve immediately for the best texture and flavor.

Delightfully soft inside with a crispy exterior, these malasadas are a tropical treat. Try serving them with extra mango puree for dipping or a sprinkle of toasted coconut on top for added crunch.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 16 malasada recipes offers a treasure trove of sweet and savory delights that promise to spice up your baking adventures. Whether you’re a seasoned pro or a curious newbie, there’s something here to tempt your taste buds. Don’t forget to whip up your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy baking!

Bella Bacinos