History

Madeiran Portuguese plantation workers brought the malasada to Hawaii in the 1880s. They were originally a Shrove Tuesday tradition to use up sugar and lard before Lent. Leonard's Bakery in Kapahulu, opened 1952 by Frank Leonard Rego Sr., made them year-round and is now the canonical Hawaii malasada. The Leonard's Malasadamobile lunch trucks now park across Hawaii Kai and the East Side. Modern fillings include haupia coconut cream, lilikoi passionfruit, dobash chocolate and macadamia custard.

Common allergens: Wheat, Egg, Dairy

Make it at home

Yield Makes 16Hands-on 30 minTotal 2 hr 30 minDifficulty Intermediate

Ingredients

  • 500g bread flour
  • 100g granulated sugar plus 200g for rolling
  • 1 packet (7g) active dry yeast
  • 240ml whole milk, warmed to 38C
  • 4 large eggs, lightly beaten
  • 80g unsalted butter, melted
  • 8g sea salt
  • 1 teaspoon vanilla extract
  • Neutral oil for deep-frying, about 1.5 litres

Method

  1. Bloom the yeast in the warm milk with a teaspoon of sugar for 10 minutes until foamy.
  2. In a stand mixer with the dough hook, combine flour, the 100g sugar and salt. Add the yeasted milk, eggs, melted butter and vanilla. Knead 8 minutes until smooth and elastic.
  3. Transfer to an oiled bowl, cover, and proof in a warm spot until doubled, about 90 minutes.
  4. Punch down and roll out to 2cm thick. Cut into 8cm squares. Cover loosely and rest 20 minutes; the dough should puff slightly.
  5. Heat the oil to 175C (350F). Fry the malasadas in batches of three or four, flipping once, until deep gold, about 2 minutes per side.
  6. Drain briefly on paper, then while still hot toss in the remaining 200g sugar. Eat within 10 minutes; the texture changes after that.

Tip from the editors. Do not skip the second rest after cutting. If the dough is cold or flat, the malasadas come out dense; warm and well-proofed dough gives the airy interior Leonard's is famous for.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat malasada

Malasada in Honolulu

Leonard's Bakery ★ 4.7

Leonard's Bakery in Kapahulu Honolulu sells the canonical Hawaii malasada for around $2 each at the counter, the lowest-cost taste of Portuguese-Hawaii sweet baking on the island.

Try: Original sugar malasada

Tip: Daily 05:30 to 19:00. Order half a dozen sugar plus a custard; box stays warm for 30 minutes.

933 Kapahulu Avenue, Honolulu, HI 96816

Leonard's Malasadamobile ★ 4.5

Daily 09:00 to 17:00

Leonard's Malasadamobile on Kalanianaole Highway in Honolulu Kai is the mobile food truck arm of the 1952 Leonard's Bakery, frying the canonical Hawaii malasada on the side of the road.

Try: Sugar malasada straight from the fryer

Tip: Five-minute fryer-to-bag turnaround. Sugar plain is the move; haupia rotates.

7190 Kalanianaole Highway, Honolulu, HI 96825

More cities are in research. Want malasada covered somewhere specific? Tell us where you want to eat.

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