Portuguese-style yeasted dough fried golden and rolled in sugar. Dense, eggy, slightly crisped at the edges. Hawaii's canonical doughnut, eaten warm from the fryer at counters that have lined up since 1952.

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.

Where to eat Malasada in Honolulu

2 editor picks for Malasada in Honolulu, ranked by editorial score. All Honolulu signature dishes · Malasada across every city.

  • Leonard's Bakery

    Order Original sugar malasada

    Leonard's Bakery in Kapahulu Honolulu has fried Portuguese malasadas since Leonard Rego opened the family shop in 1952, the canonical version.

    DetailsDirections

  • Leonard's Malasadamobile

    Try Sugar malasada straight from the fryer

    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.

    DetailsDirections

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Make it at home

Serves 162 hr 30 minIntermediate

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.

Editor tip. 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.

Common allergens: Wheat, Egg, Dairy.