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All Comments For

Punahou Malasadas (Hawaiian Doughnuts)

This recipe for Baked Goods was submitted by CurtAndMary on 9/7/2004. Click here to view the recipe.

Recipe number 1340.


Average Rating = 4 (out of 5)


By Megan444

Recipe Rating (out of 5):

You don't need that much egg. I use three whole eggs and three additional egg yolks (so they'll be rich). Then, I have egg whites left over for an egg white omelet the next day!

Comment submitted: 9/22/2013 (#16586)



By red silver

Recipe Rating (out of 5):

Great recipe... Now I want to make a Volcano cocktail and feel just like I'm back on Maui.

Comment submitted: 4/16/2010 (#10322)



By kole kacang (Team Breakfast Member)

Brilliant recipe... can't wait to try it!!!

Comment submitted: 4/12/2010 (#10289)



By RIPort

I was very surprised to see that Malasadas was even known in Hawaii much less so popular, when I visited a few years ago. Here in southern New England, they are just as popular at Portuguese festivals & many bakeries & restaurants. OK I may have a slight problem with you calling then "Hawaiian Doughnuts", but I love everything Hawaiian, so enjoy, and Mahalo!

Comment submitted: 11/15/2009 (#9046)



By chuck24seven (Team Breakfast Member)

Recipe Rating (out of 5):

Malasadas are a yeast doughnut of Portuguese origins. Brought to Oahu in 1952 by a portuguese baker named Leonard Fiego and his wife Margaret. Even though it is very popular in Hawaii, the "Hawaiian Doughnuts" are the EXACT "Original Portugese Malasadas" that the Fiego's brought to the islands - These are Portugese, NOT Hawaiian.

Comment submitted: 10/10/2009 (#8818)



By Aloha 2U

Recipe Rating (out of 5):

This recipe is the best!!!!

Comment submitted: 5/23/2008 (#5343)



By Leilana

Namilou, when you are creating the dough and as you are beating the eggs and milk together in a separate bowl, you can add the cup of water to that mix. You're mixing everything together at that time to create your dough. I hope this helps... let us know how is turns out! :) Mahalo!

Comment submitted: 11/4/2007 (#3926)



By namilou (Team Breakfast Member)

Sorry but I'm still confused - water is listed twice in the ingredients. 1 cup water and again 1/4 cup warm water. The directions do tell you to mix the warm water with the yeast but what about the 1 cup water. Really want to try this. Please advise.

Comment submitted: 10/8/2007 (#3719)



By CptParanoia (Team Breakfast Member)

Punohou Carnival is held the first week of February and their malasadas are the best reason to stand in line in the rain (it always rains on the Punahou Carnival). Namilou -- the water and teaspoon of sugar are for the yeast.

Comment submitted: 9/25/2007 (#3637)



By namilou (Team Breakfast Member)

Loved these visiting the island and want to try but recipe does not say when to use the 1 cup of water.

Comment submitted: 9/22/2007 (#3609)



By Mr Breakfast (Team Breakfast Member)

Aloha Edarita! Thanks for posting that interesting tidbit. Kipa hou mai (Come and visit again)!

Comment submitted: 9/18/2006 (#342)



By edarita

Recipe Rating (out of 5):

The name comes from "Punahou School", Honolulu. Each year the benefit carnival features ALL varieties of excellent island treats. This popular doughnut is from the Portuguese immigrants circa 1870s. As they say, "real ONOLICIOUS!"

Comment submitted: 9/18/2006 (#341)