Punahou Malasadas (Hawaiian Doughnuts)

(6 servings)

  • 6 cup all-purpose flour
  • 6 large eggs
  • 1 cup evaporated milk
  • 1 cup water
  • 1/2 cup sugar plus 1 additional teaspoon sugar
  • 1/4 cup butter - melted
  • 1/4 cup warm water
  • 1 Tablespoon active dry yeast
  • 1 teaspoon sugar
  • vegetable oil for frying
  • 1/2 cup confectioners sugar
  • 1 dash of nutmeg
Activating The Yeast:

Mix yeast with 1 teaspoon of sugar and add to warm water. Let stand for 5 minutes.

Creating The Dough:

Sift dry ingredients together. Stir in melted butter.

In a separate large bowl, beat the eggs and milk together. Add dry ingredients to egg mixture. Add yeast mixture and mix well (but do not over mix). Let set until dough has doubled in size (approx 30 minutes).

Punch down the dough and allow to rise a second time.


Heat oil in your deep fryer to 375 degrees. Dip fingertips in bowl of oil or softened butter, then pinch off golf ball sized pieces to raised dough. Drop in heated oil and cook until golden brown on one side. Turn over and fry until golden on the other side. Drain on paper towels and roll in sugar-nutmeg mixture (set out in a shallow bowl). Serve immediately.

Light and fluffy as doughnuts go. Just like the ones sold at the Honolulu farmers market.

Mr Breakfast would like to thank CurtAndMary for this recipe.

Recipe number 1340. Submitted 9/7/2004.