Punahou Malasadas (Hawaiian Doughnuts)

Punahou Malasadas (Hawaiian Doughnuts)

(6 servings)    Printable Version
  • 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.

Frying:

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.

Comments About This Recipe
What do you think of Punahou Malasadas (Hawaiian Doughnuts)?
Overall Average Rating = 4 (out of 5)
Based on 5 votes.


From Megan444
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)



From red silver
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)



Official Member: Team BreakfastFrom kole kacang (Team Breakfast Member)

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

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



From 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)



Official Member: Team BreakfastFrom chuck24seven (Team Breakfast Member)
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)



From Aloha 2U
Rating (out of 5):  

This recipe is the best!!!!

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



From 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)



Official Member: Team BreakfastFrom 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)



Official Member: Team BreakfastFrom 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)



Official Member: Team BreakfastFrom 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)



Official Member: Team BreakfastFrom 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)



From edarita
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)





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