Reviewed: Oct. 23, 2009

Exceptional Recipe. A few additional things omitted. The user who advised using milk on your hands while working with batter was absolutely spot on. The stove to achieve 375 degrees would be medium to medium low depending on stove. lastly let batter sit 12 hours minimum for best consistency. The recipe is spot on. Oh and dont make big ones. The dough will be raw in middle. teaspoon size is perfect.

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prinebay

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Reviewed: Jan. 21, 2009

This is an easy and delicious recipe that made a large quantity of somewhat small malasadas (about the size of doughnut holes). Intentionally, I omitted the eggs and the dough came out fluffy and easy to fry. I believe that by omitting the eggs the time frying could be reduced by half.

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D.D. Twinbells

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 1, 2008

The first time I tried this recipe, I added more flour thinking that the dough was supposed be like bread dough. Do not do this, the malasadas were very dense. This being said, make the recipe as it is, the dough should be very sticky. I added 1/4c more sugar, and the malasadas were fantastic, fluffy, sweet, and golden brown, just like I remembered when I was a kid growing up in Hawaii! Yummm...

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NinaS

Cooking Level: Expert

Living In: Corvallis, Oregon, USA

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Reviewed: Oct. 24, 2008

I am Portuguese and grew up on these homemade malasadas. I am very excited to try this recipe as my mom's recipe died with her. In reference to the earlier reviewer asking for more directions, after years of helping my mom with these, I can tell you this. The dough should be of a light and fluffy consistency (similar to pretzel dough)with a good deal of gluten for stretching and you should dip your hands in a bowl of milk prior to working with each ball of dough. This prevents any sticking and makes the dough more manageable. When starting, it's best to start with a ball of dough slightly smaller than a tennis ball. Holding the ball in your fingertips, thumbs on top, start stretching the dough with your middle finger tips from the underside center out. You should end up with piece of dough that is roughly the size and shape of a large slice of bread and almost see through in the middle with a thicker edge all along the sides. This outer rim/edge will fry to a golden brown and the inner thin piece will stay a pale color. This is the classic look of the Azorean malasadas. When turning them over in the oil, be careful not to pierce the dough or the oil will seep in and ruin the flavor and texture. I am giving this recipe 5 stars on nostalgia alone!

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Peggy

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Reviewed: Oct. 19, 2008

Being from Hawaii this was no way near Leonards famous malasadas...but they were a good doughnut! I would recommend maybe rolling in cinnamon sugar or adding some more sugar to the batter.

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xxHawaiianZeidixx

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Bremerton, Washington, USA

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Reviewed: Jun. 1, 2008

I just fried some this morning. I made the dough yesterday evening, but I wasn't able to fry them because it was late. I woke up to a seriously risen battter! It was fine though when I fried it. I dropped big teaspoonfuls of batter and fried away. Then I shaked them up in bags, they were great! Will make again! It's a real simple recipe if you just follow the directions with no changes.

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Mamalicious

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 26, 2007

This recipe was perfect! I made them yesterday for Christmas and my family loved them! My grandfather is full Portuguese and he said they were just as good as the ones we get in Hawaii. Honestly no one does them like Hawaii but these were the next best thing! I can't wait to make them again!

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simply jacqui.

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Reviewed: Oct. 29, 2007

...I tried these last night and did not care for this recipe! I believe they would taste absolutely wonderful if someone would explain the procedure better. Exactly what consistancy in the batter are we looking for? What kind of blade on the mixer, hook or paddle? Mine was a little thicker then pancake batter and they were oil soaked. I'd love to try them again if someone would share their knowledge and tips like the reader who added more flour and rolled it out...

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pieman

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Reviewed: Sep. 23, 2007

I lived in hawaii in my teens and this reciepe is just like i rememberd. thank you so much. I've been looking for a good malasada reciepe for about 10 years now and i finally found a great one.

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T.D.Easley

Cooking Level: Professional

Home Town: Nipomo, California, USA

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Reviewed: May 23, 2007

These were very good and easy to make. I made some large ones and they did not come out as well, so stick with the size the recipe recommends.

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Bryce Gifford

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Auburn, Washington, USA

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Reviewed: Jan. 16, 2007

Oh these were sooooooooo ono.....one of the things i miss about hawaii are these babies at the punahou carnaval........yummy! *shaka*

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Tenaya.K.

Cooking Level: Intermediate

Home Town: Manoa, Hawaii, USA

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Reviewed: Apr. 25, 2005

These were good. I never had the traditional ones before. I would also halve the recipe. We ate on them for several days. I would reccommend keeping batter in refrigerator till you are ready to cook. And then only cook what you will eat that day. After the 3rd day they became hard. I made them small so they would cook thoroughly. On some of the bigger ones the center was still a little doughy. The boys did not seem to mind. They said they liked them that way. Thanks for the recipe. I will probably make this recipe again because our boys did like them alot.

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DAWNSCOTT

Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA

Living In: Lebanon, Kentucky, USA

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Reviewed: Aug. 18, 2004

Wish this recipe were for a smaller amount! Nevertheless they are onolicious! Thanks!

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Island Girl

Cooking Level: Expert

Home Town: Tahiti, Archipel De La Société, French Polynesia

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Reviewed: Jul. 1, 2004

I give this on 5 stars for flavor. I did add quite a bit more flour to make a rollable dough. After the dough had risen once, I punched it down and divided it into two pieces. Each half I rolled into a rectagle about 1/4 inch thick. I cut each rectangle into squares, places them on parchment lined pans and let them rise again before frying. They were wonderful. We just got back from Hawaii and I was very pleased with the flavor of these. Thanks for sharing this recipe.

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OLDTRACTORS

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Reviewed: May 14, 2004

Needs a HOT deep fat frier. And didnt come out as sweet as the original hawaiian flavor. Need to experiment with this one to make it better

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PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Mason City, Iowa, USA

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Reviewed: Mar. 9, 2004

I'm sorry to say, these were really awful.

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CHEYX1X

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Reviewed: Oct. 23, 2003

My mom loved the recipe but me on the other hand thought it was ok. I've been to hawaii and had the famous Leonard's malasadas and these weren't as fluffy. Also anyone planning on making this just remember this is a lot of donuts. Maybe try cutting ingredients in half. But anyways thanks for the sharing the recipe. Overall I would make it again. Thanks

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JOJO99Z

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Reviewed: Oct. 18, 2003

This recipe is great, but whatever doesn't get eaten' the day of baking needs to be thrown out.

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LTISONE

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Cookeville, Tennessee, USA

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Reviewed: Oct. 11, 2003

Onolicious is the perfect word! I used to go to Tex Drive-In all the time for their malasadas, but I've been in Virginia for about 4 years now. Mahalo for sharing this recipe! It brought back memories from the hanabata days in Hilo.

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HAPA_GRRL

Cooking Level: Intermediate

Home Town: Hilo, Hawaii, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Mar. 27, 2002

These were great!! My 6 yr old ate about a dozen of them when he got home from school. My framers loved them too. I will definitely be making these again. These will definitely go into my favorite file.

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CHIQUITASTEWART

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