Cinnamon Sugar Hawaiian Malasadas

With their light, fluffy texture and crispy fried crust covered in cinnamon sugar, these Hawaiian-style Malasadas will remind you of the fair food of your youth, just upgraded.

April 1, 2020

Author:

Ashley Fungone

Cinnamon Sugar Hawaiian Malasadas

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Cinnamon Sugar Hawaiian Malasadas


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Ingredients

For the Malasadas

  • 1 tbsp. active dry yeast
  • 12 plus 1 tsp cups sugar
  • 3 eggs
  • 2 tbsp. unsalted butter, melted
  • 12 cup milk
  • 12 cup half & half
  • 14 tsp. kosher salt
  • 4 cups bread flour (1 lb. 2 oz.), sifted
  • Canola oil, for frying

Assembly

  • 1 cup granulated sugar
  • 1 Tbsp cinnamon

Instructions

  1. Combine the yeast, 1 tsp. sugar, and 2 Tbsp water heated to 115° in a bowl; let sit until foamy, about 10 minutes; set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat eggs until light fluffy. Add the foamy yeast mixture, 12 cup sugar, butter, milk, half & half, and salt; mix until just combined. With the mixer running on low, slowly add the flour. Beat until dough is smooth (about two minutes).
  3. Lightly grease a large bowl. Transfer the dough to the bowl and cover loosely with plastic wrap or a towel. Set in a warm place until doubled in size, about 1 12 hours.
  4. Once doubled in size, turn out the dough onto a lightly floured surface. Using your hands, tear off a portion of dough and form into a ball. Place on a parchment lined baking sheet about two inches apart (pieces should weigh between 2-4 ounces, or about the size of a lemon). If the dough is too sticky, you can rub some canola oil on your hands and continue portioning. Once finished, cover loosely with plastic wrap or a towel and set aside in a warm place to rise for about 1 hour.
  5. Whisk the remaining 1 cup sugar and cinnamon in a large bowl; set aside.
  6. Heat 2 inches of oil in a deep saucepan until a thermometer reads 350°. Using scissors, cut the malasadas out of the parchment paper, leaving about 1″ of paper around the sides of each malasadas.
  7. Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, 2 to 3 minutes.
  8. Transfer to a baking sheet with a wire rack; let cool completely, then toss with cinnamon sugar.

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