Delicious Portuguese donuts with a nutty, sugary flavor. This recipe is foolproof and tastes just like the Malasadas from Leonard’s Bakery in Hawaii.


Indulgent Maladas that you can’t stop scoffing down. It’s a Leonard’s Bakery copycat recipe that’s fail-proof and incredibly simple.

Leonard’s Malasadas in Oahu, the island of Oahu, are one of the most famous treats in the world.

If you haven’t eaten at Leonard’s, you haven’t truly experienced Hawaii. I’m a massive fan of malasadas, and I’m always looking for new flavors to try.

Malasadas are a Portuguese delicacy that originated in the country. Yeast-based fried dough balls dusted with sugar are what they are. Once you bite into one of these pillows of dough, you won’t be able to stop eating them. Since my first vacation to Hawaii, I’ve been addicted.

This recipe from My Pinterventures is the most straightforward malasada recipe I’ve ever tried! It’s a simple process that doesn’t take long. The proof takes roughly an hour to complete, comparable to the active time.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 238 calories.

With this recipe, what are its complementary dishes?

You can savor this delectable treat to the fullest with a cup of coffee or tea. The following recipes are suitable for an afternoon tea party.


The finished malasadas taste just like those from Leonard’s Bakery, and they’re out of this world good. Every mouthful is a joy to savor. You can’t go wrong with this recipe!


  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 packet(1/4 oz. or 2 1/4 teaspoons or 7 g) active dry yeast
  • 8 large eggs, beaten
  • 2 cups scalded milk
  • 1/2 cup butter, melted
  • oil for frying
  • 8 cups all-purpose flour
  • sugar, for coating
  • 1/3 cup water
  • 1 tablespoon sugar


  1. Warm water should dissolve the yeast and 1 tablespoon of sugar. Mix together the all-purpose flour, sugar, and salt in a large mixing basin, and then form a well in the middle. Toss the yeast mixture with butter, eggs, and milk. To achieve a soft and silky dough, properly beat the ingredients together. Cover and allow it to rise for about an hour until it has doubled in size. The oil should be heated up to 350 degrees Fahrenheit (176 degrees Celsius). Make flat, spherical dough discs, pulling it outward and leaving a slight depression in the center while the oil is heated (see picture below).
  2. In the oil, fry the dough to a golden brown color. Shake the sugar into a bag before draining it on a paper towel.


  • When milk is heated to nearly boiling point and then cooled, it is called “scalded milk.” This improves the texture and lightness of the malasadas.
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