Salted Egg Malasada (Day 27 of Bread Challenge)

Ah malasadas; the famous doughnut of Hawai’i. Fluffy on the inside and crispy on the outside coated in granulated sugar. Oftentimes filled with custard and rarely a crumb leftover.

The malasadas in this recipe are filled with salted egg custard: a very nice balance of salty and sweet. It definitely draws inspiration from my heritage.

I was lucky enough to find just the salted egg yolks at the local Chinese supermarket. Otherwise, having to shell salted eggs and extract the yolks would be quite some work.

To make the malasadas, I followed my friend Relle’s recipe. You can find that on the Keeping it Relle blog

Ingredients

For the Malasadas

I followed Keeping It Relle’s recipe to make my malasadas. Here is the ingredients list copied from their recipe:

  • 1 tablespoon active dry yeast
  • 1 teaspoon granulated sugar
  • 2 tablespoon water
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar
  • 2 tablespoon unsalted butter, melted
  • 1/4 teaspoon salt
  • 4 cups bread flour
  • oil for frying
For the Salted Egg Filling
  • 8 salted egg yolks
  • 4 cups milk
  • 3 teaspoons salt, to taste
  • 1/2 cup sugar
  • 4 eggs
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 teaspoon butter
  • 1 tablespoon honey

Directions

For the Malasadas

1. To make the fried malasadas, follow Keeping It Relle’s recipe! Her recipe is so delicious and authentic.

For the Salted Egg Filling

1. In a blender, blitz 2 cups of milk, salted egg, and salt

2. In a large saucepan over medium heat, mix remaining milk, vanilla extract, and butter. Remove from heat before the mixture boils

3. In a separate bowl, whisk together eggs, sugar, and cornstarch until the sugar is dissolved.

4. Return the first mixture to low heat. Pour in the egg mixture slowly while constantly whisking. The custard should thicken after about 5 to 10 minutes of constant whisking.

5. You can add salt or honey at this stage to adjust to taste. Cover and put in the fridge for at least 3 hours until the custard is set.

Assembly

1. Fill a piping bag with the custard and pipe the filling into the malasadas.

2. Enjoy!

Video

Recipe

Salted Egg Malasada

Prep Time 2 hrs 20 mins
Cook Time 15 mins
Total Time 2 hrs 35 mins
Servings 16 malasadas

Ingredients
  

For the Malasadas

  • 1 tablespoon active dry yeast
  • 1 teaspoon granulated sugar
  • 2 tablespoon water
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar
  • 2 tablespoon unsalted butter melted
  • 1/4 teaspoon salt
  • 4 cups bread flour
  • oil for frying

For the Salted Egg Filling

  • 8 salted egg yolks
  • 4 cups milk
  • 3 teaspoons salt to taste
  • 1/2 cup sugar
  • 4 eggs
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 teaspoon butter
  • 1 tablespoon honey

Instructions
 

For the Malasadas

For the Salted Egg Filling

  • In a blender, blitz 2 cups of milk, salted egg, and salt
  • In a large saucepan over medium heat, mix remaining milk, vanilla extract, and butter. Remove from heat before the mixture boils
  • In a separate bowl, whisk together eggs, sugar, and cornstarch until the sugar is dissolved.
  • Return the first mixture to low heat. Pour in the egg mixture slowly while constantly whisking. The custard should thicken after about 5 to 10 minutes of constant whisking.
  • You can add salt or honey at this stage to adjust to taste. Cover and put in the fridge for at least 3 hours until the custard is set.

Assembly

  • Fill a piping bag with the custard and pipe the filling into the malasadas.
  • Enjoy!