Ube Malasadas (Ube Recipe 8)

Mmmmmmmm! Malasadas! One of my favorite things to eat when I’m in Hawai’i.

Leonard’s Malasadas on O’ahu is the classic and for good reason. The malasadas there are amazing and are on another level fresh out of the fryer.

However, the recipe I used claims to be the Punahou recipe (link). Doug has never been to Punahou Carnival and only ever had the malasadas reheated from frozen but he has good memories of them.

Malasadas are pretty simple. They’re not too much different than a traditional donut.

I also decided to create an ube custard filling which you can find the recipe here (link)

Ingredients

  • 2 teaspoons instant yeast
  • 3 cups flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/8 cup melted butter
  • 1/2 cup evaporated milk
  • 3 eggs
  • 1 teaspoon ube extract
  • oil for deep frying
  • sugar for coating
  • ube custard (optional)

Directions

1. In a stand mixer bowl, add flour, sugar, and instant yeast and mix together quickly. Add eggs, milk, salt, and ube extract. Mix until uniform.

2. Cover and let the dough proof. The common rule of thumb is to let it double in size. Depending on your ambient temperature, this will take 30 – 60 minutes.

3. Heat your frying oil to 350° F. Feel free to shape your malasadas but its not necessary. (Punahou drops scoops of dough).

4. Fry the malasadas until brown and crispy on all sides. Cover with as much sugar as will cling to the malasada.

5. (optional) Fill with ube custard (link)

Recipe

Ube Malasadas

Prep Time 10 minutes
Cook Time 10 minutes
Proof Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 large malasadas

Ingredients
  

  • 2 teaspoons instant yeast
  • 3 cups flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • cup melted butter
  • ½ cup evaporated milk
  • 3 eggs
  • 1 teaspoon ube extract
  • oil for deep frying
  • ube custard optional

Instructions
 

  • In a stand mixer bowl, add floursugar, and instant yeast and mix together quickly. Add eggsmilksalt, and ube extract. Mix until uniform.
  • Cover and let the dough proof. The common rule of thumb is to let it double in size. Depending on your ambient temperature, this will take 30 – 60 minutes.
  • Heat your frying oil to 350° F. Feel free to shape your malasadas, but it's not necessary. (Punahou drops scoops of dough). I recommend making them smaller and flatter to cook thoroughly.
  • Fry the malasadas until brown and crispy on all sides. Cover with as much sugar as will cling to the malasada.
  • (optional) Fill with ube custard