Connie Kiyu Guerrero Recipe

By Connie "Kiyu" Guerrero conchik

2 doz
2 Hr
40 Min

This dessert melts in your mouth! Crispy crust on the outside and light and fluffy inside. It has a very buttery flavor you can't resist the second one! very popular in the islands of Hawaii, and the South Pacific islands. Great with for breakfast or just anytime of day! They are so delicious! Yummo!


1 qt
salad oil (for deep frying)
1 pkg
active dry yeast (1/4 oz.)
1 Tbsp
sugar plus 1/3 cup sugar (divided)
1/4 c
warm water (110 degrees f)
6 large
6 c
1/2 c
melted butter
1/4 tsp
1 1/2 c
whole milk
1/2 c
half and half
1 Tbsp
2 tsp
freshly grated nutmeg
2 Tbsp
cinnamon (optional)
cinnmon-sugar (for coating)

Directions Step-By-Step

In a large deep pot or fryer heat the oil to 350 degrees F.
In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside for 5 min. In an electric mixer, add the eggs and whip until the eggs are thick and pale yellow in color.
Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half, vanilla. Add the salt. Add the all dry ingredients: flour, sugar, salt, nutmeg & cinnamon - 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours.
Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a golf ball.
Place on s greased baking sheet. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour.
Fry a couple of the pieces at a time, until golden brown, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in cinnamon-sugar and serve hot.

About this Recipe

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Melissa Olson Melissa_Olson
Aug 19, 2015
These are great!!! First time I made them my family wanted more.
Pat Duran kitchenchatter
Jan 15, 2014
Also wanted to say that this is a great recipe by Connie as are all her recipe posts and you can't go wrong by making these the original old fashioned way...hugs Connie xoxo pinched
Pat Duran kitchenchatter
Jan 15, 2014
Jo Anne these are even better if you use flaky butter biscuits from the refrigerated section of the grocery store. Cut biscuits in 1/2 or 1/4's or punch a hole in the center of each biscuit and fry in hot oil for about 1 minute or less on each side....Mmmmm
Jo Anne Nicholson Nananick
May 16, 2013
malasada is a word I learned whem I went to Oahu. But, I had always eaten these but only knew them a Portugese donuts. When a was a child a big batch of dough was made the night before, let to rise and then enjoyed in the morning.

I now do it the lazy mans way. I buy the frozen bread dough, let it rise over night and the next day, cut of small pieces, knead it just a little and fry in hot vegetable oil til done. Keep an eye on these and turn often in the oil cause they brown quickly, usually before dough is cooked through. You can serve with spun honey or honey butter.or jsut sugar and cinnomon.
tastes great.
Brookes Ringle bringle
Mar 30, 2013
Malasadas are not made with potato. You are probably thinking of sweet bread, which is made with sweet potatoes.