🍩 Masala or Malasada? The Sweet Hawaiian Treat Everyone Loves

Okay, let’s clear one thing up first: if you’ve been hearing about a "masala dessert" in Hawaii, chances are, folks are actually talking about malasadas—and they are everything. These golden, sugar-dusted doughnuts are basically little pillows of happiness, and if you’re visiting the islands (or lucky enough to live there), grabbing a warm malasada is a must.

🌺 What Even Is a Malasada?

Malasadas came to Hawaii thanks to Portuguese immigrants, especially those from the Azores, who brought over this sugary treat in the late 1800s. Originally, they were made for "Malasada Day" (aka Shrove Tuesday or Fat Tuesday), the day before Lent kicks off. The tradition? Use up all the butter and sugar in the house in one go. Honestly, sounds like a great idea.

They’re kind of like a doughnut but without the hole, and they’re usually bigger, fluffier, and more indulgent. The outside gets a perfect sugar crust, while the inside stays soft and airy. Some people like them plain, but the real fun starts when you dive into the filled ones—stuffed with tropical creams like lilikoi (passion fruit), guava, coconut, mango, or even haupia (a Hawaiian coconut pudding).

Malasadas: A Delicious Treat. These are malasadas, a delightful box of sugar-coated doughnuts, freshly baked and ready to be savored. Malasadas are a popular treat, known for their fluffy texture and sweet coating. Enjoy them warm for an irresistible experience!

Not Just a Donut (But Kinda a Donut)

Let’s be real — they look like donuts, but malasadas hit differently in a way that transcends the ordinary experience of eating a fried pastry. These delightful treats are characterized by their eggy richness, resulting in a texture that is remarkably softer and more pillowy compared to traditional donuts, which often have a firmer bite. Unlike their donut counterparts, malasadas typically do not feature a hole in the center, giving them a more robust and satisfying presence. Traditionally, malasadas are served plain, coated in granulated sugar, allowing the simple yet rich flavor of the dough to shine through. However, Hawaii has taken this classic treat to new heights, embracing creativity and innovation in the culinary landscape.

Guava (a tropical fave) - This sweet and tangy filling captures the essence of the islands, offering a burst of tropical flavor that perfectly complements the soft, airy dough of the malasada. Guava is not just a fruit; it’s a symbol of Hawaiian culture, making this filling a beloved choice among locals and visitors alike.
Lilikoi (passion fruit, for the uninitiated) - Known for its vibrant tartness, lilikoi adds an exotic twist to the traditional malasada. The bright yellow pulp, with its unique balance of sweetness and acidity, creates a refreshing experience that is both invigorating and indulgent, making it a must-try for anyone seeking a taste of Hawaiian paradise.
Coconut (aka haupia) - This filling is a nod to the traditional Hawaiian dessert haupia, which is a creamy coconut pudding. The rich and creamy texture of haupia filling inside a malasada is nothing short of heavenly, enveloping your taste buds in a tropical embrace that transports you straight to the shores of Hawaii.
Chocolate, custard, and more - The possibilities are nearly endless when it comes to malasada fillings. Chocolate offers a decadent option, while custard provides a silky smooth experience. Beyond these, adventurous eaters can find an array of other creative fillings that push the boundaries of flavor and texture, making each malasada a delightful surprise.

One bite and you’ll be hooked, as the flavors and textures meld together in a symphony of deliciousness that is hard to resist. Two bites in, and you’ll find yourself daydreaming about planning a trip to Hawaii, where the sun shines brightly, and the ocean waves gently lap at the shore. It’s a slippery slope, indeed—a delicious one that leads you down the path of culinary exploration and adventure. The malasada is not just a treat; it’s an experience that encapsulates the spirit of aloha, inviting you to indulge in the sweetness of life. Whether enjoyed at a local bakery or from a street vendor, each malasada is a reminder of the vibrant culture and rich flavors that Hawaii has to offer, leaving you craving more long after the last bite has disappeared.

The Great Masala Confusion

If you’ve ever found yourself typing “masala” when you actually meant to say “malasada,” rest assured, there’s no judgment coming from me. It seems that even Google can get a bit muddled when it comes to these two terms. However, for the sake of clarity and to ensure that everyone is on the same page, let’s break down what each term truly means:

Masala: This term refers to a vibrant and flavorful blend of spices commonly used in Indian cuisine. Masala can encompass a wide variety of spice mixtures, tailored to enhance the flavors of various dishes, especially curries, which are staples in Indian cooking. The spices in a masala can include aromatic cumin, coriander, cardamom, turmeric, and many others, each contributing its unique characteristics to the overall flavor profile. When used in a curry, masala adds depth, warmth, and a complex layering of tastes that can transport your palate to the streets of India. However, it’s important to note that while masala brings incredible zest and flavor to savory dishes, it would likely not fare well in the context of desserts, particularly donuts. Imagine a sweet, fluffy donut infused with the bold spices of a masala — it’s a combination that might perplex your taste buds and possibly lead to a culinary mishap!
Malasada: On the other hand, malasada is a delightful treat that hails from Hawaii, known for its irresistibly soft, sweet, and pillowy texture. These donut-like confections are typically made from a rich dough that is deep-fried to golden perfection, often coated in granulated sugar or filled with delicious creams or custards. The origins of malasadas can be traced back to Portuguese immigrants who brought their traditional recipes to Hawaii, where they were embraced and adapted into a beloved local delicacy. The experience of biting into a malasada is nothing short of heavenly; the exterior is slightly crisp, while the inside is warm and fluffy, creating a perfect balance that makes your soul sing with joy. Whether enjoyed plain or with a delightful filling, malasadas are a celebration of sweetness that can brighten any day.

While “masala” and “malasada” may sound somewhat similar, your taste buds will undoubtedly recognize the stark contrast between these two culinary delights almost immediately. One evokes the rich, savory, and complex world of Indian spices, while the other transports you to a tropical paradise filled with sugary bliss. So, the next time you find yourself typing these words, remember the delicious differences that set them apart!

Where to Get the Good Stuff

If you’re in Hawaii, Leonard’s Bakery is the go-to. They’ve been serving malasadas since 1952, and the line out the door is just part of the experience. Not in Hawaii? Keep an eye out at Hawaiian-style bakeries, food trucks, or even festivals — malasadas are becoming more of a mainland thing now, too.

Or hey, if you’re feeling ambitious, you can make them at home. Just be warned: your kitchen will smell incredible, and you will eat three in one sitting.

So next time someone says “masala,” smile and nod… but secretly hope they meant malasada. One fills your belly with heat, the other with joy. Both are awesome — just maybe not in the same dish. I've even included a recipe so you can give it a try!

🍩 Easy Homemade Malasadas (Hawaiian Donuts)

Prep Time: 20 mins Rise Time: 1.5–2 hrs Cook Time: 20 mins Makes: 12–15 malasadas

✨ Ingredients

Dough:

2 ½ tsp active dry yeast (1 packet)
¼ cup warm water
⅓ cup sugar
2 eggs
½ cup warm milk
¼ cup melted butter
½ tsp salt
3 cups all-purpose flour
Optional: ½ tsp vanilla or pinch of nutmeg

For Frying:

Neutral oil (canola or vegetable)

For Coating:

1 cup sugar
Optional: cinnamon for extra flavor

👩‍🍳 Directions

Activate yeast: Mix yeast, warm water & 1 tbsp sugar. Let it get foamy (5–10 min).
Mix dough: Add eggs, milk, butter, remaining sugar, salt, & yeast mix to a bowl. Stir in flour gradually.
Knead & rise: Knead until smooth (10 min). Let rise in a greased bowl until doubled (1.5–2 hrs).
Shape: Roll dough to ½ inch thick, cut into squares or circles. Let rest 15–20 min.
Fry: Heat oil to 350°F. Fry in batches, flipping once, until golden (1–2 min per side).
Sugar coat: Toss warm malasadas in sugar (or cinnamon sugar). Devour immediately!