Malasadas with Caramelized Passion Fruit Sauce

Malasada sugar is sort of like glitter. It’s somehow everywhere in the house, regardless of where it was applied/consumed. Well worth it for these pillows of sweet, fried dough paired with Caramelized Passion Fruit Sauce. Start them the night before or make like Stan Makita and wake up at 3am. I prefer the former, but take your pick. Because waiting until the afternoon to dive in just isn’t an option.


The Recipe (from Leonard's Bakery Hawaii / Saveur )

1 tbsp. active dry yeast
1½ cups sugar
3 eggs
2 tbsp. unsalted butter, melted
½  cup milk
½ cup half & half
¼ tsp. kosher salt
4 cups bread flour (1 lb. 2 oz.), sifted
Canola oil, for frying
Passion Fruit Dipping Sauce (recipe below)

1. Combine yeast, 1 tsp. sugar, and 2 tbsp. water heated to 115° in a bowl; let sit until foamy, about 10 minutes; set aside. Beat eggs in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, ½ cup sugar, butter, milk, half & half, and salt; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.

2. On a lightly floured surface, roll dough into a 12″ square about ½″ thick. Using a knife, cut dough into 3″ squares; gather and reuse scraps. Place on greased parchment paper-lined baking sheets, at least 3″ apart; cover loosely with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.

3. Place remaining sugar in a large bowl; set aside. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using scissors, cut the donuts out of the parchment paper, leaving about 1″ of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet with a wire rack; let cool completely, then toss with sugar.

* 1/2 Cup Passion Fruit Juice
* 1 Cup Sugar
*  ¼ Cup Heavy Cream
* Heavy Pinch of Salt


Add juice and sugar to a saucepan. Heat on medium until, swirling occasionally to mix, until the mix turns golden brown. Remove from heat and add cream and salt.

*Passion fruit juice can be made by simmering passion fruit pulp for 10 minutes then straining