Ube Filled Malasadas from King's Hawaiian Bakery & Restaurant feature fluffy, golden-fried doughnuts infused with vibrant purple ube filling, delivering a sweet, creamy center contrasted by a light, airy exterior dusted with powdered sugar.
Equipments
- Mixing bowls
- Stand mixer (with dough hook)
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Baking sheet
- Plastic wrap or clean kitchen towel
- Rolling pin
- Cookie cutter or round cutter
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Cooling rack
- Small saucepan
- Piping bag (with round tip)
- Spoon
- Sifter (for powdered sugar)
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
- 1 cup ube halaya (purple yam jam)
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
Ensure your all-purpose flour is fresh for optimal dough texture, and use active dry yeast that's not expired to guarantee proper dough rising. Whole milk and unsalted butter should be at room temperature to blend seamlessly for a tender crumb. When handling ube halaya, choose a smooth, high-quality version to achieve the authentic sweet and creamy filling. Vegetable oil used for frying must be heated to the right temperature, around 350degF, to create golden, airy malasadas without absorbing excess grease. Your Ube Filled Malasadas from King's Hawaiian Bakery & Restaurant copycat menu will shine with these carefully selected and prepared ingredients.
Instructions
- Proof the yeast: Warm the milk and mix with sugar and active dry yeast in a mixing bowl; let sit until foamy.
- Combine wet ingredients: Add eggs, melted butter, and vanilla extract; whisk until blended.
- Mix dry ingredients: In a stand mixer bowl, combine flour and salt.
- Form dough: Pour wet mixture into dry ingredients and knead with dough hook until smooth and elastic (5-7 min).
- First rise: Transfer dough to a greased bowl, cover with plastic wrap/kitchen towel, and let rise until doubled (about 1–1.5 hours).
- Shape malasadas: Roll out dough on floured surface to 1/2-inch thickness; cut rounds with cookie/round cutter.
- Second rise: Arrange rounds on a baking sheet, cover, and let rise until puffy (30–45 min).
- Heat oil: Preheat deep fryer/pot with vegetable oil to 350°F (175°C).
- Fry malasadas: Fry batches until golden brown (1–2 min per side); use slotted spoon to transfer to cooling rack.
- Make ube filling: Whisk together ube halaya and heavy cream in a small saucepan over gentle heat until smooth; cool slightly then transfer to piping bag.
- Fill malasadas: Use a small knife or piping tip to poke a hole in each malasada; pipe in ube filling.
- Dust & serve: Sift powdered sugar over filled malasadas before serving.
Substitution
Ube Filled Malasadas from King's Hawaiian Bakery & Restaurant copycat menu can be adapted by substituting ube halaya with taro paste or sweet purple yam puree if ube is unavailable in your area. Whole milk can be swapped with any plant-based milk such as almond or oat milk to accommodate dairy-free preferences. When deep-frying, ensure the oil temperature remains steady around 350degF (175degC) to achieve a crispy outside and fully cooked inside without absorbing excess oil. For piping the filling, if you don't have a piping bag, a zip-top bag with one corner snipped off works as a convenient alternative. You should store malasadas in an airtight container at room temperature for up to 2 days to maintain freshness and softness.
Tips
Ensure your yeast is fresh and proof it in warm (not hot) milk to activate properly; a foamy mixture indicates readiness. Use a stand mixer with a dough hook to knead the dough until elastic, which helps develop gluten for a fluffy texture. Maintain consistent oil temperature at 350degF (175degC) during frying to achieve a golden exterior without absorbing excess oil. When filling your malasadas, allow the ube cream to cool slightly to prevent melting the dough, ensuring a distinct creamy center with every bite.
Nutritions
Ube Filled Malasadas from King's Hawaiian Bakery offer a delightful blend of simple carbohydrates from all-purpose flour and sugars, providing quick energy. The ube halaya filling adds a unique source of antioxidants and vitamins, particularly vitamin C and A, found in purple yams. Whole milk, eggs, and butter contribute moderate protein and essential fats to support muscle repair and hormone regulation. Your indulgence in these malasadas also delivers a satisfying dose of calories, so enjoy them as an occasional treat within a balanced diet.
Storage
Store your ube filled malasadas in an airtight container at room temperature for up to 2 days to maintain their fluffy texture and creamy center. To keep them fresh longer, refrigerate for up to 5 days, but reheat gently in the oven to restore their crispy exterior without compromising the ube filling. Avoid freezing, as it can alter the texture of both the dough and the delicate ube cream inside.
Variation or Alternatives
You can substitute ube halaya with taro paste or sweet purple sweet potato for a different but still colorful filling. For a lighter texture, try cold-proofing the dough overnight in the fridge to enhance flavor and dough extensibility. Instead of frying, bake the malasadas at 375degF for 12-15 minutes until golden, offering a less oily alternative. Incorporate cinnamon or nutmeg into the dough to add a warm spice note that complements the sweet ube filling.
Allergies
Ube Filled Malasadas contain common allergens such as wheat (all-purpose flour) and dairy (whole milk, unsalted butter, heavy cream), which may trigger reactions in individuals with gluten or lactose intolerance. Eggs are also present, posing a risk for those with egg allergies. If you have any food allergies, make sure to review ingredient specifics or consult with the bakery before enjoying your treat.
Why this recipe?
The Ube Filled Malasadas from King's Hawaiian Bakery & Restaurant offer a unique blend of fluffy, golden dough with a creamy, vibrant purple ube filling that stands out from traditional malasadas. Their perfect balance of sweetness and light texture makes each bite irresistibly satisfying, appealing to fans of both classic and innovative flavors. You'll find that recreating this treat at home allows you to customize the filling intensity and freshness, capturing the essence of this beloved Hawaiian dessert. This makes it a worthwhile culinary project for those wanting to experience a taste of local culture with a personal touch.