Guava Malasadas
Yield12 malasadas
Prep30 minutes
Bake5 min
Chill2 hours
LevelIntermediate
Texture goal
Soft, pillowy doughnuts with a rich guava filling and a light sugar glaze.
Indulge in tropical sweetness with these Guava Malasadas, featuring a soft, pillowy doughnut filled with luscious guava jam and coated in a light sugar glaze.
Why you'll want it now — A tropical twist on a classic treat, these malasadas are filled with sweet guava for a burst of island flavor.
Why this recipe works
The dough's enriched texture, achieved through a balance of milk, butter, and eggs, creates a soft and airy foundation perfect for holding the vibrant guava filling. The sugar glaze adds a delicate sweetness that enhances the tropical flavor profile.
Equipment
- Large mixing bowl
- Small saucepan
- Wooden spoon
- Rolling pin
- 3-inch round cutter
- Deep fryer or heavy pot
- Slotted spoon
- Wire rack
- Baking sheet
- Parchment paper
How to make it
- In a large mixing bowl, combine flour, sugar, yeast, and salt.
- Gradually add warm milk, eggs, and softened butter to the dry ingredients, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and roll it out to about 1/2 inch (1.3 cm) thick on a floured surface.
- Use a 3-inch (7.5 cm) round cutter to cut out circles of dough.
- Place a spoonful of guava jam in the center of each circle, fold the dough over, and pinch the edges to seal.
- Place the filled malasadas on a parchment-lined baking sheet, cover, and chill for 2 hours.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry the malasadas in batches for 2-3 minutes on each side until golden brown.
- Remove from oil with a slotted spoon and drain on a wire rack.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Dip each malasada in the glaze while still warm and allow to set on the wire rack.
Enjoy a taste of the tropics with these irresistible Guava Malasadas, perfect for any sweet craving.
How you'll know it's ready
Malasadas are ready when they are golden brown and puffed up, and the internal temperature reaches 190°F (88°C).
Convection oven? (and if you don't have one)
For standard ovens, the written frying temperature is perfect. If using a convection oven to keep the malasadas warm, reduce the temperature by 25°F and check a few minutes early.
Frosting, filling & glaze notes
The glaze should be smooth and thin enough to coat the back of a spoon, falling in a slow ribbon.
