Malasadas Recipe

Malasadas Recipe with Raspberry Curd and Mango Lime Curd

Summer is just around the corner, so there’s no better time to indulge in some homemade goodies. 

Imagine yourself relaxing in the sun and eating Malasadas filled with tangy raspberry curd and tropical mango lime curd. 

You’ll feel like you’re in a tropical paradise with these fried doughnuts flavored with Kerrygold® Salted Butter.

Malasadas with Raspberry Curd and Mango Lime Curd

Malasadas Recipe with Raspberry Curd and Mango Lime Curd

Here are some irresistible Malasadas to tempt you. These Malasadas are made with fresh, sweet dough and filled with delicious, creamy fillings. 

The Raspberry Curd and Mango Lime Curd add a unique and delicious flavor to every bite. Serve them warm with a drizzling of caramel sauce for an extra treat.

These fried doughnuts are filled with tangy raspberry curd and tropical mango lime curd, then rolled in flavored sugar for an extra burst of flavor. 

Inspired by Hawaii and made with Kerrygold®, these sweet fried doughnuts are the perfect treat.

Prep Time: 30 minutes.

Cook Time: 20-25 minutes.

Yield: Makes approximately 12 malasadas



  • 2 tsp dry active yeast
  • 1/4 cup warm water
  • 1 tbsp sugar
  • 4 eggs
  • 2/3 cup milk
  • 1/2 cup Kerrygold® Salted Butter, melted and cooled
  • 1 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 2 tsp nutmeg
  • Frying oil

Raspberry Curd:

  • 1 cup sugar
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 8 large egg yolks
  • 1/4 tsp salt
  • 10 tbsp Kerrygold® Salted Butter, cut into pieces
  • 1 cup raspberries

Mango Lime Curd:

  • 1 cup sugar
  • 1 tbsp lime zest
  • 1/4 cup fresh lime juice
  • 8 large egg yolks
  • 1/4 tsp salt
  • 10 tbsp Kerrygold® Salted Butter, cut into pieces
  • 1 cup diced fresh mango

Raspberry Sugar:

  • 1.2 oz freeze-dried raspberries
  • 2 cups sugar

Mango Sugar:

  • 1.7 oz freeze-dried mangoes
  • 2 cups sugar


Preparing the Malasadas Dough:

  1. In a medium bowl, combine the dry yeast, warm water, and 1 tablespoon of sugar. Let it sit for 5 minutes until frothy.
  2. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, nutmeg, and salt.
  3. Make a well in the center of the dry ingredients and pour in the yeast mixture, along with milk, melted Kerrygold® Salted Butter, eggs, and vanilla extract.
  4. Mix until a smooth dough forms, adding more flour if needed. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour, until doubled in size.

Frying the Malasadas:

  1. Once the dough has risen, punch it down and divide it into golf ball-sized pieces. Place them on greased baking sheets and let them rest for 15 minutes.
  2. Heat frying oil in a heavy, tall-sided pan until it reaches 310°F.
  3. Working in batches, fry the malasadas until golden brown on both sides, about 7-10 minutes. Drain them on paper towels.

Preparing the Curds:

  1. For the Raspberry Curd: In a saucepan, whisk together sugar, lemon zest, egg yolks, lemon juice, and salt. Cook over medium heat until thickened. Remove from heat and fold in pureed raspberries. Chill until cool.
  2. For the Mango Lime Curd: Repeat the process above, substituting lime zest, lime juice, and pureed mango for flavor.

Making the Flavored Sugars:

  1. For Raspberry Sugar: Blend freeze-dried raspberries into a powder, then mix with sugar.
  2. For Mango Sugar: Blend freeze-dried mangoes into a powder, then mix with sugar.

Assembling the Malasadas:

  1. Once the malasadas have cooled, roll half in Raspberry Sugar and half in Mango Sugar.
  2. Use a small pairing knife to poke a hole in each malasada, then fill two pastry bags with Raspberry Curd and Mango Lime Curd.
  3. Fill the malasadas with the corresponding curd flavors and serve immediately.
  4. With the combination of fluffy malasadas, tangy curds, and flavorful sugars, these tropical-inspired treats are perfect for any summer gathering. Enjoy the taste of paradise with every bite, and savor the flavors of Kerrygold® Salted Butter in every mouthful.

Malasadas & My Story

The weather is finally perfect in the Napa Valley. Our spring still felt like winter, with lots of rain and cold. 

Then, it immediately went to triple digits, and the heat was unbearable. Doing anything was a major chore, and turning on the oven to bake was the last thing I wanted to do. 

Now, it has finally cooled down just a bit to a nice subtle heat. Finally, I can bake again.

With it staying light out so much later in the day, it’s a great time for some summer entertainment, which is never a weekend occasion for me, always a Tuesday. 

The life of a restaurant worker. I love to make something yeasted in the summer because the dough always rises so fast! 

I can just put the covered bowl out to rise on the backyard porch, and in no time, it’s rising to the top of the bowl.

When deciding what to make for a little Tuesday house gathering, I wanted to go a bit tropical. But it is also encased with delicious Kerrygold® buttery goodness. 

That bright yellow color when you open the package always gets me. Other butters look so pale and flavorless in comparison. 

Malasadas kept coming to mind. They are so popular in Hawaii. A place and culture that has always tugged at my heartstrings. When I think of vacation or summer or my happy place, it’s there.

So, I finally decided to let that dough rise, heat up some oil, and make some. Enriched sweet fried dough, I knew I needed to add something with a tang to it. 

Mango lime curd and raspberry curd were my final decisions. Both are tart enough to balance out the fried dough but also have that luscious quality from lots of Kerrygold® Salted Butter added in. 

Then, I made some flavored sugars to roll around the outside to change it up from the standard cinnamon sugar coating.

Recipe Credit:

  • Raspberry Curd Recipe From Martha Stewart Living
  • Mango Lime Curd Adapted From Martha Stewart Living
  • Malasada Recipe From Leonard’s Bakery

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