The Hawaiian doughnut originally from Portugal and traditionally made without a hole is the malasada.
Malasadas are yeast-raised, egg-rich doughnuts that are deep-fried and coated with granulated sugar. Unlike a ring doughnut, a malasada is generally a whole, pillow-shaped piece of dough. Modern versions may be filled with custard, coconut cream, chocolate, or tropical fruit preparations.
Portuguese immigrants brought the pastry tradition to Hawaii, where malasadas became especially popular through bakeries and community celebrations. The pastry is often linked to Shrove Tuesday, the day before Lent, when rich foods were traditionally used before the fasting season.
Malasadas are sometimes confused with Portuguese filhós or with generic Hawaiian fried pastries. Their identity comes from the Portuguese doughnut tradition and Hawaii’s distinctive local baking culture. Leonard’s Bakery in Honolulu is particularly famous for popularizing malasadas among visitors, although the pastry is made by many Hawaiian bakeries.