The Hawaiian doughnut that is deep-fried and coated in sugar is called a malasada.
Malasadas originated in Madeira, Portugal, where they were traditionally made for Carnival before Lent. Portuguese immigrants from Madeira and the Azores brought the pastry to Hawaii during the plantation era of the 1870s. In Hawaii, the name is commonly spelled “malasada,” while “malassada” is closer to the Portuguese spelling.
A malasada is made from yeasted dough, fried without a central hole, and rolled in granulated sugar. Cinnamon, filled custard, chocolate, or other flavored fillings may appear in modern versions, but the classic plain sugar-coated form is the best-known style. Its Hawaiian identity reflects adaptation and popularity rather than an origin in the islands.
It is not the same as Spam musubi, loco moco, or poke, which are savory Hawaiian foods rather than fried pastries. The Portuguese connection also explains why similar fried doughs appear in Madeira, the Azores, and Portuguese communities elsewhere.