A malasada is the Portuguese doughnut especially associated with Madeira and the Azores. It is a small, round piece of sweet yeast dough that is deep-fried and traditionally coated in granulated sugar, often without a filling.
Malasadas became particularly important in Portuguese-American communities, including Hawaii, where they are associated with Shrove Tuesday. Portuguese immigrants brought the pastry to Hawaii in the late nineteenth century, and it became a local favorite through bakeries and home cooking.
Malasadas are sometimes compared with filled doughnuts, but a classic malasada is generally sugar-coated rather than injected with jam or custard. Filled versions do exist, especially in modern bakeries. The spelling and exact preparation can vary between Portuguese regions and diaspora communities.