At first glance, malasadas and doughnuts seem pretty similar. Both are fried, sweet, and offer a great variety of delicious fillings. But if you’ve ever had a malasada, specifically a fresh one from a place like Onoh’s, you know it goes far beyond that.

Malasadas have been gaining popularity outside of Hawaii in recent years, and Utah has embraced them with open arms. More people are discovering these warm, sugar-coated treats and wondering how they compare to the doughnuts they’ve grown up with.

So what actually sets a malasada apart from a doughnut? Is it the texture? The fillings? The history? Let’s break it down and take a closer look at why these two pastries might look similar but bring something unique to your table.

A Quick Look at Origins

Doughnuts, as we know them today, have roots in several places. Dutch settlers brought a version of them to early America, and by the 20th century, the American doughnut had taken shape: ringed, fried, and often glazed. Over time, doughnuts evolved into a mass-produced treat, commonly found in grocery stores, gas stations, and national chains.

Malasadas, on the other hand, have a more diverse story. They originated in Portugal and were traditionally made just before Lent to use up sugar and butter. In the late 1800s, Portuguese immigrants brought their malasada recipes to Hawaii. There, the treat gained popularity and became part of the islands’ local food culture.

In Hawaii, malasadas are often associated with Malasada Day, celebrated on Shrove Tuesday (the day before Lent begins). They’re usually made in small batches and are best when served hot and fresh. While doughnuts became tied to convenience and mass production, malasadas stayed closer to their homemade roots, something that’s still reflected in how they’re prepared and served today at places like Onoh’s.

Part of what makes malasadas special is the timing. They’re made to order and served hot. That freshness means everything. You don’t get the same softness or warmth from doughnuts that have been sitting in a display case for hours. At Onoh’s, every malasada is fried and filled after you order it, so the base stays light, and the flavor comes through clean and full.

Sugar, Fillings, and Customization

Doughnuts often come with a glazed or frosted coating, sometimes sprinkled or filled with a handful of standard options like jelly, custard, or chocolate. The flavors are familiar and easy to find, but they tend to follow a set pattern.

Malasadas bring their own unique twist. They’re coated in sugar, typically white, powdered, or cinnamon, and served warm. That sugar melts just slightly into the surface, giving each bite a soft crunch and a satisfying finish.

At Onoh’s, you can take it even further. Our build-your-own menu lets you choose not only your sugar coating but also your filling and drizzle. Fillings include haupia (coconut cream), Nutella, lemon, cookie butter, Bavarian cream, and more. Drizzle options add extra flavor with tropical notes like guava, mango, passion fruit, raspberry, and caramel.

This level of customization makes the ordering experience more unique and fun. You get to mix and match, try new combinations, and tailor your order to exactly what you’re craving. Whether you stick with a favorite or change it up each visit, malasadas offer more room to experiment.

When to Eat Them And Why People Are Obsessed

Doughnuts have long been tied to early mornings. They’re a go-to option for breakfast runs, coffee shop stops, or office treats. While malasadas can be enjoyed at those same times, their appeal stretches even further.

Malasadas are versatile enough to work as a dessert after a meal, an afternoon snack, or even a side to something savory. Because they’re made fresh throughout the day at Onoh’s, there’s no need to show up early to get the best selection. Whether it’s 10 a.m. or 3 p.m., your malasada is fried, filled, and finished just for you.

They’re also great for sharing. Bring a box to a birthday party, use them as a weekend treat for the family, or surprise coworkers during a slow afternoon. The warmth, softness, and made-to-order freshness give malasadas that something extra that turns a simple snack into a memorable treat.

The combination of texture, warmth, and flavor is a big part of the obsession. They’re soft but not soggy, sweet without being too heavy, and easy to eat while warm. Add to that the option to customize your order, and it becomes something people look forward to, not just as an occasional treat, but as a treat that feels a little special every time.

Sweet or Savory? With Malasadas, You Can Choose

At Onoh’s, malasadas don’t stop at dessert. They also show up on the savory side of the menu, serving as the bun for breakfast sandwiches and burgers. The dough is slightly sweet, soft, and just sturdy enough to hold layers of melted cheese, eggs, and meat. That balance of sweet and savory creates something unique.

Popular picks include the Spam, Egg & Cheese, a nod to Hawaiian comfort food, and the BBQ Burger, which pairs cheddar, lettuce, and tangy sauce with a fresh malasada bun. The Kaluha Burger adds grilled pineapple and slaw for an extra layer of flavor.

These sandwiches are filling without being too heavy, and the malasada bun adds a texture and taste that’s different from anything else in town. Whether you’re craving a quick breakfast or something bold for lunch, malasadas are a fun break from a boring sandwich.

Where to Find Malasadas in Utah

If you’re in Utah and wondering where to try a malasada, Onoh’s is your go-to. With locations in Provo and Pleasant Grove, they’re making it easier than ever to experience these pastries the way they were meant to be: hot, fresh, and made to order.

Onoh’s started as a food trailer and quickly grew thanks to word of mouth and repeat customers. People came back for the flavor, but they stayed for the service, the family-run energy, and the chance to try something a little different. Whether you’re near Utah County or just passing through, it’s worth stopping in.

Each location follows the same process. No pre-made batches, no shortcuts. Every malasada is crafted by hand, with care and consistency.

A Treat Worth Knowing

While malasadas may look a little like doughnuts, their texture, flavor, and roots set them apart. They’re soft, warm, and customizable, with a story that connects Portuguese tradition and Hawaiian culture right here in Utah.

If you haven’t tried one yet, stop by Onoh’s in Pleasant Grove. Each malasada is fried to order and made with care, whether you want something simple, filled, or covered in tropical drizzle. 

Once you taste the difference, you’ll get the hype.