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The Best Malassada Bakeries in Honolulu | Eater
"Opened in 1952 and recognizable by a giant blinking retro sign, this high-volume bakery is a tourist magnet where malassadas are fried to order, ensuring an unparalleled freshness and delicate lightness. The simplest version—an unfilled malassada dusted in cinnamon sugar—lets the warm, sweet, eggier-than-a-mainland-doughnut dough shine and was the reviewer’s favorite; filled versions with haupia (creamy coconut) and dobash (rich chocolate) are tasty but often unnecessary next to the pristine fried dough." - Hillary Dixler Canavan
