I actually made these malasadas on Monday and passed them out to our neighbors as they shoveled the latest round of snow off their driveways. The recipe is here, and is billed as the Leonard's Bakery recipe. Malasada Day = Fat Tuesday in Hawaii.
Doubling the recipe resulted in many more than 2 dozen malasadas, plus I couldn't fry them fast enough before they became over-risen. We will see how the 10 I froze will reheat sometime in the future. They are basically a brioche dough, and if you eat them at Leonard's you will have the option of sugared/cinnamon sugared/li-hing mui sugared or filled. My favorite is the original, pictured below.