Malasadas

Cup of Yum
1. Place the milk in a glass liquid measuring cup. Heat in the microwave for 1 minute. In the bowl of a stand mixer fitted with a dough hook, combine the hot milk with the yeast and 1 tablespoon of sugar. Stir lightly. Let sit until the mixture is foamy, about 5 minutes.
2. Beat the remaining ¼ cup sugar, eggs, butter, and salt into the yeast mixture. Add half the flour and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. It's all right if it is still a little tacky. Add more flour, about 2 tablespoons at a time, if the dough is still too sticky.
3. Grease a large bowl with a little oil. Transfer the dough to the bowl and cover with plastic wrap sprayed with cooking spray so the dough won't stick to it if it rises a lot. Let rise at room temperature until it doubles in size, about 1 hour.
4. Turn the dough out onto a well-floured surface and cut into 16 equal pieces. Take each piece and pinch it into a ball shape, being careful not to overwork. Once they're nice and round pat each piece between your hands, flattening it out a little so it looks like a fat disc. Optional: Place each dough piece on a 4-inch square of parchment paper. This will make it easier to handle them gently and put them in the oil after they rise. Cover dough pieces with a kitchen towel, and let rise in a warm place until they puff up, about 45 minutes.
5. About 10 minutes before the doughnuts are done rising, heat oil to 350 degrees F. in a deep fryer or Dutch oven. Line a plate or cooling rack with paper towels, for draining. Set aside.
6. Carefully add the malasadas to the oil, a few at a time. Be careful not to crowd them. Cook 45-60 seconds, until the bottoms are deep golden.
7. Use a slotted spoon or oil strainer to carefully remove malasadas to a prepared plate or rack. Let cool for a few minutes.
8. Once the malasadas are cool enough to handle (but still very warm), roll in sugar until well coated and set aside. Serve immediately. (If you are going to fill the malasadas, allow them to cool completely before filling and serving.)

Haupia Filling

1. Heat coconut milk and whole milk in a heavy saucepan over medium-low heat until hot but not boiling.
2. While milk heats, whisk together yolks, sugar, cornstarch, and salt in a medium-sized mixing bowl until smooth. Slowly add hot milk to the yolk mixture, whisking constantly.
3. Transfer mixture to saucepan and cook over low heat, stirring constantly, until thickened. Do not boil.
4. Remove from heat and stir in vanilla and coconut extract. Cover and chill for 3-4 hours until cold and thick.
5. Place haupia filling in a piping bag. Poke a hole into each malasada with the back of a chopstick or a dowel. Place the tip of the bag into the hole and fill until full. Serve immediately.

Cheater Filling

1. If you don't feel like going through the process to make the filling from scratch, just use a package of instant coconut pudding and use ½ cup less milk than what the package recommends (or just add milk until you reach the consistency you want). Use 2-3 packages to fill all 16 doughnuts.