Malasadas Two Ways

Ingredients

• 2 tablespoons fast-acting instant yeast
• ¼ cup warm water (115°F)
• 2 teaspoons plus 1 cup sugar, plus more for coating
• 6 large eggs
• 1 cup whole milk
• 1 cup evaporated milk
• 4 tablespoons (½ stick) unsalted butter, melted
• 8 cups bread flour, plus more for dusting
• ½ teaspoon salt
• Vegetable oil, for frying

For the Haupia Pudding:

• 1 (13.5-ounce) can coconut milk
• ¼ cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

For the Guava Pudding:

• 1 cup whole milk
• ¼ cup plus 2 tablespoons sugar
• 3 large egg yolks
• 1 tablespoon cornstarch
• ⅛ teaspoon salt
• ¼ cup guava puree
• 1½ teaspoons unsalted butter
• ½ teaspoon vanilla extract

Instructions

1. 1
   In a small bowl, combine the yeast, warm water, and 2 teaspoons of the sugar. Set aside until foamy, about 10 minutes.
2. 2
   In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs until light and fluffy. Add the whole milk, evaporated milk, melted butter, remaining 1 cup sugar, and yeast mixture and mix until well combined.
3. 3
   With the motor running, slowly add the flour and salt. Mix the dough until well combined and smooth, about 10 minutes.
4. 4
   Transfer the dough to a lightly greased bowl and cover with a clean towel. Place in a warm area and allow it to rise until doubled in size, at least 45 minutes or up to 2 hours.
5. 5
   Grease a rimmed baking sheet. Once the dough has risen, transfer it to a lightly floured surface. Roll or press the dough out to about 1 inch thick. Using a floured cookie cutter, cut 3-inch dough rounds. Place the dough rounds on the prepared baking sheet. Cover with a clean towel and allow to rest for at least 30 minutes.
6. 6
   Put some sugar in a large bowl and set aside. In a medium saucepan, heat about ½ inch of oil over medium-high heat to 375 degrees F. Set a wire rack over another rimmed baking sheet.
7. 7
   Working with a few dough rounds at a time, carefully lower the malasadas into the oil to fry. Do not crowd the malasadas. Fry until golden brown, 3–5 minutes on each side. Transfer the malasadas to the wire rack to cool slightly, then put them in the bowl of sugar and toss to coat evenly with sugar. Return the coated malasadas to the rack.
8. 8
   If you are stuffing your malasadas, put the haupia or guava filling in a piping bag fitted with a metal tip. Push the tip into the side of the malasada and fill with the pudding.
9. 9
   For the Haupia Pudding:
   In a medium saucepan, combine the coconut milk, sugar, and cornstarch and heat over medium heat, stirring constantly. Cook until the mixture has thickened, 3–5 minutes.
10. 10
    Remove the pan from the heat and stir in the vanilla. Pour the filling into a bowl and cover with plastic wrap, pressing the plastic wrap down on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 1 hour, until set. Keep chilled until ready to use.
11. 11
    For the Guava Pudding:In a medium saucepan, combine the milk and 2 tablespoons of the sugar and bring to a simmer over medium-high heat.
12. 12
    In a medium bowl, whisk together the remaining ¼ cup sugar, egg yolks, cornstarch, and salt. Slowly add the heated milk to the yolk mixture, stirring constantly.
13. 13
    Return the mixture to the saucepan and cook, stirring constantly, until thickened, 2–3 minutes.
14. 14
    Remove from the heat and add the guava puree, butter, and vanilla. Whisk until smooth. Pour into a shallow dish and cover with plastic wrap, pressing the plastic wrap down on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 1 hour, until set. Keep chilled until ready to use.