Malasadas (Plain or Haupia Filled)

• Heat the milk in a glass liquid measuring cup in the microwave for 1 minute. In the bowl of a stand mixer*, combine the hot milk with the yeast and 1 tablespoon sugar. Stir lightly, and let sit until the mixture is foamy*, about 5 minutes (*see "tips" above).
  
• Using the dough hook and beat the eggs, butter, 1/4 cup sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 1/4 cup), 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 ok if it is still a little tacky (see picture above). Add more flour, about 2 tablespoons at a time, if the dough is still too sticky.
  
• 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.
  
• Turn the dough out onto a well-floured surface, and cut into 16 equal pieces. Take each piece and pinch into a ball shape being careful not to overwork. Once it's 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" square of parchment paper, this will make it easier to handle gently and put 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.
  
• About 10 minutes before the doughnuts are done rising, heat oil to 350-degrees in a deep fryer or Dutch oven (I actually used my electirc fondue pot and it worked perfectly). Carefully add the malasadas to the oil, a few at a time. Be careful not to crowd them. When the bottoms are deep golden, after 45 seconds to a minute, use a metal slotted spoon or wooden chopstick to flip; cook until they’re deep golden all over.
  
• Use a slotted spoon or oil strainer to carefully remove malasadas to a plate or cooling rack lined with paper towels.
  
• Once the malasadas are cool enough to handle (but still very warm), roll in sugar until well coated and set aside. Serve immediately.
  

For Haupia Filled Malasadas:

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

CHEATER FILLING:

• 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 1/2 cup less milk than what the package reccomends (or just add milk until you reach the consistency you want). Use 2-3 packages to fill all 16 doughnuts.