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Malasadas with Guava and Lilikoi Filling
Ingredients
  • subheading: for the dough:
  • ½ cup whole milk
  • 1 ½ tsp active dry yeast
  • 2 ¾ cup (350 grams) bread flour
  • ¼ tsp kosher salt
  • ⅓ cup sugar, plus more for coating the malasadas
  • 2 eggs
  • 1 tbsp unsalted butter, melted
  • ¼ cup heavy cream
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • ¼ tsp ground nutmeg (optional)
  • vegetable or other neutral-tasting oil, for frying
  • subheading: for the guava filling (double if using for the full batch of donuts):
  • ½ cup guava concentrate OR 2 cups guava juice, to be reduced to ½ cup
  • 2 large eggs
  • 2 large egg yolks
  • 2 tbsp sugar (or more if the guava is particularly tart)
  • 3 tbsp (about 22g) unsalted butter, divided and softened
  • a few drops red food coloring (optional, of course)
  • subheading: for the lilikoi (passion fruit) filling (double if using for the full batch of donuts):
  • ½ cup lilikoi concentrate OR 3 cups lilikoi juice, to be reduced to ½ cup
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup sugar (or more if the lilikoi is particularly tart)
  • 3 tbsp (about 22g) unsalted butter, divided and softened
Steps
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