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Fluffy Lilikoi Malasadas

Estee
Soft malasadas made with an easy dough and filled with lilikoi cream
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Servings 10 large donuts

Ingredients
  

For the malasada dough:

  • 2 1/4 tsp instant yeast
  • 3/4 cup warm milk
  • 1/3 cup sugar
  • 3 eggs
  • 1/2 cup (113 grams) butter, melted
  • 4 cups white flour, sifted
  • 1/2 tsp salt

For the lilkoi curd:

  • 1/2 cup lilikoi pulp, fresh or frozen or 100% lilikoi juice
  • 1/4 cup sugar
  • 85 gram butter
  • 2 eggs
  • 2 egg yolks
  • 250 ml(one container) sweet whipping cream

Instructions
 

for the malasadas:

  • Mix yeast, warm milk, and sugar in the bowl of a stand mixer and let sit till foamy, a few minutes.
    Add the paddle attachment and add the eggs and butter and mix to combine.
    Sprinkle over the flour and salt and mix the dough on medium speed to soft but still slightly sticky, 4 minutes.
    Place in an oiled bowl and let rise till doubled in size.
    At this point make the curd
    Once doubled, Roll out the dough about 1/4 inch thick and cut out circle shapes. you can make about 8 large donuts and 10 donut holes or 10 large malasadas.. gather the leftover dough into a ball and roll it out to punch out the last couple donuts. Place all donuts onto an oiled parchment paper sheet and let rise for 30 minutes.
    heat up 2 inches of oil to fry and when the oil shimmers, gently slide in the donuts, flipping when golden. they should fry 1-2 minutes per side. i like to check the inside temperature of one (it should be 190-195F/ 88-90 C), to make sure they are fully cooked inside.
    the frying oil should be kept at 350-360F (175-182 C).
    The malasadas should feel light for their size when they are ready!
    IMMEDIATELY place the hot malasadas straight from the oil into a bowl or paper bag, pour over some sugar and toss them to coat. I like to use a bit of sugar (around 1/4 cup), and add more with each batch of malasadas.
    If you use a bunch of sugar at once it will get oily and not stick!
    Place seam side up in a tray to get ready to be filled.

For the lilikoi curd:

  • Add lilikoi juice/puree, sugar and butter to a small saucepan set over low heat. Stir and cook until the butter is melted.
  • In a separate bowl, whisk the eggs (2 eggs), and egg yolk (2 yolks) very well.While whisking the eggs, slowly pour in the warm lilikoi/butter mixture into the egg mixture. you must whisk constantly to not curdle the eggs.
    Once combined, pour the whole mixture back into the saucepan and heat once again, stirring continuously until the mixture thickens, 4-6 minutes. It should be the consistency of Pantene conditioner!
    Set a strainer over a glass bowl and pour in the lilikoi curd. Press the curd against the strainer to help it through the holes and then scrape the curd off the bottom of the strainer into the bowl. Try your homemade curd!! delicious!Cover the curd with cling wrap, being sure to press the cling wrap onto the top of the curd so it sticks. 
    This prevents any air from creating a "crust" while it cools.Place in the fridge and let sit while the dough rises. The curd can be made up to a week in advance.
    Once cooled, whip the cream till soft peaks form and then add the curd, whip to combine and until the cream turn pale yellow in color, scraping down the edges of the mixing bowl once.
    Transfer to a piping bag

To finish:

  • Slice a small slit in the top of each malasada and fill with a squeeze of cream. Add a swirl of cream to the tops and finish with a little extra fresh passionfruit pulp, if desired. Enjoy!