Chefs Mavro & Shigekane elevate the malasada by filling it with a lilikoi curd and serving it on a guava coulis with vanilla ice cream on Cooking Hawaiian Style.
Chef Shigekane & Chef Mavro’s Lilikoi Malasadas
- 3 cups Bread flour
- 1/4 cup Sugar
- 1 + 1/2 tablespoon + teaspoon Dry yeast (1 tablespoon + ½ teaspoon)
- 7 pieces Egg
- 2 teaspoons Salt
- 1 1/2 cup Butter
- 1 cup sugar
- 1/4 cup unsweetened lilikoi concentrate
- 4 tablespoons butter
- 1/2 Lemon, juiced
- 6 egg yolks
- 1 cup Guava concentrate
- 1 cup Simple syrup, half water, half sugar (bring to boil)
- Mix guava concentrate and syrup together.
- Mix flour, sugar, and yeast with dough hook.
- Add in about 1/3 of the eggs to form a firm paste.
- Mix on medium speed to develop the dough.
- Add the remaining eggs one by one, mix the dough for 15 more minutes, add the salt. Add the softened butter in three parts.
- Let the dough rise one time at room temperature, refrigerate for 2 hours. Form the malasadas and rise one more time.
- Fry the malasadas at 375 degrees. Drain in paper towels.
- Roll in sugar.
- Mix the sugar, butter, lemon and lilikoi, bring to a boil, whip the yolks with a part of the hot liquid, then pour yolk mixture back to the liquid.
- Return to simmer, keep whipping until edges start to bubble (do not bring to full boil). Strain and chill.
- With a pastry bag, fill the malasadas with the lilikoi curd.
- Pour a small pool of guava syrup on the plate; place three malasadas (golf ball size) in the middle and top with a scoop of Hawaiian Vanilla ice cream