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Homemade doughnuts without deep frying? These Hawaiian-inspired malasadas, baked in the oven and filled with Hey Boo’s kaya coconut jam and sweet pineapple, offer a delightful taste of the tropics.
What You Get
Kaya coconut jam
What You'll Need
Vanilla extract (optional)
Makes 12 malasadas
40 minutes active
2½ hours total
Pour ¼ cup lukewarm water into a small bowl, sprinkle with 2¼ teaspoons yeast and 1 teaspoon sugar, and stir to combine. Set aside until foamy, about 5 minutes.
In a large bowl, add 2 cups flour, ¼ cup sugar, and ½ teaspoon salt and whisk to combine. Add the yeast mixture, 2 tablespoons melted butter, 1 egg, and ½ cup milk. Stir with a silicone spatula until a sticky dough forms. Cover the bowl and let the dough rise in a warm place until puffed and airy, 1½ hours.
Meanwhile, trim, core, and dice the pineapple into ¼-inch pieces until you have 2 cups. In a bowl, toss the pineapple with 1 tablespoon sugar and 1 teaspoon vanilla extract, if you have any on hand. Cover and refrigerate until ready to fill the doughnuts.
Line a sheet pan with parchment. Generously flour a work surface, turn out the dough, and generously flour the dough. Pat into a thick rectangle, just big enough to cut out 12 rounds with a 2½-inch round cutter dipped in flour. Space the rounds on the prepared pan. Loosely cover with plastic wrap or a towel and let rise until puffed, 30 minutes.
Preheat the oven to 375ºF. Uncover the doughnuts and bake until light golden brown, 13 to 15 minutes. In a shallow bowl, melt 2 tablespoons butter in the microwave. In another shallow bowl, pour ½ cup sugar.
Brush the hot doughnuts all over with a thin layer of melted butter, then toss in the sugar to coat. Using a paring knife, cut a pocket into the side of each doughnut. Spoon the coconut jam into the pockets, followed by some of the pineapple, and serve warm or room temperature.
Contains: wheat, milk, eggs.