• Combine 3¼ cups bread flour, 2¼ teaspoons instant yeast, ⅓ cup granulated sugar, 2 tablespoons powdered milk (if using) and 1 teaspoon fine sea salt in the bowl of a stand mixer.
• Add ⅔ cup evaporated milk, ¼ cup warm water, 2 large eggs, and 1 teaspoon vanilla extract. Mix on low speed until the wet ingredients are fully incorporated and a shaggy dough begins to form.
• Add the softened ¼ cup salted butter a little at a time, mixing after each addition until it is absorbed into the dough.
• Knead on medium speed for 6 to 8 minutes, until the dough becomes smooth and tacky but not wet.
• Transfer the dough to a lightly greased bowl and cover it. Let it rise in a warm place until doubled in size, about 60 to 90 minutes.
• Turn it out onto a lightly floured surface. Divide into 14 equal portions (about 2.2 ounces each) and place on a parchment-lined baking sheet, leaving space between each one. Cover loosely and let rise until puffy and slightly expanded, about 30 to 40 minutes.
• Heat 40 ounces neutral oil in a large, heavy-bottomed pot to 325°F-335°F.
I like to cut the parchment paper around the risen donuts so that each one can be picked up independently and gently dropped in the hot oil.
• Fry the dough balls in batches, turning, until deep golden brown and cooked through, about 2 to 3 minutes per side. The internal temperature of the donuts should be 190℉ when done.
• Transfer to a wire rack lined with paper towels and let drain.
• Roll the warm malasadas in a bowl with ¾ cup granulated sugar until fully coated.

How to Fill Hawaiian Malasadas (Optional)

• Let them cool completely, then puncture a hole with a chopstick or paring knife and gently move it around to create a cavity within, ensuring you do not break through the sides.
• Fill a pastry bag with the desired filling (pastry cream, coconut cream, ube cream, chocolate pudding, or fruit preserves) and pipe in until the donut feels full and heavy.