Malasadas with guava and lilikoi filling

INGREDIENTS

for the dough:

1/2 cup

whole milk

1 1/2 tsp

active dry yeast

2 3/4 cups

bread flour

1/4 tsp

kosher salt

1/3 cup

sugar, plus more for coating the malasadas

eggs

1 tbsp

unsalted butter, melted

1/4 cup

heavy cream

1 tsp

vinegar

1 tsp

vanilla extract

1/4 tsp

ground nutmeg (optional)

vegetable or other neutral-tasting oil, for frying

for the guava filling (double if using for the full batch of donuts):

1/2 cup

guava concentrate OR 2 cups guava juice, to be reduced to 1/2 cup

large eggs

large egg yolks

2 tbsp

sugar (or more if the guava is particularly tart)

3 tbsp

(about 22g) unsalted butter, divided and softened

few drops red food coloring (optional, of course)

for the lilikoi (passion fruit) filling (double if using for the full batch of donuts):

1/2 cup

lilikoi concentrate OR 3 cups lilikoi juice, to be reduced to 1/2 cup

large eggs

large egg yolks

1/4 cup

sugar (or more if the lilikoi is particularly tart)

3 tbsp

(about 22g) unsalted butter, divided and softened