Chef Shigekane & Chef Mavro's Lilikoi Malasadas
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.
- 3 cups Bread flour
- 1/4 cup Sugar
- 1 tablespoon + ½ teaspoon Dry yeast
- 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