1. 1. Start by warming the whole milk until it’s lukewarm. Stir in the yeast and 1 tablespoon of sugar, then let the mixture sit for 5-10 minutes until it becomes foamy.

2. 2. In a large bowl, whisk together the eggs, remaining sugar, softened butter, and salt. Add the yeast mixture and gradually mix in the flour until a soft dough forms.

3. 3. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until it has doubled in size.

4. 4. Once the dough has risen, roll it out to a 1/2-inch thickness and use a round cutter to shape the malasadas. Place the dough rounds on parchment-lined trays, cover, and let them rise for an additional 30 minutes.

5. 5. Heat oil in a large pot or Dutch oven to 350°F. Fry the malasadas in batches for 2-3 minutes per side, or until they’re golden brown. Drain the fried malasadas on paper towels.

6. 6. While the malasadas are still warm, roll them in granulated sugar to coat the exterior.

7. 7. For the optional Haupia Filling, whisk together the coconut milk, whole milk, egg yolks, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla and coconut extracts. Allow the filling to cool completely.

8. 8. Once the Haupia Filling is cooled, transfer it to a piping bag. Poke a hole in each malasada and pipe the filling into the center.