In a large mixing bowl, whisk together the bread flour, granulated sugar, instant yeast, and kosher salt until well combined.

In a separate bowl, heat the whole milk until warm, then blend in the eggs and melted unsalted butter. Pour this mixture into the flour combination and knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic.

Once your dough is well-kneaded, shape it into a ball and place it in a greased bowl, covering it with plastic wrap. Refrigerate the dough overnight to develop flavor and ensure a light texture in your malasadas.

To prepare the passion fruit pastry cream, heat 1 cup of whole milk in a saucepan over medium heat until it starts to simmer. Whisk in the granulated sugar, then gradually temper the heated mixture with a blend of your eggs and cornstarch.

Continue to cook while whisking until the cream thickens, about 5-7 minutes. Remove from heat and stir in the passion fruit puree and a tablespoon of butter, then allow it to chill overnight in the refrigerator for the best flavor.

After the dough has rested overnight, take it out of the refrigerator and let it sit for about 30 minutes to soften. Roll the chilled dough to about ½-inch thickness on a floured surface, then cut out 3-inch rounds using a cookie cutter.

Place the rounds on a parchment-lined baking sheet, cover with a kitchen towel, and let them rise at room temperature for about 1 hour until puffy.

Heat vegetable oil in a deep frying pot to 365°F (185°C) ensuring there's enough oil for the malasadas to float freely. Once the oil is hot, fry 2-3 dough pieces at a time for about 2 minutes on each side or until they are golden brown and beautifully puffed.

Use a slotted spoon to carefully transfer them to a paper towel-lined plate to absorb excess oil, then coat in granulated sugar while still warm.

To fill your luscious malasadas, transfer the chilled passion fruit pastry cream into a piping bag fitted with a Bismark tip. Poke a hole in the side of each donut and gently squeeze the filling inside until you see the dough puff up slightly.

Enjoy these delightful malasadas warm or at room temperature, and share the tropics with every bite!