FOR THE DOUGH:

1. In a bowl, combine both milks, the butter, yeast, and 1 tsp sugar and whisk together. Let the mixture sit until the yeast is activated and foamy, about 10 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and the remaining 3/4 cup sugar together on medium speed for 2-3 minutes, until light and fluffy. Turn the speed to low and incorporate the flour and the milk mixture in four additions, alternating between wet and dry ingredients. Add the salt and witch to the dough hook. Gradually turn the speed up to medium-high and knead the dough until its smooth and pulls away from the sides of the bowl, about 5 minutes. Turn the dough out onto a clean work surface and quickly grease the mixer bowl with butter. Transfer the dough back to the bowl, loosely cover with plastic wrap or a clean kitchen towel, and set it in a warm place to rise until doubled in size, 1 to 2 hours.
3. Lightly grease a large piece of parchment paper and set it aside. On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 3-inch biscuit cutter or 3-inch glass bowl, cut out as many rounds as you can, gathering and reusing all the scraps. You should be able to make 20 to 24 rounds. Place them on a greased parchment paper, spacing them 3 inches apart. Cover the rounds with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
4. Fill a shallow bowl with some sugar and set aside. Fill a wide dutch oven or other pot with 2 inches of oil. Heat the pot over medium heat to 350°F. Alternatively, a deep fryer can be used. Using scissors, cut the greased parchment paper so that each malasada is on its own square. Working in batches, place the malasadas in the oil, paper side up, using tongs to peel off and discard the paper. Cook, flipping once, until puffed and golden, about 2-3 minutes on each side. Transfer to a wire rack set on a baking sheet; let cool for 5 minutes, then toss with the sugar.

FOR THE PASTRY CREAM:

1. In a saucepan, combine 1/4 cup of the sugar and the milk and heat over medium heat for 2 to 3 minutes, until it begins to steam. Immediately remove the pan from the heat. Meanwhile in a mixing bowl, whisk the remaining 1/2 cup sugar, egg yolks, cornstarch and salt together until smooth. Slowly ladle about 1/4 cup of the hot milk mixture into the egg yolks, whisking the entire time. pour the tempered yolk mixture back into the saucepan and cook, whisking continuously until thick, 3 to 4 minutes. Remove the saucepan from the heat and whisk in the butter, vanilla and liliko’i juice; continue to whisk until smooth. Pour into a medium glass bowl and cover with plastic wrap directly touching the surface of the pastry cream. Set in a large bowl filled with ice water to cool.
2. Use a paring knife to cut a slit on one side into the middle of the malasadas. Fill a pastry bag fitted with a medium round tip halfway full with pastry cream. Pipe about 2 tablespoons of the filling into the slit in the malasadas. Refill the bag when it runs low.
3. Serve immediately, as malasadas are best fresh. Any leftovers can be stored in the refigerator in a ziplock bag for up to 24 hours.