Hawaiian Malasadas

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1. 1Step 1: In a small saucepan heat the cream and butter over medium low heat until the butter melts. Take the pan off the heat and set aside until the liquid feels warm, not hot. Test with a fingertip.
2. 2Step 2: In the large bowl of an electric mixer whisk together thoroughly the flour, sugar, and salt. Whisk in the yeast. Attach the flat beater and add the warm cream and butter. Mix on medium low speed until the contents of the bowl become crumbly, about 3 minutes.
3. 3Step 3: Switch to the dough hook and add the eggs and vanilla. Mix on medium low speed until the dough gathers into a mass, 1 to 2 minutes. Then raise the speed to medium and knead for 3 to 5 minutes, until the dough is smooth and elastic. Scrape down the side of the bowl and knead for 1 minute more on medium speed. Pick up the dough and work it with your hands to make sure it feels smooth and stretchy. Shape it into a ball and return it to the mixer bowl. The dough will weigh 2 pounds.
4. 4Step 4: Cover tightly and refrigerate overnight. The dough will double in volume in the cold.
5. 5Step 5: The next day, set the dough on your work surface and pat it out to a 6- to 7-inch square. Dust with a little flour if it feels sticky. Line a large baking sheet with cooking parchment and cut the dough into 16 even pieces (each should weigh around 2 ounces). Roll each between your palms into a ball and set the balls well apart on the parchment. Flatten the balls until they're about 3 inches across and 1/2-inch thick. Cover loosely with a kitchen towel and let them rise about 45 minutes until puffy and light. Rising time will depend on your kitchen temperature. Have paper towels spread out on a flat surface to drain the malasadas.
6. 6Step 6: To fry the malasadas, heat the oil in a heavy 10-inch skillet over medium heat to 360-365 degrees F. Meanwhile, cut the parchment the malasadas are on so that each malasada is resting on its own piece of parchment.
7. 7Step 7: One at a time, pick up a malasada on its parchment and slip it into the oil on its paper. Remove the paper from the oil with tongs. Cook no more than 4 to 6 malasadas at a time. Fry for 2 minutes per side. With a slotted spoon, transfer the malasadas onto the paper towels.
8. 8Step 8: Return the temperature of the oil to 360-365 degrees and continue frying the malasadas.
9. 9Step 9: When all the malasadas are cooked, put about 1/2 cup granulated sugar into a paper bag and add 5 or 6 malasadas. Close the bag and shake vigorously to coat the malasadas. Transfer the malasadas to a serving platter. Repeat until all malasadas are coated. Then dig in!