1-Bloom the yeast: Whisk warm evaporated milk, warm milk, 1 tablespoon sugar, and yeast in a bowl. Rest 8 to 10 minutes until foamy. (This step is crucial foamy means alive yeast!)

2-Mix dry and wet: In a stand mixer with dough hook, combine bread flour, ⅓ cup sugar, salt, eggs, and foamy yeast mix. Stir till dough forms.

3-Add butter: Gradually mix in softened butter. Knead 8 to 10 minutes until smooth, elastic, slightly tacky but not sticky. Feels like a baby’s bottom, right?

4-First rise: Grease a bowl, plop in dough, cover, and let rise 1 hour in a warm spot till doubled.

5-Second rise: Punch down, reshape ball, cover, rise another hour.

6-Shape: Roll to ¾-inch thick on floured surface. Cut ovals or rounds, place on baking sheet, cover, rise 30 minutes till puffy.

7-Heat oil: 2 inches in heavy pot to 360 to 375°F.

8-Fry: Few at a time, 1 to 2 minutes per side till golden. Don’t overcrowd!

9-Drain: On paper towels.

10-Sugar coat: While warm (not scorching), roll in granulated sugar.

11-Fill optional: Poke hole with chopstick, pipe haupia, custard, guava, lilikoi, or strawberry till plump. Serve warm.