Ube Malasadas

In a measuring cup, add warm water, dry yeast, teaspoon of sugar and mix well then allow it to bloom for 15 minutes.
In a large mixing bowl, whisk together 5 cups of flour, salt, and sugar.
In a stand mixture, pour the milk, butter, beaten eggs, and yeast mixture into the flour mixture and mix on low until well blended, about 2 minutes.
Once it’s incorporated, change to the dough hook, increase the speed to medium and knead for 15 minutes, then sprinkle with the remaining flour.
Remove from the mixer and cover with plastic wrap and allow to rise until double, about 1 hour.
Divide the dough into 12 equal portions and shape it into balls. Flatten each dough ball and place on a silicon mat or parchment paper. Allow it to rise for another 45 minutes covered with a kitchen towel.
Heat oil to 345 degrees Fahrenheit, then in a large pot and fry the dough until golden on both sides, then strain and place on a cooling rack.
Once the malasadas are cool enough to handle, pipe the ube halaya in the center of the malasadas and roll it into the sugar. Repeat the process with the remaining malasadas.