In a large bowl of an electric mixer use the dough hook to mix together the flour, sugar, and yeast. Mix in 3 eggs to form a firm paste; continue to mix on medium speed until soft and satiny but still firm. Add the remaining 4 eggs, one at a time, continuing to mix at medium speed for 15 more minutes, add the salt. Add the softened butter, 1/2 cup at a time, while continuing to mix at medium speed. Transfer dough to a large bowl, cover, and allow to rise at room temperature until doubled in bulk; refrigerate for 2 hours. Form the dough into 1-inch balls and allow it to rise once more at room temperature. Heat oil to 375°F. Fry the dough until golden brown. Drain on paper towels. Roll in sugar. Makes about 2 dozen malasadas.
In a small saucepan, mix together the sugar, butter, lemon and lilikoi concentrate; bring to a boil. In a small mixing bowl, whip the eggs yolks with 1/4 of the hot lilikoi mixture; pour the yolk mixture back to the saucepan. Simmer, uncovered, whisking continuously until thickened and starts to bubble. Do not allow the lilikoi curd to come to a to a full boil or it will scramble. Strain and chill. Fill the malasadas with the lilikoi curd using a pastry bag.
Combine sugar and water in a small saucepan; heat, gently swirling pan until sugar dissolves, bring to a boil; cool. Add guava concentrate and mix well.
Place 2-3 malasadas on each serving plate; serve with guava coulis and ice cream. Makes about 8 servings.