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Activate the YeastIn a small bowl, combine warm water, yeast, and 1 teaspoon of sugar. Stir gently and let sit for 5–10 minutes until foamy. If it doesn’t bubble, your yeast might be expired—start fresh.
Prepare the DoughIn a large bowl, whisk together the warm milk, melted butter, remaining sugar, and salt until the sugar dissolves. Add eggs one at a time, whisking well after each. Stir in the foamy yeast mixture.Gradually add flour, one cup at a time, mixing until you have a sticky, cohesive dough. Cover the bowl with a clean towel and let it rise in a warm place for 1–2 hours, or until doubled in size.
Knead It OutTurn the dough onto a lightly floured surface. Knead gently for 5 minutes until smooth and elastic. The dough should feel slightly sticky but workable.
Shape and CutRoll the dough out to about ½ inch thick. Use a biscuit cutter, knife, or even a glass to cut into your desired shape—squares, rounds, or hearts. Rustic is beautiful here.
Fry Like a ProHeat 2 inches of oil in a pot to 350°F (175°C). Gently add 3–4 pieces at a time, frying 1–2 minutes per side until puffed and golden. Use a slotted spoon to remove and place on a wire rack to drain.
Sugar CoatWhile still warm, toss malasadas in granulated sugar (and cinnamon if using) until fully coated. The warmth helps the sugar cling just right—don’t wait too long!