Begin by warming the milk until it's just warm to the touch. Sprinkle the active dry yeast and a teaspoon of granulated sugar over it. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together the flour, remaining sugar, and salt.

In a separate bowl, combine the melted butter, eggs, and vanilla extract. Once the yeast mixture is frothy, add it to the wet ingredients.

Combine the wet and dry mixtures, stirring until a sticky dough forms. Knead the dough on a lightly floured surface for about 5-10 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.

After rising, punch down the dough and divide it into small balls (about 1-2 inches in diameter).

Let the dough balls rise on a floured surface for another 30 minutes, covered with a towel.

Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the dough balls in batches, turning them until golden brown, about 2-3 minutes on each side.

Remove the malasadas from the oil and drain on paper towels. While still warm, roll them in the cinnamon-sugar mixture until well coated.

Enjoy your warm malasadas fresh, or let them cool slightly before sharing with friends and family!