In a small bowl, mix the warmed milk with the active dry yeast and a teaspoon of sugar. Allow it to sit for about 5-10 minutes until it becomes frothy.

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

In the same bowl, add the frothy yeast mixture, eggs, and melted butter. Mix until the dough begins to come together.

Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth. If it feels sticky, add a tiny bit of flour as needed.

Shape the dough into a ball and place it in a greased bowl. Cover it with a cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.

Once risen, punch down the dough and turn it out onto a floured surface. Roll it out to about 1/2 inch thick and cut into squares or circles, roughly 2-3 inches in diameter.

Let the cut dough pieces rise again for about 30 minutes.

In a deep pot or fryer, heat vegetable oil to 350°F (175°C).

Carefully drop a few dough pieces into the hot oil, frying until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove them and place them on paper towels to cool.

While still warm, roll the malasadas in powdered sugar.