Add the yeast, flour, sugar, and warm water into a small bowl and mix together to activate. Let it stand for 10 minutes.
Place the flour in a medium bowl and set it aside.
Add the milk and butter into a pot and bring to scald on low heat or until butter is completely melted. Remove from the heat and set it aside.
In a large mixing bowl of a stand mixer with the whisk attachment, add the eggs, salt, and sugar blend on medium speed for about 2 minutes.
Slowly add the milk and butter mixture into the egg mixture at slow speed, then increase the speed to medium and mix for 60 seconds.
Set aside a bowl of warm water, you will use this to help you knead the dough and prevent it from sticking to your hands as it begins to develop.
Pour the egg mixture into a large bowl, then add the yeast mixture and stir together. Add the flour and start mixing with your hand folding the flour into the liquid, you can also use a dough spatula also known as a Danish dough whisk.
Once the flour begins to absorb all the liquid and starts to form a dough, wet your hands and continue to knead until the dough is smooth and developed.
Cover the dough with a cloth and allow it to ferment for about 30 minutes. Then wet your hand and knead the dough once last time for about 1 minute. Cover and allow to rest for 60 minutes or until it doubles in size.
In the meantime, add the oil into a frying pan, line a tray with paper towels, set aside a small bowl with oil and a thong on the side.
Once the dough is ready, heat the oil on a medium-high setting, the frying temperature of the oil should be 350°F (176°C). Alternatively, you can check if the oil is ready for frying by dropping a small pea size piece of dough into it, if it rises the oil is ready.
Frying The Malasadas Using Traditional Method: Place the bowl with the dough next to the stove along with the thong and bowl of oil.
Dip your fingers in oil, pull and tear a small piece of dough, and stretch it into a flat round disc, then place into the hot oil and fry for about one minute on each side or until golden brown, then place onto a paper-lined tray. Repeat with the remaining dough, you should be able to fry about 3-4 pieces at a time.
Method 2: Divide the dough into 12 equal parts and slightly pre-round into a ball shape. Place the dough pieces onto a floured plate or tray. Cover and rest for 10 minutes. Just before frying, flatten and stretch the dough into a round disc and fry.
Once your malasadas are fried, coat with the sugar and place onto a serving plate.
Serve and Enjoy!!