1-Prepare Your Mise en Place: Warm the milk to 110°F and dissolve the yeast packet in it. Stir in 1/4 cup sugar until it bubbles, about 5 minutes. This activates the yeast for fluffy Portuguese donuts. Measure flour, salt, eggs, and softened butter nearby. Use room-temperature ingredients for smooth mixing.

2-Mix and Knead the Dough: Beat 2 eggs in a large bowl, then add the yeast mixture, 2 tbsp butter, and 1 tsp salt. Gradually mix in 2 cups flour to form a sticky dough. Turn onto a floured surface and knead 10 minutes until elastic. This step builds gluten for airy Hawaiian malasadas. Cover and let rise in a warm spot for 1-2 hours until doubled.

3-Shape the Dough: Punch down the risen dough and roll to 1/2-inch thickness on a floured board. Cut into 3-inch circles with a biscuit cutter no hole needed for these solid fried doughnuts. Place on parchment-lined trays, cover, and rest 30 minutes. They puff slightly, ready for frying into crispy Portuguese fried doughnuts.

4-Fry to Golden Perfection: Heat 2-3 inches vegetable oil to 350°F in a deep pot use a candy thermometer for accuracy. Fry 3-4 malasadas at a time, 1-2 minutes per side until deep golden. Avoid overcrowding to maintain temperature. Drain on paper towels. Hot oil ensures less absorption for lighter easy malasadas doughnuts. For vegan versions, same temp works with swaps.

5-Coat and Serve: Roll warm malasadas in 1/2 cup granulated sugar while hot for sticking. Serve immediately for best crunch. Yields 12-15. Total time: 3 hours. For gluten-free, handle gently to avoid crumbling. Fill with custard by piping after cooling slightly adapt for low-cal by skipping sugar or using powdered alternative.