In the bowl of a stand up mixer** make the starter by whisking together the yeast, warm milk, sugar and flour. Allow the yeast to proof for about 15 minutes. Once the concoction is foaming and bubbly, the yeast has activated.

Mix together the flour, sugar and salt for the malasada dough. Add them to the yeast starter. Add the beaten eggs and the warm milk. Mix for about 8 minutes with the dough hook to activate the gluten. The dough should be soft, not sticky and pull away from the sides of the bowl with ease. If wet, add extra flour by the tablespoon (continuing to mix with hook attachment) until the called for consistency is reached.

Shape the dough into a ball, place it in a clean, greased bowl, cover it with plastic or a clean kitchen towel and let it rise for 1 ½ hours (or as long as needed) in a warm place. When the dough has doubled in size, punch it to release the carbon dioxide and rolled it out over a clean, llightly floured surface.

Roll out the dough in about ¾ inch layer and use a pastry ring (or a glass) to cut out the malasadas. Alternatively, you can simply form small balls by hand and slightly flatten them. Place the shaped malasadas onto parchment paper lined baking sheet(s), cover them and let them rise until they double in size.

Heat a deep pan (Dutch oven works nicely too) with the oil to 350F. Be sure to maintain this temperature for even frying. Drop three to four risen malasadas at a time and fry for about 2 minutes per side, until each side is a deep golden brown color. Drain on a paper towel lined baking rack.

Roll the still warm donuts in granulated sugar or pipe in your choice of filling. Enjoy while they are still warm.