Activate the yeast

• Combine the warm water, instant yeast and granulated sugar in a saucepan.
• Mix well and let it rest until foamy.

Warm the milk and butter

• Add the whole milk and salted butter to a saucepan.
• Heat gently just until the butter melts.

Beat the eggs with lemon and sugar

• In a mixing bowl, combine the eggs, lemon zest and sugar.
• Beat until creamy.

Make the dough

• Add the foamy yeast mixture and the warm milk mixture to the eggs.
• Add the all-purpose flour and knead until smooth and elastic.

First rest and fold

• Transfer the dough to a bowl and dust the top with flour.
• Cover with a towel and let it rest.
• Fold the dough, then cover and let it rest again until doubled.

Shape the malasadas

• Oil your hands and take a piece of dough.
• Stretch each piece from the middle outwards to get the two-tone effect.

Fry the malasadas

• Heat the oil and test with a small piece of dough; it should float.
• Fry the dough pieces, turning them, until nicely golden; lower the heat if they brown too fast.

Coat in sugar

• While still warm, dip the malasadas in granulated sugar or cinnamon sugar.