Malasadas are pillowy doughnuts rolled in sugar and sometimes filled with pastry cream.
Warm both kinds of milk in a saucepan over medium heat, then let it cool to 110F. Add the melted butter and the yeast to the warm milk. Set the yeast mixture aside for about 15 minutes to activate the yeast.
Add the eggs and sugar to a mixer fitter with the paddle attachment. Beat until the eggs are light and fluffy.
Then alternately add the flour and the milk mixture in 4 separate additions. Beat until the wet and dry ingredients are well combined.
Add the salt and switch to the dough hook attachment. Continue to beat the dough until it is smooth and pulls cleanly away from the sides of the mixer.
Once the dough has doubled, turn it onto a lightly floured surface. Roll out the dough to ½ an inch thick.
Use a 3-inch biscuit cutter to cut the dough into 20 to 24 rounds. Place the rounds onto the oiled parchment paper.
Cover the baking sheets with a clean kitchen towel and allow the malasadas to rise until they've doubled in size. About 1 hour.
Place the dough into the hot oil paper side up. Cook, flipping once, for 2 to 3 minutes on each side.