1. Combine starter ingredients in a medium saucepan, whisk together until there are no lumps.
2. Turn on stovetop on to medium heat and continuously stir until mixture thickens to a paste.
3. Transfer to a glass bowl cover with plastic wrap, ensuring wrap touches the top of the mixture.
4. Allow to cool in the fridge until mixture comes to room temperature, about an hour.

For the Dough

1. 1. Warm the milk in the microwave until just above room temperature.
   2. I use a Bosch Mixer to prepare my dough but you can do it by hand or by using another mixer of choice.
   3. Add the warmed milk and yeast to your mixer bowl and allow to sit for 5 mins and become foamy.
   4. Add half of the flour, granulated sugar, milk powder and salt and mix well on low speed.
   5. Then add the starter dough and eggs and mix for about 2 minutes.
   6. Add the butter and continue to mix until incorporated.
   7. Add the remaining flour one cup at a time until smooth.  You should mix for an additional 6-8 minutes.
   8. The dough should be slightly sticky but not too sticky.  If it is too sticky add additional flour, one tablespoon at a time until the dough is smooth and elastic.
   9. Grease a large bowl with a neutral oil and set aside.
   10. Shape the dough and transfer to the greased bowl, cover with plastic wrap and allow to rise for 60 – 90 minutes.  You may need more or less time depending on how warm it is in your kitchen.
   11. After the dough has doubled in size, divide it evenly into 20 pieces and place on 3” square pieces of parchment paper and cover with a clean dish towel.
   12. Allow the dough to double in size again.
   13. In a fry pan fill it up about 3” of oil and pre-heat oil to 350°F.
   14. Place a paper towel over a wire rack and set aside.
   15. In a small bowl, combine the sugar and cinnamon, mix and set aside.
   16. Once the oil is to the proper heat and 3 or 4 pieces of dough to the oil.  Allow to brown 3-4 minutes each side until golden brown then flip and cook the same on the other side.  Remove from oil and allow to cool slightly in the paper towel lined wire rack.
   17. Repeat for the remaining pieces of dough.
   18. After the dough has rested for a few seconds, quickly toss them in the cinnamon sugar mixture to ensure the mixture sticks to the outside of the cooked Malasadas.
   19. ENJOY every bite.