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1
Combine the flour, yeast, sugar, and salt in a large bowl. Add the beaten eggs, evaporated milk, and warm water. Mix to a shaggy dough, then incorporate the softened butter piece by piece, working the dough until it is smooth and elastic. The dough will be soft and slightly tacky — it should clear the sides of the bowl but remain supple to the touch.
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2
Cover the bowl and leave the dough at room temperature until it has doubled in volume. Because the dough is heavily enriched with eggs and butter, this first proof will take longer than a lean dough; do not rush it. The surface should dome and the dough should hold the impression of a finger pressed lightly into it.
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3
Turn the dough onto a lightly floured surface and divide into approximately 12 equal portions of roughly 80 g each. Roll each portion into a smooth ball. Set the shaped malasadas on lined trays, spaced generously apart. This second proof — until the balls are visibly puffed and the dough springs back slowly when pressed — is where the interior lightness that frying alone cannot produce is established. Do not advance to the oil until this proof is complete.
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4
Heat the neutral oil in a deep, heavy pan to 175°C, confirmed with a thermometer. The oil is ready when a small piece of dough dropped in floats immediately to the surface and begins to colour within seconds. Fry the malasadas in uncrowded batches, 2–3 minutes per side, until deep golden on both faces. An internal temperature of 88–90°C confirms the dough is cooked through.
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5
Lift the malasadas from the oil and transfer immediately — while still hot and slightly sticky with surface fat — directly into the tray of caster sugar. Roll to coat on all sides without delay. The sugar adheres to the hot fat and produces the characteristic slightly caramelised, slightly gritty exterior. Serve at once.