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1
In a medium bowl, combine the yeast with 1/4 cup lukewarm water and 1 tablespoon of sugar.
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2
Mix until the yeast dissolves then set aside for 5 minutes.
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3
Stir in the milk, vanilla, eggs, and butter and reserve.
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4
In a large bowl, mix the flour with 11/3 cup sugar, salt, and nutmeg.
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5
Make a well in the center of the dry ingredients.
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6
Pour the yeast and milk mixture into the well.
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7
Mix the wet ingredients into the dry, forming a soft, smooth dough.
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8
Cover the dough with a clean towel and set aside to rise in a warm place until dough doubles in size, about 1 hour.
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9
Punch the dough down, then with oiled fingers, pinch off pieces about the size golf balls.
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10
Place the dough balls on greased baking sheets.
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11
Cover the malasadas with a clean towel and set aside to rise in a warm place for about 15 minutes.
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12
In a heavy, high-sided pot, heat a bout 2 inches of oil over medium-high until the oil reaches 325 degrees F. Working in small batches, fry the malasadas until they are uniformly golden brown, 7 to 10 minutes per batch.
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13
Drain the malasadas on a plate lined with paper towels just until they are cool enough to handle then roll them in cinnamon sugar and serve.
