Pour the flour into a large bowl; include the melted butter, sugar, and the brandy and combine well. Then add the eggs, one at a time, including the egg after each addition.
Combine the baker's yeast with the warm milk and add to the flour combination. If the mix is too dry add a little more warm milk. Knead the dough briefly and place in a large bowl. Let rise in a warm place for 6 hours.
Grease hands with some oil. Tear off a small piece of dough and stretch it out by hand into the shape of a triangle. Fry in small batches of in 1 or 2 inches of hot oil (350°F/180°C). Combine sugar and cinnamon and sprinkle over warm malassadas. Serve warm or at room temperature.