-
1
Mix 1 t of the sugar in the warm water. Add yeast and let stand until the yeast begins to foam.
-
2
Stir in the milk, the remainder of the sugar, salt, vanilla, eggs, and vegetable oil until the sugar has dissolved.
-
3
Mix in about half the flour, and stir until no additional flour can be incorporated.
-
4
Turn the dough onto a floured surface, and knead in flour until the dough loses its stickiness. Continue until smooth and elastic, about 10 min.
-
5
Form the dough into a ball, place into an oiled bowl, turn the dough to cover completely with oil. Cover and set aside for about 1 h or until the dough has doubled.
-
6
Punch down and knead a few times.
-
7
Shape into the bottom of a cookie sheet.
-
8
Divide by running a pizza cutter to divide into 5 x 4 pieces on the sheet. Cover with plastic wrap and set aside to rise about 10 min more.
-
9
(At this point, the dough can be refrigerated for a couple of hours.)
-
10
Heat oil to 375 F/190 C.
-
11
Mix all the garnish dry ingredients together and place in a large, flat container (a second cookie sheet would do.)
-
12
Remove one square from the cookie sheet and shape by pulling into an oval that is about 1/4 inch thick. Leave the other squares, covered, on the cookie sheet while you do this.
-
13
Fry the pastries, preferably one at a time until golden brown (1-2 min. on each side or 2 - 3 min. if deep frying.)
-
14
Let the cooked tails drain on a draining rack or by using paper towels.
-
15
Sprinkle sugar garnish mixture on the tail and squeeze a small amount of lemon juice over the tail.
-
16
Alternately, spread maple butter on the tail and drizzle with just a little chocolate syrup.
