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1
Method
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2
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
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3
Allow to stand a couple of minutes to allow yeast to swell and dissolve.
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4
Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough.
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5
Knead 5-8 minutes (by hand or with dough hook), adding flour as needed to form a firm, smooth, elastic dough.
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6
Place in a greased bowl. Place bowl in a plastic bag and seal. (if not using right away, you can refrigerate the dough at this point)
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7
Let rise in a covered, lightly greased bowl; about 30-40 minutes
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8
Gently deflate dough (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding:
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9
Pinch off a golfball sized piece of dough. Roll out into an oval ad let rest, covered with a teatowel while you are preparing the remaining dough.
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10
Heat about 5 cm of oil in the fryer in a wok. After a few minutes, drop a little dough in the oil. If it sizzles and browns up, then the oil is ready.
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11
Add the dough pieces to the hot oil, about 1-2 at a time.
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12
BUT!! Before you do, stretch the ovals into a tail shape - like a beavers tail - thinning them out and enlarging them as you do.
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13
Turn once to fry until the undersides are deep brown. DO NOT WALK AWAY FROM THE STOVE as the tails burn quickly.
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14
Lift the tails out with tongs and drain on paper towels.
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15
Immediately toss the tails in cinnamon sugar and shake off.
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16
Enjoy!
