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1
In a large bowl, stir together the yeast, hot water, and a healthy pinch of sugar.
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2
Let stand till slightly foamy, about 5 min.
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3
When the yeast is foamy, add in the other 1/3 c. of sugar, lowfat milk, vanilla, Large eggs, oil and salt, and stir till smooth.
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4
Fold in about 3 c. of the flour, stirring with a spoon, then gradually add in more flour, turning the dough out onto a floured surface when it is hard sufficient to handle.
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5
Knead for 5 to 8 min adding flour as needed to create a hard elastic dough.
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6
Place dough in a greased bowl, and cover.
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7
Let rise till doubled, about 30 to 40 min.
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8
Gently deflate the dough, and healthy pinch off a golf ball-sized piece of dough.
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9
On a lightly floured surface, use a rolling pin to roll the ball out to an oval.
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10
Set aside to rest covered with a tea towel, and continue with remaining dough.
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11
Heat about 4 inches of oil for frying in a deep-fryer to 375 degrees F. If you don't have a deep fryer, a wok or possibly Dutch oven will work.
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12
I toss in a tiny bit of dough and see if it sizzles and swells immediately.
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13
If it does, the oil temperature is where it should be.
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14
Just before placing the beaver tails in the oil, stretch the ovals out into a tail shape, thinning and enlarging them as you do.
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15
Carefully place the tails in the warm oil one or possibly two at a time.
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16
Fry, turning once, till the tails are a deep brown, about 1 to 2 min per side.
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17
Remove using tongs and drain on paper towels.
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18
Place remaining 2 c. of sugar in a large bowl, and stir in cinnamon if you are using it.
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19
Toss beaver tails in the sugar bowl while they are still warm.
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20
Shake off excess.
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21
Note:To make the dough using a bread machine, add in the dough ingredients to the pan of your bread machine in the order recommended by the manufacturer.
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22
Select the DOUGH setting, and press START.
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23
When the machine beeps, continue fromthe first rise
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24
Makes 30 servings
