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1
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
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2
Allow to stand a couple of minutes to allow yeast to swell or dissolve.
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3
Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough.
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4
Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough.
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5
Place in a greased bowl.
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6
Place bowl in a plastic bag and seal.
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7
(If not using right away, you can refrigerate the dough at this point).
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8
Let rise in a covered, lightly greased bowl; about 30-40 minutes.
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9
Gently deflate dough.
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10
(If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding).
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11
Pinch off a golfball-sized piece of dough.
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12
Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
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13
Heat about 4 inches of oil in fryer (a wok works best, but you can use a Dutch oven or whatever you usually use for frying).
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14
Temperature of the oil should be about 385F.
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15
Add the dough pieces to the hot oil, about 1-2 at a time.
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16
BUT -- before you do, stretch the ovals into a tail shape, like a beaver's tail - thinning them out and enlarging them as you do.
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17
Turn once to fry until the undersides are deep brown.
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18
Lift the tails out with tongs and drain on paper towels.
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19
Fill a large bowl with a few cups of white sugar.
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20
Toss the tails in sugar (with a little cinnamon if you wish) and shake off excess.
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21
Divine with a bit of jam or apple pie filling!
