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1
Oil a large mixing bowl with the vegetable oil and set aside.
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2
In a small mixing bowl, combine the yeast, 1/2 teaspoon of the sugar, and the water.
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3
Stir and set aside until foamy, about 5 minutes.
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4
With electric mixer, beat the eggs and the remaining 6 tablespoons of sugar until thick and pale yellow in color, about 6 minutes.
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5
Change the mixer attachment to a dough hook.
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6
With the machine on low speed, slowly add the yeast mixture, melted butter, milk, half-and-half, and salt.
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7
Add the flour, 1 cup at a time, and mix until the dough forms a soft ball that leaves the sides of the bowl and climbs up the dough hook.
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8
Turn out into the oiled bowl, turning to coat on all sides.
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9
Cover with a kitchen towel and set aside in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
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10
Turn out the dough onto a floured work surface and dust lightly with flour.
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11
Roll out into a rectangle about 12 by 17 inches and 1/2-inch thick.
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12
Cover with a lightly-oiled piece of plastic wrap.
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13
Put the dough in a warm, draft-free place and let rise until doubled in size, about 1 hour.
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14
Heat 6 inches of oil in a deep, heavy pot, or an electric fryer, to 360 degrees F.
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15
With a sharp knife, cut the dough into 2-inch squares.
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16
Flour your hands, then pat the squares down a little to lightly flatten them.
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17
Fry in batches until golden brown, 3 to 4 minutes, turning them to brown evenly.
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18
Drain on paper towels and sprinkle with the sugar.
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19
Serve warm.
