Beaver Tails

Directions

1. 1
   {"0":"Method","1":"In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.","2":"Allow to stand a couple of minutes to allow yeast to swell and dissolve.","3":"Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough.","4":"Knead 5-8 minutes (by hand or with dough hook), adding flour as needed to form a firm, smooth, elastic dough.","5":"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)","6":"Let rise in a covered, lightly greased bowl; about 30-40 minutes","7":"Gently deflate dough (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding:","8":"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.","9":"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.","10":"Add the dough pieces to the hot oil, about 1-2 at a time.","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.","13":"Turn once to fry until the undersides are deep brown. DO NOT WALK AWAY FROM THE STOVE as the tails burn quickly.","14":"Lift the tails out with tongs and drain on paper towels.","15":"Immediately toss the tails in cinnamon sugar and shake off.","17":"Enjoy!"}