Fried Dough With Cinnamon Sugar

Let stand until slightly foamy, about 5 minutes. When the yeast is foamy, add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt, and stir until smooth. Mix in about 3 cups of the flour, stirring with a spoon, then gradually add more flour, turning the dough out onto a floured surface when it is firm enough to handle. Knead for 5 to 8 minutes adding flour as needed to form a firm elastic dough. Place dough in a greased bowl, and cover. Let rise until doubled, about 30 to 40 minutes.

Heat about 4 inches of oil for frying in a deep-fryer to 375 degrees F. If you do not have a deep fryer, a wok or Dutch oven will work. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be. Just before placing the beaver tails in the oil, stretch the ovals out into a tail shape, thinning and enlarging them as you do. Carefully place the tails in the hot oil one or two at a time. Fry, turning once, until the tails are a deep brown, about 1 to 2 minutes per side. Remove using tongs and drain on paper towels. Place remaining 2 cups of sugar in a large bowl, and stir in cinnamon if you are using it. Toss the pastries in the s

Note:To make the dough using a bread machine, add the dough ingredients to the pan of your bread machine in the order recommended by the manufacturer.

Makes 30 servings