Beaver Tails

• 1/2 cup warm water
• 5 teaspoons dry yeast
• 1 pinch sugar
• 1/3 cup warm milk
• 1/3 cup sugar
• 1 1/2 teaspoons salt
• 1 teaspoon vanilla
• 2 eggs
• 1/3 cup oil
• 5 cups self rising flour
• Vegetable oil for frying
• Cinnamon sugar

1. Method
2. In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
3. Allow to stand a couple of minutes to allow yeast to swell and dissolve.
4. Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough.
5. Knead 5-8 minutes (by hand or with dough hook), adding flour as needed to form a firm, smooth, elastic dough.
6. 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)
7. Let rise in a covered, lightly greased bowl; about 30-40 minutes
8. Gently deflate dough (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding:
9. 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.
10. 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.
11. 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.
16. Enjoy!

water, yeast, sugar, warm milk, sugar, salt, vanilla, eggs, oil, flour, vegetable oil, cinnamon sugar

Taken from www.epicurious.com/recipes/member/views/beaver-tails-53057981 (may not work)