Fried Pastries

In a large bowl, stir together the yeast, warm water, and a pinch of 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. Stir until smooth. Mix in about 3 cups of the flour, stirring with a spoon, then gradually add more flour.

Turn 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.

Gently deflate the dough and pinch off a golf ball-sized piece of dough. On a lightly floured surface, use a rolling pin to roll the ball out to an oval. Set aside to rest, covered with a tea towel, and continue with remaining dough.

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. 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 pastries the oil, stretch the ovals out into a tail shape, thinning and enlarging them as you do. Carefully place the pastries in the hot oil one or two at a time. Fry, turning once, until they 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 pastries in the sugar bowl while they are still hot. Shake off excess.

cook's notes

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. Select the DOUGH setting, and press START. When the machine beeps, continue from the step deflating the dough.