Beaver Tails (Chef's Pencil)

Combine the yeast, water and 1 tsp of the sugar in the large bowl and stir until dissolved. Let stand for 4–5 minutes, until the yeast activates and starts to bubble.

Add the remaining sugar, the eggs, vanilla, milk, butter, salt and flour to the yeast mixture and combine.

Knead with the dough hook or by hand for about 8 minutes, until the dough is firm and elastic. Add a little more warm water or flour as needed.

Cover the bowl with the cloth, put it in a warm place and let the dough rise for 45 minutes, or until doubled in size.

Fill the pot with about 5 cm2 in of the oil and heat it to 176°C350°F.

While the oil heats, turn the dough out onto a clean, lightly floured surface and divide it into 8 pieces.

Shape each piece into a ball by pulling the outer edges toward the bottom center. Cover and let rest for 15 minutes.

Meanwhile, mix the sugar for the coating with the cinnamon in a bowl until even.

Test the oil with a small piece of dough torn from a ball: it should sizzle and float to the surface.

Roll each ball into a very thin oblong, like a beaver's tail, about 6 mm1/4 in thick or less.

Gently lay the dough in the hot oil, one piece at a time. Fry for about 30 seconds to 1 minute on each side, flipping with the tongs.

Lift out of the oil and let the excess drip off for a moment.

Dip each hot beaver tail into the cinnamon sugar, coating both sides. Serve warm.