Canadian BeaverTails Pastry

Combine the warm water, yeast, and a small amount of white sugar in a large mixing container; allow it to sit for a period of time until it becomes smooth and creamy, approximately 5 minutes.

In the meantime, prepare a separate large mixing container by greasing it and setting it aside.

Mix warm milk, eggs, 1/3 cup vegetable oil, 1/3 cup white sugar, salt, and vanilla extract into the yeast mixture until the sugar is fully incorporated and dissolved. Combine this mixture with 2 1/2 cups of flour until there are no dry patches remaining. Turn the dough out onto a floured surface and knead in the remaining 1/2 cup of flour, incrementally, until the dough is no longer sticky. Continue kneading until it becomes smooth and elastic, approximately 10 minutes.

Form the dough into a ball and place it in the prepared mixing container. Cover with a clean towel and allow it to rise in a warm environment until it has doubled in size, approximately 1 hour.

Punch down the dough and knead a few times to reshape it. Remove a piece of dough approximately the size of an egg and roll it into an oval shape, about 1/4-inch thick. Place the dough on a dish towel, cover with another dish towel, and repeat this process with the remaining dough.

Heat 4 inches of oil in a deep fryer or large saucepan to 375 degrees Fahrenheit (190 degrees Celsius).

Prepare the cinnamon sugar mixture: Combine white sugar and cinnamon in a shallow dish or pie plate; set aside.

Carefully lower the dough into hot oil in batches and fry until golden brown, approximately 1 to 2 minutes per side. Drain on a paper towel-lined plate. Gently press the fried dough into the cinnamon sugar mixture while still warm; shake off any excess sugar.