In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
Allow to stand a couple of minutes to allow yeast to swell or dissolve.
Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and the flour to make a soft dough.
Knead by hand or with a dough hook for 5 minutes, adding flour as needed to form a firm, smooth, elastic dough.
Place in a greased bowl. Place bowl in a plastic bag and seal. If not using the dough right away, you can refrigerate it.
Let rise in a covered and lightly greased bowl about 30-45 minutes.
Gently deflate dough. If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding.
Take a piece of dough the size of a golf ball and roll out into an oval.
Heat about 4 inches of oil in a wok or frying pan. Temperature of the oil should be about 385°F.
Before putting in oil, stretch the ovals into a tail shape, thinning them out and enlarging them, like a beaver’s tail.
Add 1-2 dough pieces at a time to the hot oil.
Turn once to fry until the undersides are dark brown.
Lift the tails out with tongs and drain on paper towels.
Fill a large flat bowl with a 2 cups of white sugar.
Put the tails in sugar with a little cinnamon and shake off excess.
You can add jam, Nutella or a few drops of lemon juice!