BeaverTails

1. In the bowl of a stand mixer, combine the warm water, a big pinch of sugar and the yeast, and leave until frothy.
2. Add ½ cup sugar, the warm milk, melted butter, eggs and salt, and whisk until combined.
3. Fit the dough hook and, with the machine running, work in the flour until you have a smooth but slightly sticky dough.
4. Sit the dough in a bowl, cover with plastic wrap, and leave to proof for 1½ hours.
5. Cut the dough into 12 pieces and roll each one into a long oval about ¼ inch thick, shaped like a beaver's tail.
6. Heat oil in a large deep pot to 350F and gently fry each piece for 30 to 45 seconds a side, until golden brown.
7. Drain on paper towels and garnish however you like: tossed in cinnamon sugar, in white sugar with a squeeze of lemon, or slathered with Nutella and toasted almonds.

Tips from the ZestyPlate Kitchen

• Give the dough a full prove so the tails fry up light and airy instead of dense.
• Stretch each piece thin into a long oval. Thinner dough is what gives that crisp-yet-chewy bite.
• Hold the oil steady at 350F. Too cool and they turn greasy, too hot and they colour before the inside cooks.
• Toss them in cinnamon sugar while they're still hot so it sticks, then pile on whatever toppings you like.