Steps
- Measure ¼ cup of sugar. Mix 1 teaspoon of it with ½ cup of water at 110°F / 43°C and 2¼ teaspoons of active dry yeast. Rest for 5 minutes, until foamy.
- Stir in the remaining sugar, 2 lightly beaten eggs, ¾ cup of warm milk, ½ cup of melted unsalted butter, and ½ teaspoon of salt.
- Gradually add enough of 4½ cups of all-purpose flour to form a soft, shaggy dough. Knead on a floured surface until smooth and elastic, using the remaining flour sparingly as needed.
- Cover in a bowl and let rise for 1 hour, until doubled. Deflate and divide into 16 pieces.
- Roll each into a 6 × 4in / 15 × 10cm rectangle, then roll lengthwise into a log. Elongate to 13-15in / 33-38cm, fold in half, and twist the strands together.
- Arrange 1in / 2.5cm apart on a baking sheet. Cover and rise for 30 minutes, until puffy.
- Heat 3in / 7.5cm of canola oil to 350°F / 175°C. Fry in small batches for 1-3 minutes, turning, until golden. Drain on paper towels and toss in ½ cup of sugar.