Cinnamon Sugared Platypus Tails "Flat Doughnuts"

[Olga Drozd]

Cinnamon Sugared Platypus Tails "Flat Doughnuts"

No "Duck-Billed Platypus" was harmed in this recipe. This yeast dough is not too rich or too sweet.  It is formed into ovals and then stretched to resemble a platypus tail and quickly fried and then tossed in cinnamon sugar.  Very light tails.  Best served fresh or at room temperature. Leftover platypus tails should be covered with plastic wrap as they dry out very quickly. To freshen them up the next day, microwave them for a few seconds and they will be warm and soft. DOUGH: 1/2 cup lukewarm water 1 teaspoon sugar 1/4 teaspoon ground ginger 5 teaspoons INSTANT yeast (Rapid-Rise / Quick-Rise or Bread Machine yeast) 1 cup lukewarm milk (I used 1/2 cup evaporated milk and 1/2 cup 2% milk) 1/3 cup sugar 1 1/2 teaspoons salt 1 1/2 teaspoons pure vanilla extract 2 large eggs - beaten 1/3 cup grape seed oil or other mild tasting vegetable oil About 5 cups bread flour -  divided (I used 4 1/2 cups bread flour in total) Vegetable oil for deep frying - Canola oil used Sugar for dusting - as needed Ground cinnamon for dusting - to taste

In a bowl of an electric mixer  -  whisk together by hand the water, 1 teaspoon sugar, ground ginger and instant yeast.  Let stand for 2 to 3 minutes to dissolve the yeast.  Stir in the milk, 1/3 cup sugar, salt, vanilla extract, eggs, oil, and 4 cups of the bread flour. Mix to make a soft dough.  Knead with the dough hook on the lowest speed of the mixer for 5 to 8 minutes, gradually adding more flour as needed to make a stiff, smooth, elastic dough.  Or knead by hand for about 10 minutes until smooth and elastic.

Grease a large bowl and place dough greasing dough and turning dough over greased side up.  Cover bowl with plastic wrap and let rise in a warm spot for about 40 to 60 minutes, or until almost doubled.

Gently press dough down to deflate the dough.  Turn the dough out onto a lightly floured surface and let rest for 10 minutes.

Pinch off medium to large egg size pieces of dough - it depends on how large you want the tails.  Roll or gently stretch it out into an oval about 3 to 4 inches long.  Repeat with the remaining dough.  Let the pieces rest, covered lightly with a tea towel for about 15 to 20 minutes.

In a wok or a heavy pot, heat 3 inches oil to 385º F., or until a tiny bit of dough added to the oil sizzles and swells immediately.

Stretch the ovals into a tail by pulling them out nearly twice as long as they were - again it depends how large they are. Gently place 1 or 2 pieces in the hot oil.  Fry for 8 to 15 seconds on each side, or until a deep brown, using tongs to turn.  Using a slotted spoon, transfer to paper towels to drain.  Dredge in a shallow bowl of sugar mixed with cinnamon to taste and shake to remove the excess.  Serve immediately with your favourite jam or marmalade if you wish. I like them just sugared. You can also squeeze a bit of lemon juice on them after being sugared.  I bet you can't eat just one or two or three....Makes about 2 1/2 to 3 dozen Tails.

NOTE:  You can always divide the dough in half and cover the other half with plastic wrap and place in the refrigerator. The next day or a few days later, you can take the dough out of the refrigerator and let it warm up slightly about 1/2 an hour and proceed as above.