Proof the yeast (if using active dry): In a small bowl, combine warm water, a pinch of sugar, and yeast. Let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add it directly to the flour.

Make the dough: In a large bowl, whisk warm milk, sugar, melted butter, and egg. Add the yeast mixture (if proofed). Stir in salt and 3 cups of flour. Mix until a shaggy dough forms, then add the remaining flour as needed until the dough is soft and only slightly sticky.

Knead: Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. It should spring back when poked. You can also use a stand mixer with a dough hook for 5–6 minutes.

First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes. In a cooler kitchen, it may take up to 2 hours.

Divide and rest: Punch down the dough and divide into 10–12 equal pieces. Roll each into a ball. Cover and rest 10–15 minutes to relax the gluten—this makes shaping easier.

Shape the “tails”: On a lightly floured surface, flatten each ball into an oval, then gently stretch it into a thin, elongated shape roughly 8–9 inches long and 4 inches wide, a little thicker in the center. Don’t worry about perfection; rustic is part of the charm.

Heat the oil: In a deep, wide pot, heat 2 inches of oil to 350–365°F (175–185°C). Keep a thermometer clipped to the side to hold a steady temperature.

Fry: Carefully slip one or two ovals into the oil. Fry 45–60 seconds per side until deep golden and puffed. Use tongs to flip and a spider to lift out.

Drain and coat: Let excess oil drip off, then set briefly on a paper towel. While still hot, press each pastry into the cinnamon sugar mixture, coating both sides generously.

Serve warm: Enjoy plain or add toppings like a squeeze of lemon, a drizzle of maple syrup, or a swipe of chocolate hazelnut spread. Repeat with remaining dough, keeping finished pastries warm in a low oven if needed.