• In a large mixing bowl, activate the yeast in water with a pinch of sugar for about 10 minutes. Once activated, add the wet ingredients and mix well. 
• Add 2.5 cups whole wheat flour and the rest of the dry ingredients and mix to combine. If the dough is too sticky, add the other half cup until you get a smooth ball of dough. Set aside to rest 1 or 2 hours,  covered, in a warm spot until about doubled in size. I put mine in the turned off oven with the light on.

Cream Cheese Frosting

• Meanwhile, mix your frosting ingredients until nice and creamy. Put in a fridge to set until ready to serve.
• Once your dough has risen nicely, lightly flour it and knead it for one minute, adding a bit of flour if too sticky. Divide into two, then divide each half into four to obtain 8 smaller balls of dough. Flatten each one lightly with floured hands and lay on a floured cutting board. 
• Meanwhile, heat up your oil to 350F (180C) or until it sizzles when you drop a small piece of dough.
• When ready to fry, gently stretch the dough with your fingers until it ressembles a beaver's tail (you can see how in the video). Gently place in the oil and flip once nice and golden. Cook about 45 seconds to 1 minute on each side.
• Shake off excess oil and place on a cooling rack. Let cool enough to handle and dip in cinnamon sugar.
• Top with cream cheese and chopped pecans. Enjoy!