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1. Put the 2 tablespoons of lukewarm water into a small bowl and sprinkle in the yeast. Let it stand 2 or 3 minutes, then stir until the yeast is dissolved.
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2. Set the bowl in a warm, draft-free place (such as an unlighted oven) for 3 to 5 minutes, or until the yeast bubbles and the mixture doubles. Now stir in the lukewarm milk.
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3. In a large bowl, stir the eggs and sugar only long enough to combine them. Pour in the yeast mixture and, stirring briskly with a spoon, add the salt. Beat in the flour, ½ cup at a time, beating vigorously until a soft batter is formed.
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4. Cover with a kitchen towel and set in a warm place (again, the unlighted oven) for 1 hour, or until the batter has doubled in bulk, but do not let it stand longer.
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5. Pour enough oil into a deep-fat fryer or heavy 10- to 12-inch skillet to reach a depth of about 2 inches, and place over medium-high heat until the oil is very hot and a light haze forms above it.
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6. Spoon 1 cup of the batter into a pastry bag fitted with a ¼-inch plain tip. Holding the bag upright, squeeze the batter into the hot fat in a 3- to 4-ihch circle, moving the bag in a circle to build a "bird's nest" of 2 or 3 rings more or less atop one another.
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7. Deep-fry 2 or 3 crullers at a time, turning them over with a spatula or tongs after 1 minute, or when they are a golden brown. Fry the other side, then remove from the fat with a slotted spoon and drain on paper towels.
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8. When the crullers are cool, sift the sugar over them and serve with coffee or Sima.
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