Dough: In a small saucepan, combine milk, salt, butter and 2 tablespoons of sugar on medium heat. Heat while stirring until butter melts and sugar dissolves. Remove from heat, Let cool until warm, about 110°F. Sprinkle yeast on top and let sit for 10 minutes until mixture is foamy and yeast has bloomed.
Pour mixture into the bowl of a stand mixer fitted with the dough hook. Add vanilla. Mix on low gradually adding the flour until a dough forms. Once all is added, increase the speed and knead for 5 minutes, or until smooth and dough pulls away from the sides of the bowl. (Alternately, knead by hand on a lightly floured non-stick surface.)
Cover bowl with a damp cloth and let rise 45-60 minutes or until it has doubled in size. Combine cinnamon and reserved 6 Tbsp of sugar, set aside.
Fry: In a large pot or 12 inch deep skillet, heat 2-3 inches of oil to 360-365°F. Keep roughly in this range.
Pinch balls of dough about the size of an egg. Roll out into thin sheets. Drop into oil and fry for 1-2 minutes per side or just until puffed and golden. (It may take less time depending on the oil temp and thickness)
Drain on paper towels and immediately sprinkle with cinnamon sugar. Serve and enjoy. (May brush with melted butter if desired, then sprinkle with cinnamon sugar.)