In a large mixing bowl, add the very warm water, yeast and 1/4 cup of the sugar. Before proceeding, give the ingredients and stir and allow it to stand for about two or three minutes.
After that time is up, you will see some bubbling action afterwards to show you the yeast is growing. When you notice those bubbles, add the rest of the sugar, eggs, undiluted evaporated milk, melted butter or oil, salt, vanilla, and just three cups of the flour. I like to use a wooden spoon to incorporate this to initially stick the sweet raised dough recipe together. You will gradually be adding more of the flour until it forms a soft, but pliable dough that you can work without being overly sticky.
When you get to that stage, sprinkle some flour on your table or the surface that you usually bake on and knead the dough a bit until shaping into a big ball or two smaller balls. You keep them covered and allow them to grow for about an hour.
After that hour, punch the dough down again and continue growing for another before shaping.
To shape, I like to roll the dough into long strips. I cross two strips at a time to alternate and crisscross them.
Turn out on greased baking pans and let your shaped sweet raised dough grow covered for at least twenty minutes before transferring to a 350-degree oven for about twenty minutes or so, depending how your oven is regulated. Check the bottom to see if it is lightly browned can give you an indication that it is done.