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(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

Canadian Beaver Tails (Fried Dough)

 Not too sweet, not too rich, this dough is stretched and briefly fried (a wok is fine) before being tossed with sugar and cinnamon. These are the next best thing to being at a country fair.


Dough
1/2 cup warm water
5 teaspoons instant yeast
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
2 teaspoons pure vanilla extract 
2 eggs
1/3 cup oil
4 1/4 - 5 cups all-purpose flour

Extras
Oil for frying
Sugar for dusting, cinnamon

In a large mixer bowl, stir together the yeast and warm water and allow to stand a couple of minutes to allow yeast to swell or dissolve.

Then stir in the milk, sugar, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point). Let rise in a covered, lightly greased bowl, about 30-40 minutes. Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding).

Pinch off a golf-ball sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.

Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.

Add the beaver tails to the hot oil, about 1-2 at a time. BUT.....before you do, stretch the ovals into a tail - thinning them out and enlarging them as you do.

Turn once to fry until the undersides are deep brown. Lift beaver tails out with tongs and drain on paper towels (I paper towels on top of newsprint).

Fill a large bowl with a few cups of white sugar. Toss beaver tails in sugar (with a little cinnamon if you wish) and shake off excess.

These are also delicious with a smear of jam or apple pie filling.

Makes about 2 dozen

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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