Quick Links
Quick Links
Categories
Categories
Top Submitters
Top Submitters
Random Recipe
Random Recipe
|
|
Announcments
Announcments
Welcome to Recipe System!
|
 
Beaver Tails
|
Recipe Information
|
| Name: |
Beaver Tails |
| Submitter: |
ladygorb |
| Category: |
Desserts & Baked Goods |
|
| Submitted: |
29 Dec 2005 |
| Updated: |
-- |
| Views: |
317 |
| Rating: |
This recipe is unrated. |
|
|
|
|
Description:
Country Canada - Beaver Tails are hugely popular in Canada and they’re served all over the country in storefront walk-ups or sidewalk carts. No trip to Canada is complete without Beaver Tails. |
|
Recipe Ingredients
|
- 1/2 cup warm water
- 5 teaspoons dry yeast
- pinch of sugar
- 1 cup warm milk
- 1/3 cup sugar
- 1-1/2 teaspoons salt
- 1 teaspoon vanilla
- 2 eggs
- 1/3 cup oil
- 4 1/4 - 5 cups unbleached all-purpose flour
- Oil for frying
- Granulated sugar for dusting
- Touch of cinnamon
|
|
Recipe Instructions
|
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
Allow to stand a couple of minutes to allow yeast to swell or dissolve.
Stir in remaining sugar, milk, 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 refrigerator, allow to warm up for 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. (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.
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.
This recipe makes many Beaver tails.
They are also delicious with a smear of jam or apple pie filling.
You can also eat it with a maple butter cream, cream cheese, custard or something on - it is delicious!
NOTE: For the bread machine, choose the 'Dough' program. |
|
