Canadian Beaver Tail Pastries
Ingredients
Beaver Tails
1/2 cup warm water
5 teaspoons dry yeast
1 pinch sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
5 cups self raising flour
Vegetable oil (for frying)
Cinnamon Sugar
5 teaspoons dry yeast
1 pinch sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
5 cups self raising flour
Vegetable oil (for frying)
Cinnamon Sugar
Caramel
6 Tbl of butter
1/2 cup of cream
1 cup of brown sugar
1/2 cup of cream
1 cup of brown sugar
Method
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 fridge, allow to warm up for about 40 minutes before proceeding).
Pinch off a golfball-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 5cm of oil in fryer in a wok. After a few minutes, drop a little dough in the oil. If it sizzles and browns up, then the oil is ready.
Add the dough pieces to the hot oil, about 1-2 at a time.
BUT — before you do, stretch the ovals into a tail shape, like a beaver’s tail – thinning them out and enlarging them as you do.
Turn once to fry until the undersides are deep brown. Do not walk away from the stove as the tails will quickly burn
Lift the tails out with tongs and drain on paper towels.
Immediately toss the tails in cinnamon sugar and shake off excess
To make caramel, add butter and brown sugar to cream in a saucepan and stir continuously over a low heat until thick and all ingredients have dissolved into each other.
SMOTHER your beavertail with your favourite topping such as jam and cream, salted caramel, stewed apples and icecream, nutella or maple syrup.
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 fridge, allow to warm up for about 40 minutes before proceeding).
Pinch off a golfball-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 5cm of oil in fryer in a wok. After a few minutes, drop a little dough in the oil. If it sizzles and browns up, then the oil is ready.
Add the dough pieces to the hot oil, about 1-2 at a time.
BUT — before you do, stretch the ovals into a tail shape, like a beaver’s tail – thinning them out and enlarging them as you do.
Turn once to fry until the undersides are deep brown. Do not walk away from the stove as the tails will quickly burn
Lift the tails out with tongs and drain on paper towels.
Immediately toss the tails in cinnamon sugar and shake off excess
To make caramel, add butter and brown sugar to cream in a saucepan and stir continuously over a low heat until thick and all ingredients have dissolved into each other.
SMOTHER your beavertail with your favourite topping such as jam and cream, salted caramel, stewed apples and icecream, nutella or maple syrup.
