Description
A delightful Canadian pastry that captures the essence of sweet indulgence and fairground enjoyment.
Ingredients
- All-purpose flour: 3 cups
- Active dry yeast: 2¼ teaspoons (1 packet)
- Warm milk: ¾ cup
- Warm water: ¼ cup
- Granulated sugar: ¼ cup
- Unsalted butter: 3 tablespoons, melted
- Egg: 1 large
- Salt: ½ teaspoon
- Vegetable oil: For frying
- Maple syrup: ½ cup, warm
- Cinnamon sugar: ¼ cup sugar mixed with ½ teaspoon cinnamon
Instructions
- Begin by warming your milk and water to around 110°F (43°C). This temperature is crucial because it activates the yeast.
- In a mixing bowl, combine the yeast with the warm water and a pinch of sugar. Allow this mixture to sit for about 5 minutes until it becomes foamy.
- Once your mixture is well combined, knead the dough on a lightly floured surface for about 5–7 minutes until it becomes smooth and elastic.
- After the dough has risen perfectly, punch it down to release excess air, then divide it into 8–10 equal pieces and shape each piece into an oval “tail” form.
- Heat oil in a deep skillet to a temperature of 350°F (175°C). It’s crucial that the oil reaches the right temperature to fry the Beaver Tails.
- Carefully place each shaped dough into the hot oil, frying them for approximately 1–2 minutes per side until they are golden brown.
- Dust your warm Beaver Tails with cinnamon sugar immediately after frying while they are still hot; drizzle generously with warm maple syrup before serving.
Notes
Ensure your yeast is fresh; old yeast will result in dough that doesn’t rise properly. Keep the oil at a constant temperature; use a thermometer for accurate readings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 150 mg
- Protein: 6 g