Wednesday, July 1, 2009

Celebrated Canada Day with Beaver Tails

A baby beaver tail.


Happy Canada Day! So, how better to celebrate Canada Day, but to make the all-Canadian famous beaver tails?! AKA fried flat piece of stretched out dough in the shape of an oval hence the name beaver tails. AKA flat donut. A little company in Ottawa started up this business and sells a butter with basic cinnamon and sugar beaver tail for about $5 although they are probably twice the size of the ones that I turned out tonight. Additional toppings such as apple, maple butter, cinnamon & lemon, chocolate hazelnut (aka Nutella), garlic, etc. We usually don't deviate from the basic cinnamon and sugar as it's tried and true. These are made to order and are absolutely delicious especially when eaten piping hot. Truly worth the extra calories - at least they're whole wheat! Just think of them as a wholesome fatty dessert. That should take a bit of the guilt off! There are several franchises opened throughout Canada, so if you are ever in Canada, be sure to try one of these!

Occasionally, to make simple "beaver tails", I pick up a pack of Greek pita bread (not pocket style) because these are more bready and top with a layer of butter, and brown sugar & cinnamon blend, and toast these up in a toaster oven.

My hubby suggested that we have these for dessert. A while back, I found a recipe online for these delectable desserts. The recipe called for all-purpose flour. I used 2 cups of all purpose and 3-1/2 cups of whole wheat flour. As you can tell by the pictures, shaping these to look like a beaver tail wasn't as easy as it seemed. I did eventually get the hang of it. I rolled a piece of dough into a ball, and with a rolling pin, rolled it out to the desired length and then one or two rolls over the width. Perfection was then achieved! We topped with a generous dose of melted butter, and dipped in a combo of brown sugar and cinnamon. Mmmmmm... Not exactly like the original, but close enough.

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
2 cups all-purpose flour +3 cups whole wheat flour
oil (for frying)

TOPPINGS:

Whatever your heart desires:

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

-Heat about 4 inches of oil in fryer (a wok works best, but you can u
se a Dutch oven or whatever you usually use for frying).
Temperature of the oil should be about 385°F
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.

-Melt some butter or magarine in the microwave and using a pastry brus
h, brush on one side of the pastry a layer of butter/margarine. Fill a large bowl with a couple of cups of brown sugar mixed with cinnamon and dip the buttered side into it shaking off excess. Add additional toppings such as hazelnut spread and enjoy!

Combine dry to wet ingredients.

Using dough hook, or by hand, mix until combined, adding more flour as needed to create a dough ball.

This is of the dough before rising.

The dough after rising for about an hour.

Using a rolling pin, roll out a golf ball sized piece of dough into the shape of a beaver's tail.

Immediately place in hot oil, until golden brown on both sides.

Drain oil on a piece of paper towel and lightly brush with a coat of melted butter/margarine.

Dip in brown sugar/cinnamon mixture or your choice of toppings.


1 comment:

  1. Happy Canada day!! The beaver tail looks good. Cinnamon and brown sugar are one of my fav combinations

    ReplyDelete