Web's Best Canadian Beaver Tails Recipe

When the world focused on Canada, thanks to the Vancouver 2010 Olympics, I thought it time to publish this recipe for Canadian Beaver Tails. These beaver tails are a deep-fried, yeast pastry.

Trivia: According to Wikipedia, beaver tails may have originated in early 19th-century places where people might camp for one night and where there was no frying pan. Others attribute the recipe to the First Nations people.

Use Metric?
Do you prefer to work with metric amounts? You'll find an excellent Cooking Converter at this link.

Canadian Beaver Tails Recipe

1/2 cup warm water
5 teaspoons of dry yeast
a pinch of white sugar
1 cup of lukewarm milk
1/3 cup of white sugar
1 1/2 teaspoons of salt
1 teaspoon of vanilla
3 eggs
1/3 cup of vegetable oil
5 cups of whole wheat flour
1 quart (four cups) of oil for frying
1 cups of white sugar
ground cinnamon as desired

First, place the yeast, a bit of sugar and the warm water in a container and stir. Allow this to sit for about five minutes. At that time, the mixture should be foamy.

Beat the eggs well. Add them to the mixture, along with the milk, the 1/3 cup of sugar, the salt, the vanilla and the 1/3 cup of vegetable oil. Stir this mixture until the sugar dissolves.

Add 2 1/2 cups of the flour. Stir until the dough is fairly stiff. Place the dough on a floured surface and knead, adding in additional flour. Continue adding and kneading until the dough is smooth. This should take about ten minutes.

Shape the dough to form a ball. Grease a bowl, and put the dough in the ball. Cover it and let it rise until it is twice the size. This could take about sixty minutes.

At this point, punch the dough down and do a little extra kneading.

Now you begin to shape the beaver tails. Chop off a piece of egg-sized dough. Roll this piece of dough until it has an oval shape, or resembles a beaver tail. When one is shaped, place it on a cloth and continue shaping the rest of the dough.

Heat the vegetable oil in a good deep fryer, such as the Aroma ADF-212 Smart Fry XL Digital Dual Basket Deep Fryer. Heat the oil to 375°F. This is 190 °C.

While the oil is heating, prepare the sugar by mixing in enough cinnamon to give the taste you like. Put the sugar-cinnamon mixture in a pan suitable for coating the beaver tails when they are cooked.

Place the beaver tails, one at a time, in the heated oil. Fry them on each side until they are a golden brown color. This may take between one and two minutes on each side.

Remove the beaver tails from the hot oil. Drain them on a paper towel, and roll them in the sugar/cinnamon mixture before they cool.

These beaver tails are good with various other toppings other than sugar and cinnamon. You might try rolling them in sugar and chocolate sprinkles, or dipping in melted chocolate at the ends.

Beaver tails are not a choice for weight watchers, but if you want a treat that's a little different, you'll enjoy these fried pastries.

    Stumble It!

Wilton Cake Pans, Other Cake Pans, Novelty Bakeware Items

Return to Home Page when finished with Canadian Beaver Tails Recipe

www.best-bread-recipes.com