When the world focused on Canada, thanks to the Vancouver 2010 Olympics, I thought it time to publish this recipe for Canadian Beaver Pastries. These beaver pastries are a deep-fried, yeast pastry. They are not the authentic beavertails ® pastry as sold by BeaverTails Canada Inc.
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.
Do you prefer to work with metric amounts? You'll find an excellent Cooking Converter at this link.
Canadian Beaver Pastries 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
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 pastries. Chop off a piece of egg-sized dough. Roll this piece of dough until it has an oval shape, or resembles the tail of a beaver. When one is shaped, place it on a cloth and continue shaping the rest of the dough.