Beaver Tails from a Real Canadian
 
submitted by: court the canuck 
 
makes 30 beaver tails 
 
 
prep time: 1 hour 20 minutes 
cook time: 15 minutes 
ready in: 1 hour 35 minutes 
 
1/2 cup  warm water
5 tsp  active dry yeast
1 pinch  white sugar
1 cup  warm milk
1/3 cup  white sugar
1-1/2 tsp  salt
1 tsp  vanilla extract
2   eggs
1/3 cup  vegetable oil
5 cup  whole wheat flour, or as needed
 
1 quart  oil for frying
 
2 cup  white sugar, or as needed
1 tsp  ground cinnamon (optional)
 
in a large bowl, stir together the yeast, warm water, 
and a pinch of sugar. let stand until slightly foamy, about 5 minutes. 
when the yeast is foamy, add the other 1/3 cup of sugar, 
milk, vanilla, eggs, oil and salt, and stir until smooth. mix in about 3 
cups of the flour, stirring with a spoon, then gradually add more flour, 
turning the dough out onto a floured surface when it is firm enough to 
handle. knead for 5 to 8 minutes adding flour as needed to form a firm 
elastic dough. place dough in a greased bowl, and cover. let rise until 
doubled, about 30 to 40 minutes. 
gently deflate the dough, and pinch off a golf 
ball-sized piece of dough. on a lightly floured surface, use a rolling pin 
to roll the ball out to an oval. set aside to rest covered with a tea towel, 
and continue with remaining dough. 
heat about 4 inches of oil for frying in a deep-fryer to 
375 degrees f (190 degrees c). if you do not have a deep fryer, a wok or 
dutch oven will work. i toss in a tiny bit of dough and see if it sizzles 
and swells immediately. if it does, the oil temperature is where it should 
be. just before placing the beaver tails in the oil, stretch 
the ovals out into a tail shape, thinning and enlarging them as you do. 
carefully place the tails in the hot oil one or two at a time. fry, turning 
once, until the tails are a deep brown, about 1 to 2 minutes per side. 
remove using tongs and drain on paper towels. 
place remaining 2 cups of sugar in a large bowl, and 
stir in cinnamon if you are using it. toss beaver tails in the sugar bowl 
while they are still hot. shake off excess. 
 
note: 
to make the dough using a bread machine, add the dough 
ingredients to the pan of your bread machine in the order recommended by the 
manufacturer. select the dough setting, and press start. when the machine 
beeps, continue from the step deflating the dough. 
 
the link for this recipe is: 
http://www.breadrecipe.com/az/bvrtilsfrmrlcndin.asp 
 
-- 
(ID: 13784) Mirror: rec.food.recipes: Tue, Mar 25, 2003


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