A good beaver tail! This Canadian pastry is made of fried dough and is named after the dough is stretched to give it the appearance of a beavertail.
This delicious dessert has been around since 1978, it was created by a restaurant chain called BeaverTails Canada Inc. in Ontario.
Enough historical facts, let’s get down to business, the recipe!
- 3/4 cup warm milk
- 1 tablespoon active dry yeast
- 3 tablespoons brown sugar
- 1. vanilla extract tea
- 1 egg
- 3 tablespoons of butter
- 2 cups of flour
- Sufficient vegetable oil for frying
- A mixture of ground cinnamon and sugar for the garnish
- Nutella, bananas, caramel, etc. All the toppings you want!
- Mix the brown sugar in the warm milk, then sprinkle the yeast. Let stand for 10 minutes, until it foams.
- Pour the milk and yeast mixture into the mixer bowl and beat with the dough hook for a few seconds.
- Add the flour and mix for 5 minutes, the dough should be soft.
- Cover the dough and let it rest for 1 hour.
- Cut the dough so that each piece weighs between 2 and 3 ounces (between 57 and 85 grams).
- Roll the dough into balls and then roll it out into an oval shape.
- Heat a pot of oil to 375°F and add pasta (not too much at a time).
- Fry until the dough is a beautiful golden brown. Turn and fry on the other side.
- Place beaver tails on paper towels and sprinkle with cinnamon and sugar mixture while hot.
- You can also spread caramel or Nutella.
- A delicacy from home!
Note: If you don’t have an electric mixer on a stand, you can do all these steps while kneading by hand!