Our month-old president visited paid a visit to Oh Canada this week and found time to sample a little beaver-tail pastry. This is a kind of canadian donut of fried bread. To any cooks out there who might want to try the recipe, and eventually make money selling it at the beaver festival, here’s the recipe from razzle dazzle recipes, eh?
“Beaver Tails” Recipe
Canadian Recipes
“Beaver Tails”
Canadian Doughnuts
” If you ever visited Ottawa, Ontario, Canada, in the winter months on the Rideau Canal, which is the longest skating rink in the world, they serve a sweet pastry, that is essentially a flat doughnut with sugar on top.
Dough:
1/2 cup warm water
5 teaspoons dry yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4 – 5 cups unbleached all-purpose flour
oil for frying
granulated sugar for dusting
cinnamon
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 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 remaining
dough.
Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F. Test by tossing 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.
Stretch the ovals into a tail – thinning them out and enlarging them as you do. Add the beaver tails to the hot oil, about 1-2 at a time.
Turn once to fry until the undersides are deep brown. Lift beaver tails
out with tongs and drain on paper towels.
Fill a large bowl with a few cups of white sugar . Toss beaver tails in
sugar (with a little cinnamon if you wish) and shake off excess.
You can also top off Beaver Tails with whatever preserves, pie fillings or even just powdered sugar.
Didja get all that? If you need something sweet to watch while you try your confection, here’s a little star power. Amazing all those people gathered just to see a beaver tail! But that’s the kind of electricity beavers command, I’m telling you.
[youtube:http://youtube.com/watch?v=XtDo25SDNiQ]
