Try A true Canadian Dessert for Canada

Beaver Tail

Ingredients

For the Dough:

125 ml warm water

5 ml dry yeast

pinch of sugar

250 ml warm milk

85 ml sugar

7 ml. salt

5 ml vanilla

2 eggs

85 ml oil

11/4 kg unbleached all-purpose flour

oil for frying

granulated sugar for dusting

cinnamon

Method

1. In a large mixing bowl, mix together the yeast

warm water and pinch of sugar. Let stand for a

couple of minutes to allow yeast to swell and dissolve.

2. Stir in the remaining sugar, milk, vanilla, eggs,

oil, salt and most of flour and mix to make soft dough.

Knead for 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm,

smooth, elastic dough. Place into a greased bowl.

3. Cover bowl tightly with plastic wrap.

Let the dough rise in a warm spot about 30-40 minutes.

Gently deflate the dough.

4.Pinch off a golf ball sized piece of dough

and roll it out into an oval. Let it rest, covered with a

tea towel, while you are preparing the remaining dough.

4.Heat about 4 18 to 20 cm of oil in heavy dutch oven, wok

or deep fryer. The temperature of the oil should be about 195 C.

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.

5.Stretch the ovals into a “tail”, thinning them out and enlarging

them as you do. Add to the hot oil 1 or 2 at a time,

depending on your fryer size (do not crowd).

6.Turn once to fry until the undersides are deep brown.

Lift beaver tails out with tongs and drain on paper towels.