I told myself "why not?" There is no such thing as too much dessert. I noted the difference and decided to cook both recipes. Hmmm? Beaver Tails? I am USA-based and never heard of the term but was open to the idea.Ī few more searches revealed the recipe for beaver tails was nearly identical to that of elephant ears except for the addition of eggs. I found a few but under the ratings were a band of comments from Canadians declaring how elephant ears are actually called "beaver tails" I had a craving for some elephant ears so I went to google and searched recipes for inspo. I would give this recipe ten stars if I could! Toss the beaver tails in the sugar mixture, coating both sides and then shake off the excess. Lift the beaver tails out with tongs and drain on paper towels.įill a large bowl with a few cups of white sugar and cinnamon. Turn the beaver tail once to fry until both sides are a deep brown. Add the dough pieces to the hot oil one at a time. Stretch the ovals into a tail shape, like a beaver's tail, thinning them out and enlarging them as you do. The temperature of the oil should be about 385☏. Heat about 4 inches of corn oil in the fryer (or whatever you usually use for frying). Roll out onto a floured surface into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough. Pinch off a golf ball-sized piece of dough. (If the dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding). If you are not going to use the dough right away, you can refrigerate the dough at this point. Place a warm towel on top of the bowl and "seal". Knead for 5 to 8 minutes using a dough hook, adding flour as needed to form a firm smooth, elastic dough. Depending on various factors (temperature, humidity, etc.) this could take as long as 10 minutes.Īdd the ⅓ Cup of sugar, milk, vanilla, eggs, oil, salt, and most of the flour to the yeast mixture. Allow the water mixture to stand for a couple of minutes to allow the yeast to swell and dissolve. In a large bowl, mix the yeast, warm water, and ¼ teaspoon of sugar. □ How to Make Cinnamon Sugar Beaver Tails You will need the following ingredients for this Cinnamon Sugar Beaver Tails recipe (see recipe card for quantities): Active Yeast, White Sugar, Milk, White Sugar, Salt, Vanilla Extract, Eggs, Canola Oil, All Purpose Flour, Corn Oil, White Sugar and Ground Cinnamon. Vegetable Oil is fine as well as Peanut Oil except the latter is usually more expensive. I often used Canola Oil when I am deep frying but you can use whatever type of oil you have on hand as long as it has a neutral flavor. So whether you spell it beaver tails or beavertails, this is one pastry recipe you will not want to miss! □ Ingredient Substitution When I started writing my Recipe Book and launching this food blog, I was on a mission to find an authentic Beaver Tail recipe.Īfter experimenting with different techniques, this is the recipe that I believe is the closest to the beavertails I had 40 yrs ago. Vegetable Oil, Corn Oil, Canola Oil and Peanut Oil are some of the more popular and affordable options. When it comes to Deep Frying food you want to choose an oil that has a high smoke point and neutral in flavor so it won't affect the flavor of whatever you are frying. But why bother when you can make your own at home with simple ingredients? □ Deep Frying Oils What I remember from my younger days is that beavertails were a yummy pastry that you could get with different toppings like jam, sugar and cinnamon or garlic and cheese. They used to have these little huts on the world's longest outdoor skating rink that sold coffee, hot apple cider, and beaver tails! Growing up in Ottawa, I spent many hours skating on the world's longest skating rink, the Rideau Canal. They are so good that I think everyone needs to try a beaver tail once in their lifetime. Well because Canadian Beaver Tails are a popular pastry (basically fried dough coated in cinnamon sugar) from my birthplace of Ottawa, Canada (home of the NHL Hockey Team the Ottawa Senators). Cinnamon Sugar Beaver Tails? What the heck is that and what is it doing on my Food blog?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |