Canadian BeaverTails

Beaver Tails, Queues de castor

Makes
6 beavertails
Prep
1 h 30 min
Cook
4 min
Total
1 h 34 min

Ingredients

Dough

  • 2502gcupsall-purpose flour
  • 11/4tspinstant yeast
  • 3/4tspsalt
  • 2tbspsugar
  • 2401mlcupwater, room temperature, divided
  • olive oil, for greasing

Frying

  • neutral oil, for deep-frying

Cinnamon sugar topping (optional)

  • ground cinnamon, 1 part
  • white sugar, 2 parts
  • brown sugar, 1 part

S'mores topping (optional)

  • chocolate hazelnut spread
  • marshmallows

Equipment

  • kitchen scale
  • large mixing bowl
  • stand mixer, optional
  • bench scraper
  • plastic wrap
  • cutting board
  • large wok
  • slotted spoon
  • wire rack
  • kitchen torch, for the s'mores topping
  • squeeze bottle, optional, for drizzling

Steps

Dough

  1. Put the yeast in a small bowl and add 60 ml1/4 cup of the water. Whisk vigorously for , until you see bubbles. If no bubbles appear, discard the mixture and start again with fresh yeast.

  2. Mix the flour, salt and sugar in the mixing bowl and add the yeast mixture.

  3. Slowly pour in 120-180 ml1/2-3/4 cup of the water and knead until the dough is smooth, soft and tacky. Knead by hand or with the stand mixer.

  4. Turn the dough out onto a clean work surface and stretch and fold it for .

  5. Form the dough into a ball. Lightly grease the large bowl with the olive oil and toss the dough in the oil.

  6. Cover with plastic wrap and let rest for .

Shape and fry

  1. Heat the oil in the wok over medium heat to about 191-196°C375-385°F.

  2. Divide the dough into 6 pieces of equal size.

  3. Working with one piece at a time, pat the dough into a circle, then stretch and spread it into a long oval about 6 mm1/4 in thick.

  4. Test the oil with a tiny piece of dough: it should float and bubble gently.

  5. Lay the beavertail into the oil, away from you. Press it down gently with the slotted spoon.

  6. Once the underside is golden brown, carefully flip it and cook the other side.

  7. Drain on paper towels, then move to the wire rack. Repeat with the remaining pieces.

Cinnamon sugar topping (optional)

  1. Mix the cinnamon, white sugar and brown sugar and spread on a large plate or baking sheet.

  2. Press the hot beavertails into the cinnamon sugar. Serve hot.

S'mores topping (optional)

  1. Spread 2-3 tbsp of the chocolate hazelnut spread over the beavertails.

  2. Spread marshmallows over the top and toast them with the kitchen torch. Serve hot.

Storage

Best eaten hot and fresh. Extra dough portions can be frozen for later.

Notes

  • The author uses Nutella for the s'mores topping.
  • If your kitchen is cold or drafty, proof the dough in the oven on its proof setting, if it has one, for the most consistent rising time.
  • The beavertails cool a little while you add the toppings; warm them briefly in the microwave if needed.
  • Press the hot pastry generously into the cinnamon sugar for the best coating.

Variations

Killaloe Sunrise: top with cinnamon sugar and a squeeze of lemon juice, and serve with a lemon wedge.

Maple: drizzle with maple syrup along with the cinnamon sugar.

Source: www.cookingwithanadi.com