this canadian classic fried dough makes for a great weekend treat!
today, quarantine day ??? i started missing canada’s wonderland – the rides, the excitement, and the beaver tails! i figured i’d try my hand at making them from scratch and they turned out perfectly!
for the dough:
- 1 1/4t yeast
- a pinch of sugar
- 1/4c warm water (110F)
- 1/4c warm milk (110F – can be a little warmer if you’re working slowly, giving it time to cool)
- 1.5T sugar
- 1/2t vanilla
- 1/2T ground flax combined with 1/14T water
- 1.5T vegetable/canola oil
- 1 1/4c flour
- vegetable oil – enough to fill your deep fryer/heavy-bottomed, tall pan with about 2″ of oil
- 3/4c sugar
- 2t cinnamon
- in a medium bowl, combine the yeast, pinch of sugar, and warm water. set aside for around 5 minutes until foamy and creamy
- make the flax egg – combine the ground flax and water and let sit for about three minutes to thicken. i used ground brown flaxseed.
- in a separate, larger bowl, combine the milk, sugar, salt, vanilla, flax egg, and oil. slowly pour in the yeast mixture.
- add the flour 1/4c at a time, stirring gently to combine. you should end up with a slightly moist dough ball that sticks to your fingers a bit.
- form the dough into a ball the best you can and allow to double in an oiled and covered bowl for about one hour.
- when your dough is close to doubling in size, heat the oil. i used a non-stick deep-frying pan. keep it on medium high until about 350F, then reduce to medium. don’t start frying until the oil has reached 370F – adjust the heat as needed if it gets too hot.
- in a large bowl, combine the sugar and cinnamon coating. set aside.
- punch down the dough and divide into four even balls. roll them out on a floured surface (see below) until quite thin. it’s okay if they look small and sad right now – they’re about to puff up!
- once as the oil is to-temp, using a skimmer spoon or slotted spatula, gently lower one of the pieces into the oil. be careful! keep a lid on hand in case of a fire.
- fry for about 1-2 minutes on each side, or until golden brown. remove from the oil with the skimmer spoon/spatula and shake gently to remove excess oil. immediately transfer the beaver tail to the cinnamon sugar mixture, and toss to coat. set aside on a cooling rack or lined baking sheet.
- repeat steps 9-10 with the other three pieces of dough.
- serve warm! we ate them plain with a bit of lemon juice.
topping ideas: hot fudge sauce (recipe coming soon!), maple syrup, vegan caramel sauce, or jam or fruit compote!