MY Beaver Tail
Posted: Fri Nov 19, 2010 9:33 am
If you want it that bad,,,here it is!!!!!!!!!!!!!!!!
Yeast mixture
- 1 tablespoon white sugar
- 1/2 cup warm water (110 degrees F)
- 1 tablespoon active dry yeast
Dough
- 1/4 cup vegetable oil
- 2 1/3 cups warm water (110 degrees F)
- 1 teaspoon salt
- 4 tablespoons white sugar
- 5 - 8 cups flour
For frying
- canola oil
Garnish
- white sugar and ground cinnamon
- see also: Chef's note
Method
1. Dissolve 1 tablespoon sugar and the yeast in 1/2 cup warm water. Set aside until foamy.
2. In a large bowl, mix together the oil, 2-1/3 cups water, salt, and 4 tablespoons sugar. Add the yeast mixture, and gradually mix in flour to form a smooth supple dough that no longer sticks to your fingers.
3. Place the dough in a buttered bowl, and turn to coat. Cover with a damp tea towel, and place in a warm place, such as a warm turned-off oven, to rise for 1-1/2 hours.
4. Form the dough into balls about the size of eggs, then roll flat to make ovals (beaver-tail shaped) about 1/4 inch thick. Cover with a cloth and continue with the remaining dough.
5. Heat the oil to 385° F (195° C) in a deep fryer, pot, or electric frying pan, checking the temperature with a candy thermometer. If you prefer the beaver tails slightly softer, you can decrease the temperature to 350° F / 180° C.
6. Fry the beaver tails one at a time, until light brown on both sides. Place on paper towels to drain. Sprinkle with white sugar, cinnamon, and lemon juice while still hot.
Yeast mixture
- 1 tablespoon white sugar
- 1/2 cup warm water (110 degrees F)
- 1 tablespoon active dry yeast
Dough
- 1/4 cup vegetable oil
- 2 1/3 cups warm water (110 degrees F)
- 1 teaspoon salt
- 4 tablespoons white sugar
- 5 - 8 cups flour
For frying
- canola oil
Garnish
- white sugar and ground cinnamon
- see also: Chef's note
Method
1. Dissolve 1 tablespoon sugar and the yeast in 1/2 cup warm water. Set aside until foamy.
2. In a large bowl, mix together the oil, 2-1/3 cups water, salt, and 4 tablespoons sugar. Add the yeast mixture, and gradually mix in flour to form a smooth supple dough that no longer sticks to your fingers.
3. Place the dough in a buttered bowl, and turn to coat. Cover with a damp tea towel, and place in a warm place, such as a warm turned-off oven, to rise for 1-1/2 hours.
4. Form the dough into balls about the size of eggs, then roll flat to make ovals (beaver-tail shaped) about 1/4 inch thick. Cover with a cloth and continue with the remaining dough.
5. Heat the oil to 385° F (195° C) in a deep fryer, pot, or electric frying pan, checking the temperature with a candy thermometer. If you prefer the beaver tails slightly softer, you can decrease the temperature to 350° F / 180° C.
6. Fry the beaver tails one at a time, until light brown on both sides. Place on paper towels to drain. Sprinkle with white sugar, cinnamon, and lemon juice while still hot.
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