February = Beavertails
February is my birthday month and my mom would always make me beavertails to celebrate! She used to wake up super early and make a fresh batch so I could bring them to school and share them with everyone. Now, we’re going to share the recipe so YOU can enjoy the beauty that is the beavertail. BONUS you won’t have to wait in line, at -30°C, on the canal, to get your fix!
These treats can be enjoyed sweet or savoury and are best when they are fresh. If needed, you can store them in a container on the counter or in the fridge, or even freeze them to enjoy at a later date.
Enjoy!
🎂 The Recipe
🥣 Ingredients
Yeast
1 ½ packages or 3 tsp. yeast
1 tsp. sugar
1 cup warm milk
Dough
8 cups flour
1 cup sugar
1 pinch of salt
4 slightly beaten eggs
½ cup melted butter
Rind from 1 lemon
1 cup warm milk
Some water
Canola oil for frying
Toppings
Cinnamon
Sugar
Lemon
Anything you want!
🗺 Directions
Dissolve yeast in 1 cup of warm milk and 1tsp. of sugar.
In a separate bowl combine 8 cups flours, 1 cup sugar, and a pinch of salt.
Once the yeast is activated add it to the flour mixture. Make an indent in the flour mixture and add slightly beaten eggs, melted butter, and lemon rind. Add 1 cup of warm milk, if you need more liquid add water until the dough reaches a medium softness.
Remove dough from bowl and knead on a lightly floured countertop. Place dough in a clean, lightly oiled bowl. Cover with saran wrap and place in a warm spot. We usually proof our oven, but if your room temperature is high enough you can keep it on your counter covered with a dishcloth. Let it rise for 40 to 60 minutes or until the dough doubles in size.
When the dough is ready, knead it out on a clean counter (no flour). Divide the dough in half, then half again until you have your desired amount of beavertails. This recipe makes about 40 small beaver tails, if you want to make bigger ones, divide the dough into 20 to 30 balls. Be mindful of the amount of time you have and the size of your pan. Bigger beavertails in a small pan means you will be frying for a lot longer.
Next, roll out each of the balls to give it a beavertail shape. Place on a lightly oiled baking sheet and cover with saran wrap until ready to fry. I like to roll them all out and then fry. This makes the clean-up easier and allows you to pay extra attention to the oil temperature so they don’t burn them! This also helps get rid of any flour that may be on the dough. If there is flour on your dough when you go to fry them, the oil will burn faster and you will have to change it more frequently. Before placing in the oil stretch the dough out a bit with your hands.
Keep the oil on medium heat and fry each beavertail a few minutes on each side or until golden brown. Take them out of the oil and place them on a paper towel.
Wait until the beavertails reach room temperature and dip in cinnamon and sugar or with your favourite toppings (Nutella, peanut butter, jam, all of the above!).
🌟 Review and Tips
1. Easy. These get an 11/10! They are SO yummy and perfect to enjoy on a cold winter day!
2. I split my dough to make 32 Beavertails, I found they came out to be just the right size, not too big, not too small.
3. Be patient. You don’t want to under rise the dough or overheat the oil. Take your time and it will all be worth it.
4. Don’t decorate all the Beavertails at once, they don’t preserve well when they have toppings on them. Decorate what will be eaten and store the rest in a container in the fridge or freezer to enjoy at a later date.
5. To reheat, place in the microwave for a few seconds at a time. This is crucial. If you overheat them, they will get tough! Again, patience is key!
______________
0:00 Intro
0:52 Yeast
2:28 Dough
5:15 Letting the Dough Rise
6:46 Shaping the Beavertails
8:07 Frying
10:05 Over Risen Dough
11:12 Taste Test + Review
13:26 Conclusion + Bloopers
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