Called a "beaver tail" or an "elephant ear" by Canadians, this flattened fried dough is brushed with butter and rolled in cinnamon sugar, taking their nicknames from a large size and flat shape.
Note: The small amount of whole wheat flour is important for texture purposes. This recipe is my own interpretation of a beaver tail, and not the company's trademarked recipe. —modest marce
For the dough:
warm whole milk
pure vanilla extract
2 1/4 cups
whole wheat flour
Oil, for deep frying
In This Recipe
In a large mixing bowl, add water, yeast, and sugar. Let stand for 5 minutes to allow the yeast to activate. If your yeast does not foam, start again (the water could be too hot or yeast could be expired).
Stir in whole milk, salt, vanilla, egg, and oil. Mix until ingredients are well incorporated.
Add flours one cup at a time and mix until a dough begins to form.
Turn dough onto a floured surface and knead for 8 to 10 minutes, adding flour as needed until the dough is no longer wet and sticky.
Form into a ball and let rise in a covered, greased bowl for 1 hour, or until dough as doubled in size.
Once dough has risen, heat your oil to 350 to 375° F in a pot or frying pan that is high enough to allow the oil to be 2 inches deep.
Meanwhile, place the melted butter in a bowl near the fryer. Mix together the cinnamon and the sugar and place in a bowl nearby.
Cut dough into 8 equal portions and shape each into a ball.
Roll out dough to into a flat oval shape that is between 1/2 to 1 centimeter thick. (The dough will puff up once it hits the fryer.)
Fry dough for 1 minute on each side, until golden brown, then transfer to a paper towel to drain excess oil.
Brush with melted butter and roll in cinnamon-sugar mixture.
Repeat frying the ovals, one at a time, until you have used up all your dough.
Close your eyes, pretend you are surrounded by ferris wheels and carnival games and take a bite into summer.