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
- Makes 8
- For the dough:
warm whole milk
pure vanilla extract
2 1/4 cups
whole wheat flour
Oil, for deep frying
- 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.