Savory Saturday – Go Canada!

Yesterday, I declared my fantasy destination as Han Island.

A tiny little guy, about the size of my condo who’s fate has been debated between a tug-of-war between Canada and Denmark.

Not to smack talk Denmark – I can’t wait to go there! But why not make my meal today something very tacky – Canadian Beaver Tails (NOT made from real beavers!!). And tackily get the “gourmet” recipe from ehow.com.

Not tacky is how gooooood they taste (especially with coffee)!

Beaver tails are Canadian donuts shaped in the form of a beaver tail. They’re very popular in Ontario, Canada during the winter months and are served at the Rideau Canal, the longest skating rink in the world.

Ingredients

How to make true Canadian Beaver Tails:
  • 1

    In a large bowl, stir in the yeast, water and a pinch of sugar. Allow to stand for a few minutes to allow the yeast to expand and dissolve. Stir in the remaining sugar, milk, vanilla, eggs, salt, oil and a majority of the flour to make a dough. Knead for 5-8 minutes. Place in an oiled bowl.

  • 2

    Place bowl in a plastic bag and seal. Let the dough rise for about 30-40 minutes. You can refrigerate the dough if you like. Gently deflate the dough. If you do put it in the refrigerator, allow it to warm to room temperature for about 40 minutes before moving any further with the recipe.

  • 3

    Once the dough is ready. Pull off a golf ball sized piece. Roll it out into an oval and place onto a towel while you get your fryer ready.

  • 4

    Add about 4 inches of oil to a fryer. The best temperature for frying the beaver tails should be about 185 degrees. You can test the oil by dropping in a pinch of the dough. If it sizzles and enlarges immediately, the temperature is just right.

  • 5

    Continue to pull more golf ball sized pieces of the dough. Stretch out the ovals into a tail shape, thinning and enlarging as you do so. Add the beaver tails to the fryer, 1-2 at a time. Fry until the deep undersides are brown and then flip just once to repeat. Lift out the beaver tails and place onto a paper towel to absorb any excess oil.

  • 6

    Fill a bowl with granulated sugar and toss beaver tails into bowl, you can add cinnamon as well if you like, and shake off the excess. Enjoy your beaver tails!

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One thought on “Savory Saturday – Go Canada!

  1. Pingback: Mmm…chocolate covered beaver tail. YUMMY | Yummy Lummy

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