Canada Talk » Beaver Tails

Der ein oder andere von Euch wird sie bestimmt schon mal gegessen haben. Urspuenglich aus der Ottawagegend kommend findet man sie in verschiedenen Gegenden. Ich habe sie vor Jahren in Lake Louise am Skihuegel entdeckt wo man sie entweder in Suessen variationen oder aber auch als herbe mit z.B. hot dogs bekommen kann. Das Rezept habe ich nur in English.

"Beaver Tails"

Dough:
1/2 cup warm water
5 teaspoons dry yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4 - 5 cups unbleached all-purpose flour
oil for frying
granulated sugar for dusting
cinnamon

In a large mixing bowl, stir together the yeast, warm water and pinch
of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve.

Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl.

Place bowl in a plastic bag and seal. (If not using right away, you can
refrigerate the dough at this point). Let rise in a covered, lightly greased bowl, about 30-40 minutes. Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding).

Pinch off a golf ball sized piece of dough. Roll out into an oval and let
rest, covered with a tea towel, while you are preparing the remaining
dough.

Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F. Test by tossing in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.

Stretch the ovals into a tail - thinning them out and enlarging them as you do. Add the beaver tails to the hot oil, about 1-2 at a time.

Turn once to fry until the undersides are deep brown. Lift beaver tails
out with tongs and drain on paper towels.

Fill a large bowl with a few cups of white sugar . Toss beaver tails in
sugar (with a little cinnamon if you wish) and shake off excess.

You can also top off Beaver Tails with whatever preserves.

Viel Spass,