Beaver Tails

Steps

1. 1

   On a large plate, combine the coating ingredients (1/2 cup sugar and 2 teaspoons cinnamon) and set aside.

2. 2

   Grease a large bowl with oil or cooking spray and set aside.

3. 3

   In a large bowl or the bowl of a stand mixer fitted with a dough hook, stir together the yeast, 1 teaspoon sugar, and warm water. Let the mixture stand for 5 minutes until it becomes puffy and bubbly.

   Start 5-minute timer
4. 4

   Stir in the warm milk, 3 tablespoons sugar, melted butter, salt, vanilla, egg, and 3 tablespoons oil.

5. 5

   Gradually add in the flour 1/2 cup at a time. Mix and scrape down the sides of the bowl after each addition.

6. 6

   After all the flour has been added, mix until a smooth dough ball forms.

7. 7

   Place the dough ball in the greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, approximately 30-45 minutes.

   Start 30-minute timer
8. 8

   Place the risen dough on a floured flat surface (like a kitchen counter), gently deflate, and flatten into a rectangle.

9. 9

   Cut the dough into 8 even pieces. Shape each piece into a thin oval to resemble a beaver tail.

10. 10

    Use a sharp knife to carefully score the top of the shaped dough to create small square sections, replicating the texture of a beaver tail.

11. 11

    Place the shaped beaver tails on a floured cookie sheet and cover with a lint-free towel. Set aside to rise for 10 minutes.

    Start 10-minute timer
12. 12

    In a large skillet or deep pot, heat enough oil to come 2 inches up the sides over medium-high heat. The oil is ready when it starts to shimmer or bubbles around the handle of a wooden spoon.

13. 13

    Working in batches, fry the beaver tails for 2-3 minutes per side or until golden brown.

    Start 2-minute timer
14. 14

    Remove from the oil and drain briefly on a paper towel.

15. 15

    Immediately dip the fried dough in the cinnamon-sugar mix while still hot.

16. 16

    Set on a cooling rack to cool slightly. Repeat the frying and coating process with all remaining beaver tails.

17. 17

    Serve warm.