Beaver tail pastries
Beaver tail pastries, from above
Non vegEggOntario

Beaver tail pastries

Hand stretched dough shaped like a beaver's tail, fried and showered in cinnamon sugar. Skating rink fuel.

100 minTime
8 gProtein each
mildSpice
Rink side treat2 chapters · 1 min read

Make it your way

Grandma's wayWhole wheat dough stretched and fried, coated in cinnamon sugar.
The original
402kcalsame
8 gproteinsame
4 gfibresame
100minutessame

Beaver tail pastries.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Whole wheat flour (wholemeal atta flour, chapati flour)1⅔ cups
Maida (all-purpose flour, plain flour)1⅔ cups
Instant dry yeast2 tsp
Milk1 cup, warm
Sugar50 g for dough, 100 g to coat
Egg1
Butter40 g in dough, 20 g melted to brush
Salt¾ tsp
Cinnamon powder2 tsp
Cooking oil (vegetable oil)for frying
Lemonwedges, to serve

Method

4 steps
  1. 1Mix both flours, yeast, 50 g sugar, salt, warm milk, egg and soft butter into a soft dough. Knead 6 minutes and rise 1 hour.
  2. 2Divide into 8 balls and stretch or roll each into a long oval about 5 mm thick, like a beaver's tail.
  3. 3Fry one or two at a time in oil at 180°C, about 1 minute a side.
  4. 4Drain, brush with melted butter and toss in cinnamon sugar. Serve with a squeeze of lemon.
Serve it like this

Serve flat on paper while hot, with lemon wedges, or spread with chocolate hazelnut spread for a treat.

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Make it a meal

What goes with Beaver tail pastries: a bread or rice, a side, something to drink and something sweet.

A little snack Honey garlic chicken wings60 min
A little snack Poutine45 min
To drink Hot cocoa8 min
To drink London fog8 min
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