Beaver tail full#
Beaver tail plus#

Pinch off a golfball-sized piece of dough.

(If dough is coming out of the fridge, allow to warm up for about 40 minutes before proceeding).

Let rise in a covered, lightly greased bowl about 30-40 minutes.(If not using right away, you can refrigerate the dough at this point). Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough.Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough.

Allow to stand a couple of minutes to allow yeast to swell or dissolve.In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.Bake for about 15-20 minutes, once they have reached a golden brown colour.Įnjoy with whatever toppings you like, a spritz of frehs lemon juice, nutella or even some ice cream! In the end of all this Canadian inspired cuisine, I decided to combine my Nanaimo bars with vanilla ice cream, drizzled chocolate ganache and a slice of beaver tail. Using a brush, spread butter onto each beaver tail, sprinkle the cinnamon sugar mixture right after.ĩ. Melt the remaining 2 tablespoons of butter.Ĩ. Make cinnamon sugar by combining sugar and cinnamon in a small bowl.ħ. Place on a lightly floured baking sheet and leave to rise, covered, for 30 minutes or until doubled in size.Ħ. If you like, score a crisscross pattern in the top of dough.ĥ. Using a rolling pin, roll out each piece of dough into an oval shape. Punch down dough and place onto a lightly floured countertop. Leave to rise until doubled in size, about 1 hour.Ĥ. Place dough in a lightly oiled bowl and cover with a damp towel. Knead for 8-10 minutes by hand, until the dough is smooth, silky. Using a wooden spoon, add flour and mix until the dough comes together and no longer sticks to the sides of the bowl. Combine the yeast mixture until combined thoroughly. In a bowl, whisk melted butter, sugar, salt, vanilla and egg.

In the bowl combine the warm water, warm milk, yeast and 1 tsp sugar (this is to help feed the yeast).

Beaver tail plus#

2-1/2 cups all purpose flour, plus extra for dustingġ.

2 Tbsp sugar, plus 1 tsp for yeast mixture.2 Tbsp butter, melted (plus another 2 tablespoons of melted butter).Do you enjoy s’mores? Swap the graham crackers for the baed beaver tail (obviously cut into smaller pieces) and see how it tastes, you won’t be sorry! I have even broken them up into pieces and combined it with vanilla ice cream. I do recommend eating them right out of the oven, as they taste best then. Cut it into smaller pieces (I got about 6) and roll them flat with a rolling pin. an hour) After the dough has risen, punch it down on a floured surface. My favourite way to eat these is sprinkle some lemon juice and a little extra cinnamon sugar and my heart is happy! Dough rising double it’s size (approx. They actually taste really good! The key is you want the cinnamon sugar to bake with the dough, as opposed to waiting after it has baked. I definitely would eat them fried, but it’s not healthy and if there is a way I can make a baked alternative, I am there! Frying the dough is what makes it soft and crispy and all that oil absorbed really adds to the flavour, but not so healthy. I decided I would attempt to make beaver tails, however I didn’t want to fry them. Eating away at a beaver tail in Mont Tremblant last year. I think about our trip to Mont Tremblant (before children) and after a night of tubing, eating a freshly made beaver tail was the perfect finish! Nowadays, it’s our family tradition to head to Collingwood every summer and on my list before I leave is to enjoy a beavertail. They are the ideal snack, especially during the winter, after a nice skate or a ski down the hill.

Much more preferable than Hawaiian pizza, sorry not a fan. I’m definitely not complaining, just need to run an extra kilometre or so.īeaver tails, in my opinion deserve to be a Canadian classic. There’s a reason for it all, it’s because of our long cold winters that we have no choice but to devour these warm rich dishes to keep us warm.

Beaver tail full#

Have you ever reflected on what true Canadian dishes are? Have you noticed a lot of them are full of fat or sugar.