Canadian Beaver Tail Fried Pastries Recipes

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THERA'S CANADIAN FRIED DOUGH



Thera's Canadian Fried Dough image

If you have ever been in Canada, especially Ottawa, Ontario, we have a pastry called BeaverTails® -- a whole-wheat pastry, fried and covered in an assortment of goodies. These have also been called pigs' ears. Over the years I have perfected the recipe to the point where I and my friends no longer go out to get them. I just make 'em at home! Enjoy, EH!

Provided by Thera Holmes

Categories     Bread     Yeast Bread Recipes

Time 2h5m

Yield 20

Number Of Ingredients 13

½ cup warm water (110 degrees F/45 degrees C)
5 teaspoons active dry yeast
1 pinch white sugar
1 cup warm milk (110 degrees F/45 degrees C)
⅓ cup white sugar
1 ½ teaspoons salt
1 teaspoon vanilla extract
3 beaten eggs
⅓ cup vegetable oil
5 cups whole-wheat flour, divided
1 quart vegetable oil for frying
2 cups white sugar
½ teaspoon ground cinnamon, or to taste

Steps:

  • Mix warm water, yeast, and 1 pinch of sugar in a large bowl, and let stand until the yeast begins to foam and form a creamy layer, about 5 minutes. Stir in milk, 1/3 cup sugar, salt, vanilla extract, eggs, and 1/3 cup vegetable oil until the sugar has dissolved. Mix in about half the whole-wheat flour, and stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and knead in more flour until the dough is no longer sticky. Knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, and cover. Let rise until the dough has doubled in size, about 1 hour.
  • Punch down the dough, knead a few times to reshape it, and pinch off a piece of dough about the size of an egg. Roll the dough ball out into an oval shape about 1/4 inch thick. Place finished fried dough on a cloth and cover while you finish rolling out the pastries.
  • Heat oil in a deep-fryer or large, deep skillet to 375 degrees F (190 degrees C). Oil should be at least 4 inches deep. Combine 2 cups of sugar with cinnamon to taste in a shallow dish or pie plate, and set aside.
  • Gently lower the pastries, one at a time, into the hot oil, and fry 1 to 2 minutes per side until golden brown. Blot excess oil from fried pastries with paper towels; gently press each pastry into the cinnamon sugar while still warm. Shake off excess sugar.

Nutrition Facts : Calories 284 calories, Carbohydrate 46.2 g, Cholesterol 28.9 mg, Fat 9.7 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 192.1 mg, Sugar 24.1 g

CANADIAN BEAVER TAIL FRIED PASTRIES



Canadian Beaver Tail Fried Pastries image

With all of the Canadians here in Zaar, I was surprised that I could not find a copycat recipe for the Canadian fried pastry sold as Beavertails®! Strange name, I know, but they are soooo good. Anyone who has been skating on the Rideau Canal is sure to have tried one and I have even seen them being sold in Halifax. I think they have something similar in America called "Elephant Ears". I got this version of the recipe from betterbaking.com. Dough can be made in bread machine set on "dough" cycle.

Provided by BirdyBaker

Categories     Breads

Time 2h30m

Yield 20-30 pastries

Number Of Ingredients 13

1/2 cup warm water
5 teaspoons dry yeast
1 pinch 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

Steps:

  • 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 for about 40 minutes before proceeding).
  • Pinch off a golfball-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.
  • Add the dough pieces to the hot oil, about 1-2 at a time.
  • BUT -- before you do, stretch the ovals into a tail shape, like a beaver's tail - thinning them out and enlarging them as you do.
  • Turn once to fry until the undersides are deep brown.
  • Lift the tails out with tongs and drain on paper towels.
  • Fill a large bowl with a few cups of white sugar.
  • Toss the tails in sugar (with a little cinnamon if you wish) and shake off excess.
  • Divine with a bit of jam or apple pie filling!

Nutrition Facts : Calories 160.5, Fat 4.9, SaturatedFat 1, Cholesterol 20.3, Sodium 188.8, Carbohydrate 24.6, Fiber 1, Sugar 3.4, Protein 4.2

"CANADIAN" ELEPHANT EAR FRIED PASTRIES



This is my copycat recipe for the Canadian version of Elephant Ears, often called or sold as the tail of a buck toothed animal. Try them with garlic and butter or chocolate syrup or a fruity jam. A lot of steps but not so overly time consuming that they are not worth the little extra effort!!! Enjoy them!! I don't have an idea how many this makes as the kids eat them faster than they can be fried.

Provided by LAURIE

Categories     Breads

Time 1h12m

Yield 36-40 tails

Number Of Ingredients 13

1/2 cup warm water
5 teaspoons active dry yeast
1 pinch white sugar
1 cup warm milk
1/3 cup white sugar
1 1/2 teaspoons salt
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
5 cups whole wheat flour
1 quart oil (for frying)
2 cups white sugar
cinnamon (touch)

Steps:

  • In a large bowl, stir together the yeast, warm water and the pinch of sugar.
  • Let stand until it is a slightly foamy (approximately 5 minutes).
  • Then add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt.
  • Stir it all until it is smooth.
  • Mix in about half of the flour and continue stirring it.
  • Gradually add more flour.
  • Turn the dough onto a floured surface when it is firm enough to handle.
  • Knead for approximately 6-8 minutes.
  • Add more flour if you need it to form a firm elastic dough.
  • Place dough in a greased bowl and cover.
  • Let dough sit covered until it rises and doubles (approximately 35-45 minutes). Lightly deflate the dough and pinch off a piece the size of a golf ball.
  • On a floured surface use a rolling pin to roll out the small ball of dough into an oval shape.
  • Put it aside and cover it with a clean tea towel while you continue to do the same with the remaining dough.
  • Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a Dutch oven.
  • Before placing the flattened dough into the oil, stretch them into ovals and thin them and enlarge them (to resemble the tail). Place the tails in the oil one (or two) at a time.
  • Fry in the oil, turn them once until the tails are a deep brown.
  • This process usually takes about 1 to 2 minutes per side.
  • Carefully remove the tail from the oil and let it drain on a paper towel.
  • Place left over sugar in a flat dish like a pie pan and add the cinnamon.
  • Toss the tail into the bowl while it is still hot.
  • Shake off any extra sugar and cinnamon mixture.
  • Serve warm.

Nutrition Facts : Calories 349.2, Fat 27.2, SaturatedFat 3.7, Cholesterol 11.3, Sodium 105, Carbohydrate 25.5, Fiber 1.9, Sugar 13, Protein 3

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