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... like it is here ... and besides, my oven door's frozen in place 
... here's a different way of cooking with dough. I made some of these tonight - delicious, even though I can feel the pounds packing on and the arteries clogging up.
Commercially sold BeaverTails originated in Ottawa in the mid-1970?s and sales are huge in winter along the Rideau Canal skateway, especially during Winterlude. They are deep-fried dough, shaped like a beaver's tail, commonly topped with granulated sugar and cinnamon, but also various other sweet toppings.
The cinnamon & sugar version, with a Nutella ?O? on it, will be served to guests at the Canadian Embassy in Washington during Obama's inauguration this week!
Beaver Tails (makes 20 to 30)
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 canola or soya oil
4 1/4-5 cups unbleached all-purpose flour
oil (for frying)
granulated sugar (for dusting)
powdered cinnamon
lemon (optional)
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
Let 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, adding flour as needed to form a firm, smooth, elastic dough.
Place in a greased bowl.
Place bowl in a plastic bag and seal.
Let rise in a covered, lightly greased bowl; about 30-40 minutes.
Gently deflate dough.
Pinch off a golf ball-sized piece of dough.
Roll out into an oval and let rest, covered with a tea towel, while you repeat this process with the remaining dough.
Heat about 4 inches of oil to about 385?F in fryer (a wok works well).
Stretch the ovals into a long, flat ?beavertail? - thinning them out and enlarging them as you do. (This took some practice, and the thinner, the better.) Add the beaver tails to the hot oil, 1 or 2 at a time.
Fry until golden on the first side, then flip and brown the other side, turning only once. Lift beaver tails out with tongs and drain on paper towels.
Fill a large bowl with a cup of white sugar and a teaspoon or two of cinnamon, mixed together. Dredge the still-warm beaver tails in the sugar & cinnamon mixture (one side only).
For even more of a treat (IMHO), add a liberal squeeze of fresh lemon on top. Now you?ve got a Beavertail that?s called a Killaloe Sunrise - the best! Now eat up while it's still hot.
You could also try adding real maple syrup, jam, Nutella & banana or apple pie filling.
... here's a different way of cooking with dough. I made some of these tonight - delicious, even though I can feel the pounds packing on and the arteries clogging up.Commercially sold BeaverTails originated in Ottawa in the mid-1970?s and sales are huge in winter along the Rideau Canal skateway, especially during Winterlude. They are deep-fried dough, shaped like a beaver's tail, commonly topped with granulated sugar and cinnamon, but also various other sweet toppings.
The cinnamon & sugar version, with a Nutella ?O? on it, will be served to guests at the Canadian Embassy in Washington during Obama's inauguration this week!
Beaver Tails (makes 20 to 30)
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 canola or soya oil
4 1/4-5 cups unbleached all-purpose flour
oil (for frying)
granulated sugar (for dusting)
powdered cinnamon
lemon (optional)
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar.
Let 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, adding flour as needed to form a firm, smooth, elastic dough.
Place in a greased bowl.
Place bowl in a plastic bag and seal.
Let rise in a covered, lightly greased bowl; about 30-40 minutes.
Gently deflate dough.
Pinch off a golf ball-sized piece of dough.
Roll out into an oval and let rest, covered with a tea towel, while you repeat this process with the remaining dough.
Heat about 4 inches of oil to about 385?F in fryer (a wok works well).
Stretch the ovals into a long, flat ?beavertail? - thinning them out and enlarging them as you do. (This took some practice, and the thinner, the better.) Add the beaver tails to the hot oil, 1 or 2 at a time.
Fry until golden on the first side, then flip and brown the other side, turning only once. Lift beaver tails out with tongs and drain on paper towels.
Fill a large bowl with a cup of white sugar and a teaspoon or two of cinnamon, mixed together. Dredge the still-warm beaver tails in the sugar & cinnamon mixture (one side only).
For even more of a treat (IMHO), add a liberal squeeze of fresh lemon on top. Now you?ve got a Beavertail that?s called a Killaloe Sunrise - the best! Now eat up while it's still hot.
You could also try adding real maple syrup, jam, Nutella & banana or apple pie filling.
. For those drooling on their keyboards here a recipe. I made a mistake on my first attempt as I should have actually cut the bread not folded it over.
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