BeaverTails

Hand-stretched fried dough with an amber crust. The exterior is crispy with cinnamon sugar while the center remains soft and airy.

• Prep time: 90 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 637
• Protein: 10 g
• Carbs: 92 g
• Fat: 25 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 13.3 g Fresh baker's yeast ( crumbled )
• 100 ml Whole milk ( lukewarm )
• 33.3 ml Mineral water ( lukewarm )
• 40 g White sugar ( for the dough )
• 0.7 piece Egg ( whole )
• 40 g Minimum butter sweet ( melted )
• 0.7 pinch Gray sea salt
• 0.7 tsp Vanilla extract
• 500 ml Sunflower oil ( for frying )
• 66.7 g Brown sugar ( for coating )
• 0.7 tbsp Cinnamon ground
• 0.7 piece Citrus limon (L.) Burm. f. ( in wedges for juice )

Instructions

1. Yeast activation

   In a bowl, dissolve the fresh yeast in lukewarm mineral water and whole milk. Let it sit for 10 minutes until the mixture slightly foams.

2. Kneading the dough

   Mix the wheat flour, 60g of white sugar, and grey sea salt. Incorporate the egg, melted butter, vanilla extract, and yeast mixture. Knead until the dough is smooth, elastic, and pulls away from the sides of the bowl.

3. First proofing

   Cover with a damp cloth. Let it proof in a warm place for about 1 hour. The dough must double in size.

4. Shaping

   Degas the dough by pressing down. Divide into 6 pieces. Stretch each piece by hand to form a flat, elongated oval, resembling a beaver's tail.

5. Frying

   Heat the sunflower oil to 180°C. Fry the tails one by one. They should brown and puff up instantly. Flip halfway through for uniform coloring.

6. Coating

   Mix brown sugar and ground cinnamon in a large dish. Toss the hot tails in the mixture so the sugar adheres well. Drizzle with a squeeze of fresh lemon juice.

Chef's tips

• The oil must be exactly 180°C; if it's too cold, the dough absorbs the fat and becomes heavy.
• Stretch the dough by hand without overworking it to keep the fermentation gas bubbles.
• Coating should be done right out of the fryer so the sugar melts slightly and sticks.

Storage

Consume immediately after frying. Raw dough can be stored for 24 hours in the refrigerator covered with plastic wrap.