BeaverTails
Ingredients
- 333.3 gWheat flour (sifted)
- 13.3 gFresh baker's yeast (crumbled)
- 100 mlWhole milk (lukewarm)
- 33.3 mlMineral water (lukewarm)
- 40 gWhite sugar (for the dough)
- 0.7 pcEgg (whole)
- 40 gUnsalted butter (melted)
- 0.7 pinchGray sea salt
- 0.7 tspVanilla extract
- 500 mlSunflower oil (for frying)
- 66.7 gBrown sugar (for coating)
- 0.7 tbspCinnamon ground
- 0.7 pcCitrus limon (L.) Burm. f. (in wedges for juice)
Method
Hand-stretched fried dough with an amber crust. The exterior is crispy with cinnamon sugar while the center remains soft and airy.
- 1
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
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
Cover with a damp cloth. Let it proof in a warm place for about 1 hour. The dough must double in size.
- 4
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after frying. Raw dough can be stored for 24 hours in the refrigerator covered with plastic wrap.
