Beaver Tails

1. 1

   Mix 1 t of the sugar in the warm water. Add yeast and let stand until the yeast begins to foam.

2. 2

   Stir in the milk, the remainder of the sugar, salt, vanilla, eggs, and vegetable oil until the sugar has dissolved.

3. 3

   Mix in about half the flour, and stir until no additional flour can be incorporated.

4. 4

   Turn the dough onto a floured surface, and knead in flour until the dough loses its stickiness. Continue until smooth and elastic, about 10 min.

5. 5

   Form the dough into a ball, place into an oiled bowl, turn the dough to cover completely with oil. Cover and set aside for about 1 h or until the dough has doubled.

6. 6

   Punch down and knead a few times.

7. 7

   Shape into the bottom of a cookie sheet.

8. 8

   Divide by running a pizza cutter to divide into 5 x 4 pieces on the sheet. Cover with plastic wrap and set aside to rise about 10 min more.

9. 9

   (At this point, the dough can be refrigerated for a couple of hours.)

10. 10

    Heat oil to 375 F/190 C.

11. 11

    Mix all the garnish dry ingredients together and place in a large, flat container (a second cookie sheet would do.)

12. 12

    Remove one square from the cookie sheet and shape by pulling into an oval that is about 1/4 inch thick. Leave the other squares, covered, on the cookie sheet while you do this.

13. 13

    Fry the pastries, preferably one at a time until golden brown (1-2 min. on each side or 2 - 3 min. if deep frying.)

14. 14

    Let the cooked tails drain on a draining rack or by using paper towels.

15. 15

    Sprinkle sugar garnish mixture on the tail and squeeze a small amount of lemon juice over the tail.

16. 16

    Alternately, spread maple butter on the tail and drizzle with just a little chocolate syrup.

* Per serving · 4 servings · Values may vary.