BeaverTails

Ingredients

• 1/2 cupwarm water, for activating yeast
• 3/4 tbspyeast, instant or active dry; one ¼-oz packet
• 1/2 cupsugar, plus a pinch added to the yeast water to help it activate
• 1/2 cupwarm milk
• 6 tbspbutter, melted
• 2eggs
• 1 1/2 tspsalt
• 2 1/2 cupsflour
• 1 quartoil, for deep frying, about 2 inches deep in a large pot
• lemon, for garnish; optional — squeezed over with white sugar
• 1 tspsugar, for garnish topping; optional — plain white sugar or cinnamon sugar
• cinnamon, for garnish; optional — mixed with sugar for cinnamon-sugar coating

Method

1. 1

   In the bowl of a stand mixer, combine the warm water, a pinch of sugar and yeast. Let sit until frothy, about 5–10 minutes.

2. 2

   Add the ½ cup sugar, warm milk, melted butter, eggs and salt to the bowl and whisk to combine.

3. 3

   Fit the dough hook and add the flour with the machine running until a smooth but slightly sticky dough forms.

4. 4

   Transfer dough to a bowl, cover with plastic wrap, and proof for 1½ hours until doubled.

5. 5

   Start heating the oil in a large, deep pot to 350°F. Meanwhile, cut the dough into 12 equal pieces and roll each out into a long oval shape about ¼ inch (6mm) thick, resembling a beaver's tail.

6. 6

   Gently lower each BeaverTail into the hot oil and fry for 30–45 seconds per side until golden brown.

7. 7

   Drain on paper towels. Garnish as desired: toss in cinnamon sugar, in white sugar with a squeeze of lemon, or spread with Nutella and top with toasted almonds.

Nutrition per serving