Step 1 of 7
BeaverTails
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.
Step 2
Add the ½ cup sugar, warm milk, melted butter, eggs and salt to the bowl and whisk to combine.
Step 3
Fit the dough hook and add the flour with the machine running until a smooth but slightly sticky dough forms.
Step 4
Transfer dough to a bowl, cover with plastic wrap, and proof for 1½ hours until doubled.
Step 5
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.
Step 6
Heat oil in a large deep pot to 175°C (350°F). Gently lower each BeaverTail into the oil and fry for 30–45 seconds per side until golden brown.
Step 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.
