Beaver Tails Recipe - hot water

Method

• In a large bowl, stir together the yeast, hot water, and a healthy pinch of sugar.
• Let stand till slightly foamy, about 5 min.
• When the yeast is foamy, add in the other 1/3 c. of sugar, lowfat milk, vanilla, Large eggs, oil and salt, and stir till smooth.
• Fold in about 3 c. of the flour, stirring with a spoon, then gradually add in more flour, turning the dough out onto a floured surface when it is hard sufficient to handle.
• Knead for 5 to 8 min adding flour as needed to create a hard elastic dough.
• Place dough in a greased bowl, and cover.
• Let rise till doubled, about 30 to 40 min.
• Gently deflate the dough, and healthy pinch off a golf ball-sized piece of dough.
• On a lightly floured surface, use a rolling pin to roll the ball out to an oval.
• Set aside to rest covered with a tea towel, and continue with remaining dough.
• Heat about 4 inches of oil for frying in a deep-fryer to 375 degrees F. If you don't have a deep fryer, a wok or possibly Dutch oven will work.
• I toss in a tiny bit of dough and see if it sizzles and swells immediately.
• If it does, the oil temperature is where it should be.
• Just before placing the beaver tails in the oil, stretch the ovals out into a tail shape, thinning and enlarging them as you do.
• Carefully place the tails in the warm oil one or possibly two at a time.
• Fry, turning once, till the tails are a deep brown, about 1 to 2 min per side.
• Remove using tongs and drain on paper towels.
• Place remaining 2 c. of sugar in a large bowl, and stir in cinnamon if you are using it.
• Toss beaver tails in the sugar bowl while they are still warm.
• Shake off excess.
• Note:To make the dough using a bread machine, add in the dough ingredients to the pan of your bread machine in the order recommended by the manufacturer.
• Select the DOUGH setting, and press START.
• When the machine beeps, continue fromthe first rise
• Makes 30 servings