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Beavertails |
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| Course |
Anytime |
| Cuisine |
Canadian |
| Dish Type |
Dessert |
| Occasion |
Anytime |
| Brand Name Ingredient 1 |
-- |
| Brand Name Ingredient 2 |
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| Brand Name Ingredient 3 |
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| Submitted
By |
myhome |
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| Category |
Bread |
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Method |
Fry |
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Time |
25 min. |
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Calories |
Depends |
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Serves |
30 |
| Brand Name Ingredient 4 |
-- |
| Brand Name Ingredient 5 |
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| Email |
myhome@mts.net |
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Ingredients : |
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1/2 cup warm water
5 teaspoons active dry yeast
1 pinch white sugar
1 cup warm milk
1/3 cup white sugar
1 1/2 teaspoons salt
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
5 cups whole wheat flour, or as needed (or all purpose)
1 quart oil for frying
2 cups white sugar as needed
1 teaspoon ground cinnamon (optional)
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| How to Prepare : |
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| In a large bowl, stir together the yeast, warm water, and a pinch of sugar. Let stand until slightly foamy, about 5 minutes. When the yeast is foamy, add the other 1/3-cup of sugar, milk, vanilla, eggs, oil and salt, and stir until smooth. Mix in about 3 cups of the flour, stirring with a spoon, and then gradually add more flour, turning the dough out ="3"> . ="" lang="EN-CA">Medicine Hat, based ="font-size: 12pt;" lang="EN-CA">Küchl or Kökle - "little cake". To make Hooker's Beavertails, a swatch of sweet, whole wheat pastry dough is put through a roller and stretched out to a vaguely beavertail-like shape, then it is fried for a minute or two in hot vegetable oil. The fried dough is then painted with melted butter and various savoury toppings are applied
such as cinnamon and sugar, or slather with cream cheese and smoked Pacific salmon.
But, to repeat, there was a 19th-century dough item called a beaver tail. Here is a reference in print from 1896 in a book called Explorations in the Far North by Frank Russell: "If the traveler has no frying pan the bread is baked in a beaver tail. Such a loaf is long and narrow and is exposed to the fire upon a stick, the lower end being set in the ground, two or three cross sticks, the size of an ordinary skewer, are required to prevent the loaf from breaking and falling as it breaks." A few years earlier, a Canadian author of outdoor books, Egerton Ryerson Young published Stories from Indian Wigwams and Northern Campfires in which he wrote: "When brown, it was turned over, and soon the beavers' tails were ready for the hungry men." http://www.billcasselman.com/canadian_food_words/cfw_five.htm "A yummy home-made version of a Canadian classic made famous by well known establishments throughout Canada. The Beaver Tail can be modified with cheese, garlic, chocolate, banana, maple syrup... The possibilities are endless!!!"
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