- ¼ cup warm water
- 1 tbsp instant yeast
- ½ tsp plus ¼ cup sugar, divided
- 2¼ to 2½ cups all-purpose flour
- 1 tsp salt
- ½ cup buttermilk
- 1 tsp vanilla
- 1 egg
- 3 tbsp unsalted butter, melted
- vegetable oil, for deep-frying
- cinnamon Sugar (1 cup sugar + 1 tbsp cinnamon)
- lemon juice
- chocolate hazelnut spread
- In a small bowl, whisk together the water, yeast and ½ teaspoon of sugar and set aside to bloom.
- Meanwhile, in a large bowl or the bowl of your stand mixer, combine the flour, salt, and remaining ¼ cup of sugar. Make a well in the centre and set aside.
- In another small bowl, beat the buttermilk with the egg and vanilla.
- Pour the yeast and buttermilk mixtures into the well of the dry ingredients and stir until a shaggy dough forms. If using your hands, turn the dough out onto a floured work surface and knead for about 8 minutes or until the dough is soft and no longer sticky. If using a stand mixer, attach the dough hook and knead for around 6 minutes. Place the dough in a lightly oiled bowl, cover, and allow it to rise for 40 minutes.
- Punch the dough down and divide into 16 golf ball sized portions. Flatten each into an oval that is around ½” thick and place on a baking sheet while you preheat 4” of oil to 385F in the bottom of a large heavy bottomed pot.
- When your oil is up to temperature, stretch an oval into a thin beaver tail shape (the edges will be a bit thicker than the middle) and carefully place it into the oil. Stretch and fry about 3 beaver tails at a time and fry, flipping halfway through, until both sides are golden. Remove the beaver tails from the oil onto paper towel then, while still warm, toss in cinnamon sugar if desired. For my favourite, I add a squidge of lemon to the cinnamon sugar coated beaver tails just prior to eating.
- If you want to top your beaver tail with chocolate hazelnut spread, feel free to leave them plain and top just before serving.