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Ingredients
- 1 Tbsp. white sugar
- 1/2 c. hot water (110F)
- 1 Tbsp. active dry yeast
- 1/4 c. vegetable oil
- 2 1/3 c. hot water (110F)
- 1 tsp salt
- 4 Tbsp. white sugar
- 5 c. flour up to 8 c., (1/2 whole wheat and 1/2 all-purpose) fresh lemon juice white sugar and grnd cinnamon
Directions
- Dissolve 1 Tbsp. sugar and yeast in 1/2 c. hot water. Set aside till creamy.
- In a large bowl, mix together oil, 2 1/3 c. water, salt, and 4 Tbsp. sugar. Add in yeast, and gradually fold in flour. Place dough in a buttered bowl, and turn to coat. Cover with a damp tea towel, and place in a hot place to rise for 1 1/2 hrs.
- Form dough into balls about the size of Large eggs, then roll flat to making ovals about 1/4 inch thick.
- Heat oil to 350 degrees F (175 degrees C) in a deep fryer, pot, or possibly electric frying pan. Fry beaver tails one at a time, till light brown on both sides. Place on paper towels to drain. Sprinkle with white sugar, cinnamon, and lemon juice while still warm.
- Makes 3 dozen
- Note: If you ever visited Ottawa, Ontario, Canada in the winter months on the Rideau Canal, that is the longest skating rink in the world, they serve what is called Beaver Tails. This is a pastry with sugar on top. I could not get the authentic recipe since it is their trade secret, but I do have a replica of what they serve. The beaver is the national animal of Canada.
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