BeaverTails

Ingredients

• 1/2 cupwarm water, for activating yeast
• 2yeast, unit unclear; likely 2 tsp instant yeast or one standard sachet (2¼ tsp)
• 1/2 cupsugar, plus a pinch added to the yeast water to help it activate
• 1/2 cupwarm milk
• 6 tbspbutter, melted
• 2eggs
• 1 1/2 tspsalt
• 2 1/2 cupflour
• oil, for deep frying; enough for a large deep pot at 175°C (350°F)
• lemon, for garnish; optional — squeezed over with white sugar
• sugar, for garnish topping; optional — plain white sugar or cinnamon sugar
• cinnamon, for garnish; optional — mixed with sugar for cinnamon-sugar coating

Method

1. 1

   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.

2. 2

   Add the ½ cup sugar, warm milk, melted butter, eggs and salt to the bowl and whisk to combine.

3. 3

   Fit the dough hook and add the flour with the machine running until a smooth but slightly sticky dough forms.

4. 4

   Transfer dough to a bowl, cover with plastic wrap, and proof for 1½ hours until doubled.

5. 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.

6. 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.

7. 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.