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Add a photoServings: 12
Ingredients
- 1/2 c. hot water
- 5 tsp active dry yeast
- 1 pch white sugar
- 1 c. hot lowfat milk
- 1/3 c. white sugar
- 1 1/2 tsp salt
- 1 tsp vanilla extract
- 2 x Large eggs
- 1/3 c. vegetable oil
- 5 c. whole wheat flour, or possibly as needed
- 1 quart oil for frying
- 2 c. white sugar, or possibly as needed
- 1 tsp grnd cinnamon (optional)
Directions
- 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 (190 degrees C). 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 from the step deflating the dough.
- Prep Time: 1 Hour 20 MinutesCook Time: 15 MinutesReady in: 1 Hour 35 Min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 465 | |
| Calories from Fat 135 | 29% |
| Total Fat 15.35g | 19% |
| Saturated Fat 1.54g | 6% |
| Trans Fat 0.34g | |
| Cholesterol 36mg | 12% |
| Sodium 315mg | 13% |
| Potassium 280mg | 8% |
| Total Carbs 77.19g | 21% |
| Dietary Fiber 6.6g | 22% |
| Sugars 40.32g | 27% |
| Protein 9.22g | 15% |
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