"If you have ever been in Canada especially Ottawa, Ontario we have a pastry called Beaver Tails a whole wheat pastry fried and covered in an assortment of goodies. The Indians originally made these but were called pigs ears. The recipe is hard to come by. But over the years I have perfected it to the point where myself and my friends no longer go out to get them. I just make em at home!
1. In a large bowl, stir together the yeast, warm water and the pinch of sugar.
2. Let stand (about 5 minutes).
3. Then add 1/3 cup of sugar, milk, vanilla, eggs, oil and salt.
4. Stir it all.
5. Mix in about half of the flour and continue stirring it.
Gradually adding more flour.
6. Turn the dough onto a floured surface when it is firm enough to handle.
7 Knead till the dough is in a firm ball. Add more flour if you need it to form a firm elastic dough.
8 Place dough in a greased bowl and cover.Let dough sit covered until it rises and doubles (about 1 hour). Lightly deflate the dough and pinch off a piece the size of a golf ball. (a good trick to help the dough along is to place a hot t-towel on the top of the bowl while rissing)
9 On a floured surface use a rolling pin to roll out the small ball of dough into an oval shape.
10 let the prepared tails sit for 5 min before frying
11 Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a Dutch oven.
12 stretch the dough so it looks like a beavers tail and then fry in the oil one at a time.
13 Fry in the oil, turn them once until the tails are a deep brown. About 1 to 2 minutes per side.
14 Carefully remove the tail from the oil and let it drain on a paper towel.
Place left over sugar in a flat dish like a pie pan and add the cinnamon. Toss the beaver tail into the bowl while it is still hot. Shake off any extra sugar and cinnamon mixture. Serve warm.
Don't forget to try a little lemon or try spreading some garlic butter and shredded sharp cheese on top or if you can find it get some maple spread and spread it on and then drizle chocolate over the top!