Beavertails

Method

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1. Mix both flours, the yeast, sugar and salt in a large bowl. Add the milk, egg and melted butter and mix to a soft dough. Knead on a lightly floured surface for 8 minutes, until smooth and elastic. It will stay slightly sticky.

   Mark done Start 8 min timer

2. Put the dough in an oiled bowl, cover, and leave in a warm place for 1 hour, until doubled in size.

   Mark done Start 1 hr timer

3. Mix the sugar and cinnamon for the topping in a shallow dish.

   Mark done

4. Heat the oil in a deep, heavy pan to 180°C / 350°F, at least 6 cm deep.

   Mark done

5. Divide the dough into 8 pieces of about 80 g. On a floured surface, roll and stretch each into an oval about 20 cm long and 5 mm thick, pulling one end to a slight taper like a tail.

   Mark done

6. Fry the tails one or two at a time for 1 to 2 minutes per side, until puffed, blistered and deep golden. Drain on paper towels for 30 seconds.

   Mark done Start 1 min timer

7. While they are still hot, press each tail into the cinnamon sugar on both sides. Serve with the lemon wedges, squeezing lemon over the top.

   Mark done

Chef’s Tips

• Keep the oil at 180°C. Cooler oil soaks into the dough; hotter oil browns the outside before the middle cooks.
• Stretch the dough with your hands as well as the rolling pin. It should be thin in the middle and thicker at the edges.
• Sugar them the moment they leave the pan. The topping will not stick to a cold tail.

Pairing Suggestions

• Hot chocolate
• Chocolate hazelnut spread
• Sliced banana

Storage & Reheating

Best eaten within minutes. Keep the dough covered in the fridge up to 1 day and let it come to room temperature before stretching.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.