Mini Beaver Tails
Recipe by: Dietitians of Canada
These classic yummy fried doughs are what everyone eats when skating on Ottawa’s Rideau Canal. We’ve swapped out the deep fryer for an oven, and have added some whole-wheat flour to make them even more nutritious.
- 2 ½ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- ¼ cup warm water
- 2 cups all-purpose flour
- ½ cup whole-wheat flour
- ½ teaspoon salt
- 2 teaspoons cinnamon, plus more for dusting
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 egg
- 2 tablespoons canola oil, plus more for oiling
- Large mixing bowl
- Wooden spoon or spatula
- Plastic wrap or tea towel
- Large nonstick baking sheet
- In a large mixing bowl, stir together the yeast, sugar and warm water and let sit for 3 minutes in a warm spot. Once bubbles have formed, stir, then add in the remaining ingredients and mix well. Knead for about 5 minutes by using the palm of your hand and pushing down and stretching out the dough, then bring it back into a ball. Repeat several times. Your dough should now be a smooth tight ball. Place in a large bowl, spoon a little oil on it, top with plastic wrap or tea towel and let sit in a warm place in the kitchen, about 30 minutes.
- Preheat the oven to 350°F. Punch down the dough and take a small amount of dough (about the size of a ping-pong ball). Roll into a ball, then flatten and stretch out into the shape of a beavertail (an oval). Continue with the rest of the dough, placing each on a large nonstick baking sheet. Transfer the sheet to the oven and bake for 20 minutes, or until light golden.
- Remove from the oven and dust with a little cinnamon.