Baked Beaver Tails

As I devour my maple flavoured marshmallows from last night’s s’mores(I definitely need to head to the gym after this weekend), I think about how all these Canadian inspired dishes I’ve been making are so rich and high in fat. There’s a reason for it all, it’s because of our long cold winters we have no choice but to devour these warm rich dishes to keep us warm.  I’m definitely not complaining, just need to run an extra kilometre or so.

Beaver tails are the ideal snack during the winter, especially after a nice skate or a ski down the hill. I think about our trip last year at Mont Tremblant and after a night of tubing, eating a freshly made beaver tail was the perfect finish!

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Eating away at a beaver tail in Mont Tremblant last year.

I decided I would attempt to make beaver tails, however I didn’t want to fry them. I’ve been trying to avoid frying these days, so I thought why not try with this recipe as well?

I have to say, beaver tails are much tastier when fried, I’m not going to lie. BUT, they are pretty good baked too.

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Dough rising double it’s size (approx. an hour)
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After the dough has risen, punch it down on a floured surface. Cut it into smaller pieces (I got about 6) and roll them flat with a rolling pin. 

 

 

I do recommend eating them right out of the oven, as they taste best then. It reminds me of a sweet bread, which is nice to accompany a coffee or a refreshing cold summer drink.

This is my first batch and I do intend to perfect this recipe and re-post it. Probably when the weather gets a little bit colder.

Baked Beaver Tails

  • Ingredients:
    1/4 cup warm water
  • 8g pkg of active dry yeast
  • 1/2 cup milk, warmed
  • 1/2 tsp vanilla
  • 2 Tbsp butter, melted (plus another 2 tablespoons of melted butter)
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 egg
  • 2-1/2 cups all purpose flour, plus extra for dusting

Cinnamon Sugar Topping:
1 cup sugar
1 Tbsp cinnamon

1. In the bowl combine the warm water, warm milk, yeast and 1 tsp sugar. Let stand until foamy, approx. 10 minutes.

2. Add melted butter, sugar, salt, vanilla and egg. Using a whisk, mix all the ingredients thoroughly together. Using a wooden spoon, add flour and mix until the dough comes together and no longer sticks to the sides of the bowl. Knead for 8-10 minutes by hand, until the dough is smooth, silky. Use extra flour if dough is sticky.

3. Place dough in a lightly oiled bowl and cover with a damp towel. Leave to rise until doubled in size, about 1 hour.

4. Punch down dough and place onto a lightly floured countertop. Shape into 6-8 equal sized pieces. Using a rolling pin, roll out each piece of dough into an oval shape. If you like, score a crisscross pattern in the top of dough.

5. Place on a lightly floured baking sheet and leave to rise, covered, for 30 minutes or until doubled in size.

6. Make cinnamon sugar by combining sugar and cinnamon in a small bowl.

7. Melt the remaining 2 tablespoons of butter.

8. Using a brush, spread butter onto each beaver tail, sprinkle the cinnamon sugar mixture right after.

9. Preheat oven at 350F/176C. Bake for about 15-20 minutes, once they have reached a golden brown colour.

Enjoy with whatever toppings you like, a spritz of frehs lemon juice, nutella or even some ice cream!

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In the end of all this Canadian inspired cuisine, I decided to combine my Nanaimo bars with vanilla ice cream, drizzled chocolate ganache and a slice of beaver tail. Now I’m of to the gym folks!

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