Ingredients
Method
Make Beaver Tails Dough
- Mix & Knead. To the bowl of a stand mixer or large mixing bowl (if mixing by hand) add 350 g all-purpose flour, 210 g water, 70 g active sourdough starter, 35 g granulated sugar, 25 5 neutral oil, and 2 teaspoons fine sea salt. Mix to combine, then knead for 8-10 minutes until smooth.
- Bulk ferment. Transfer to a lightly-oiled bowl or container and cover. Leave at room temperature in a warm place, and perform 3 or 4 sets of stretch-and-folds about 30 minutes apart. Leave for 4-4 ½ hours or so, or until it has risen by about 60-80%. See the post above for some sample baking schedules, whether you want to cold ferment overnight or fry the same day.
- Divide & Shape. Divide the dough into 8 pieces for mini Beaver Tails, or 6 for regular-sized ones (just eyeball it). Shape each piece into a smooth ball as if you're making buns, then cover and rest for 10-15 minutes. Flatten each ball using your fingertips or a rolling pin until it's about ¼" (0.6 cm) thick, and pull on an end to elongate it into an oval. Cover and proof at room temp until it's a bit fluffy.
Fry the Beaver Tails
- About an hour into proofing your shaped Beaver Tails, start preheating the oil in a large heavy-bottomed pan (like a Dutch oven) or a deep fryer to 375˚F (190˚C). Line a baking sheet with a couple layers of paper towel to drain the Beaver Tails on after frying.
- While the oil preheats, make the cinnamon sugar. In a small bowl, whisk together 50 g granulated sugar, 1 teaspoon ground cinnamon, and optionally add ⅛ teaspoon nutmeg and ⅛ teaspoon cardamom. Transfer to a wide shallow bowl or small baking sheet to make it easy to coat the Beaver Tails.
- Fry one or two Beaver Tails at a time (or however many will comfortably fit in your deep fryer or pot without crowding). Fry for about 3 minutes per side, or until golden brown, then carefully flip using a pair of forks. Carefully remove from the hot oil using a spider or pair or forks and let the excess oil drip off. Drain on the paper towels. Coat in cinnamon sugar on both sides while they're still warm.
- Eat plain with just cinnamon sugar, or top with any toppings you like! See the post above for some ideas. Beaver Tails are best enjoyed the day they're made, but plain cinnamon sugar Beaver Tails can be stored in an airtight container at room temperature for a couple of days. You can refresh a day old Beaver Tail by microwaving for 15-30 seconds or heating in a 300˚F (150˚C) oven for 3-5 minutes or just until heated through and a little crispy.