Fried Dough Pastries with Maple (Copycat BeaverTails TM
These fry breads, reminiscent of BeaverTailsTM, are made with a dough that is left to rise until it doubles in size. The dough is then rolled out before frying each piece in oil, one at a time. They are sprinkled with cinnamon maple sugar or maple butter.
Ingredients
- 3/4 cup (180 ml) lukewarm water
- 1 tbsp sugar
- 1/4 tsp instant dry yeast
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1 pinch salt
- Canola oil, for frying
- Cinnamon maple sugar, for sprinkling
- Maple butter, homemade or store-bought, for spreading
Instructions
- In a bowl, combine the water and sugar. Sprinkle the yeast over the mixture and let rest for 5 minutes.
- In another bowl, combine the flour and salt. Using a wooden spoon, stir in the yeast mixture, mixing vigorously for 1 to 2 minutes. Place the dough in a clean, lightly oiled bowl. Let rest in a warm, humid place until doubled in volume, about 1 1/2 hours.
- Preheat the oil in a deep fryer to 375°F (190°C). Line a baking sheet with paper towels.
- On a floured work surface, cut the dough into 4 pieces. With floured fingers, stretch each piece into a rectangle about 8 x 5 inches (20 x 12.5 cm). Slip 1 rectangle of dough into the oil, ensuring it does not fold over onto itself, using tongs if needed. Watch out for splattering. Fry for 1 minute per side. Drain on the paper towels. Repeat with the remaining dough.
- Sprinkle with cinnamon maple sugar or spread with maple butter, if desired. Serve immediately.
These fry breads, reminiscent of BeaverTailsTM, are made with a dough that is left to rise until it doubles in size. The dough is then rolled out before frying each piece in oil, one at a time. They are sprinkled with cinnamon maple sugar or maple butter.