Beaver Tails

• 1/4 cups Hot Tap Water
• 1/4 cups Granulated Sugar, Divided
• 1/4 ounces, weight Quick Rise Yeast (1 Envelope)
• 1/4 cups Milk
• 3 Tablespoons Butter
• 1 whole Egg
• 1 teaspoon Salt
• 2-1/4 cups All-purpose Flour
• Oil, For Fryer
• Cinnamon Sugar Or Topping Of Your Choice

1. 1. In a large bowl pour in hot water and 1 teaspoon of the measured sugar. Sprinkle yeast over top and stir. Set aside to proof, about 5 minutes.
2. 2. Meanwhile, in microwave safe bowl, heat milk, butter and remaining sugar just long enough to melt butter and dissolve sugar. Stir to cool-you want it to be a little warmer than room temperature, but not so hot it will kill the yeast.
3. 3. Pour butter liquid into yeast mixture and stir. Whisk in egg and salt. Stir in the flour using 1/2 cup increments until it forms a dough. Knead dough 2-3 minutes until a slightly sticky dough has formed, adding more flour when necessary.
4. 4. Place dough into bowl and cover with plastic wrap. Store in a draft free, warm spot in your kitchen for an hour or so to let dough rise. Punch dough down and cut into 8 equal pieces.
5. 5. Preheat oil in fryer or deep skillet to 350 degrees, or medium heat on the stove top. Roll the 8 pieces of dough out into long ovals that are 1/4-1/8 inch thick. Carefully place in hot oil and fry 20-30 seconds per side.
6. 6. Once beaver tail has finished cooking remove from oil and hold the beaver tail over the pan to let the excess oil drip off of it. Then immediately coat in cinnamon sugar (a classic combination for a beaver tail) or any desired toppings. Be sure to serve warm and fresh!

ubc, ubc, ubc, ubc, butter, egg, salt, allpurpose, cinnamon sugar

Taken from tastykitchen.com/recipes/breads/beaver-tails/ (may not work)