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Canadian Donuts


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/2 cup warm water
5 tsp dry yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 tsp salt
1 tsp vanilla
2 eggs
1/3 cup oil
4 1/4 - 5 cups unbleached all-purpose flour
oil for frying
granulated sugar for dusting
cinnamon


In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve.


Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl.


Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point). Let rise in a covered, lightly greased bowl, about 30-40 minutes. Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding).


Pinch off a golf ball sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.


Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385F. Test by tossing in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.


Stretch the ovals into a tail - thinning them out and enlarging them as you do. Add the beaver tails to the hot oil, about 1-2 at a time.


Turn once to fry until the undersides are deep brown. Lift beaver tails out with tongs and drain on paper towels.


Fill a large bowl with a few cups of white sugar . Toss beaver tails in sugar (or cinnamon sugar) and shake off excess.


**Note: You can also top your beaver tail with toppings of your choice - apple pie filling, nuttella & bananas, anything!


Pairs Well With


Notes

If you're looking for a great Canadian donut recipe... this is it!

Hi Melissa, I would like to add you as a kitchen helper to my network. When I went to your site and tried to leave that message, I got a bunch of cherries that wouldn't allow me to do that. I am new at this and I am probably asking you the wrong way but its the only means I have at present. Again, thanks for the recipe. Right now I'm working on dark chocolate/goat cheese/lemon brownies. I should have a recipe to post sometime later today. Lucas Hess aka lucashess

Thanks Lucas! Glad you and your guests enjoyed them!
~Melissa

they were excellent and well received. Thanks for the recipe. I passed it on to two people at our gathering. They loved having donuts without holes. Lucas Hess

I'll make these this weekend for a coffee hour and let you know how it went. These sound terrific. Thanks for the recipe. lucas hess

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