BeaverTails

Begin by activating your yeast for the perfect rise: in the bowl of a stand mixer, combine warm water (not too hot to avoid killing the yeast), a generous pinch of sugar, and the yeast. Let this mixture sit patiently until it becomes frothy and bubbly, signaling that the yeast is alive and ready. Next, add to the same bowl half a cup of sugar, warm milk, melted butter, eggs, and salt. Whisk these ingredients together gently until they're fully blended, creating a smooth, inviting mixture. Attach the dough hook to your mixer and slowly add the flour while the machine runs on low speed. Continue mixing until a smooth yet slightly sticky dough forms, indicating just the right balance of moisture and structure. Transfer the dough to a clean bowl, cover it securely with plastic wrap, and place it in a warm spot to proof for about 1 1/2 hours. This resting period allows the dough to rise beautifully, becoming light and airy. Once proofed, punch down the dough gently to release any large air bubbles. Divide it into 12 equal portions. Roll each piece out on a floured surface into a long, oval shape about ¼ inch thick, mimicking the unique shape of a beaver’s tail. Consistency in thickness ensures even cooking. Heat oil in a large, deep pot to 350 degrees F (175 degrees C). Carefully and gently lower the shaped dough pieces into the hot oil, frying each side for 30 to 45 seconds until they turn a gorgeous golden brown. Keep a close eye to prevent burning. Use a slotted spoon to transfer the fried pastries onto paper towels to drain off any excess oil. While still warm, garnish your BeaverTails as desired: toss them in cinnamon sugar for a classic touch, sprinkle with white sugar and a squeeze of fresh lemon for a bright, tangy twist, or indulge with a generous slathering of Nutella topped with toasted almonds for a decadent treat. Enjoy these delightful pastries fresh for the best flavor and texture!