Homemade Beavertail Pastry
Ingredients
- ¼ cup warm water
- 3 tsp traditional yeast
- 1 tsp sugar
- 1 cup warm milk
- ¼ cup melted butter
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp salt
- ⅓ cup sugar
- 2 cups all purpose flour
- ½ cup whole wheat flour
- Vegetable oil for frying
Instructions
- In a large bowl, mix together warm water, yeast and 1 tsp sugar
- Allow yeast to rest 5 minutes, until yeast is foamy.
- Once yeast is foamy, add the warm milk, melted butter, egg and vanilla extract.
- Whisk to combine.
- In a separate bowl, whisk together sugar, both flours and salt.
- Add dry ingredients to wet ingredients and stir until all flour is mixed in.
- Cover bowl and allow dough to rise for 1 hour in a warm place.
- Once dough has risen to double in size, heat 3-4 inches of vegetable oil to 350°F in a large heavy bottomed pot.
- Punch down dough.
- Tear off a piece of dough the size of a golf ball or tennis ball, depending on the size of pastry you want.
- Pull dough ball into a long flat pastry in the shape of an oval, like a beaver tail.
- Place dough in heated oil, fry for 2-3 minutes per side.
- Remove from oil when lightly golden brown on both sides.
- Place dough on a cooling rack that is placed over a cookie sheet to drain off excess oil.
- Repeat last 5 steps until all the dough is cooked.
- Serve while still warm with toppings of choice.
- Store leftovers in an airtight container and reheat for 30 seconds in the microwave. Do not put toppings on them before storing.
Notes
When topping with cinnamon sugar, first brush the top of the Beavertail with melted butter then sprinkle with cinnamon sugar.
Leftovers are great reheated, but don't top the Beavertails before storing. This will cause the pastry to be soggy. Reheat plain Beavertails in the microwave before adding toppings.