Otter Tails Recipe
Otter Tails {aka Elephant Ears}
yield: 8
Ingredients:
1/4 cup hot tap water
1/4 cup milk
1/4 cup sugar
3 tablespoons butter
1 package quick rise yeast (.25 oz.)
1 egg
1 teaspoon salt
2-2 1/2 cups all purpose flour
any light colored oil for frying (such as canola, vegetable or peanut oil)
sweet toppings:
sugar
cinnamon
lemon juice
nutella
Directions:
1. In 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. Meanwhile, in microwave safe bowl, heat milk, butter and remaining sugar to melt butter and dissolve sugar. Stir to cool–you want it to be a little warmer than room temperature, but not scalding to kill the yeast.
3. Pour butter liquid into yeast mixture and stir. Whisk in egg and salt. Stir in 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. 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. Preheat oil in fryer or deep skillet to 350 degrees, or medium heat on the stove top. Roll dough out to be long ovals that are 1/4-1/8 inch thick…or should I say thin. And, they don’t have to be perfect looking either. Mine weren’t:
Carefully place in hot oil and fry 20-30 seconds per side. (See recipe tips at bottom)
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. You could also place on paper towels and then spread on nutella as well. Another favorite way to eat a beaver tail is coating it in sugar and then adding a little lemon juice. So tasty! Be sure to serve these warm and fresh!
Recipe TIPS:
Your oil should be hot enough to get a medium to lightly dark brown color on them within 30 seconds. The dough will puff up, so you may want to cut a slit in the middle to cook the dough evenly. You could also press the middle down into the oil using tongs.
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Those look so yummy! I'm from Canada too but I've never heard of these. I'm from Vancouver though so I guess that's not one of the select cities that has beavertails. Too bad!
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I make something similar that in Utah we call scones. But I haven't tried them with the cinnamon and sugar. They look so yummy!
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I so can't wait to try the recipe. It would be nice to have them as a treat in the summer and not have to go downtown for them…
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I was just googling Beaver Tails…
I think it is just an Ontario/Ottawa thing.
I happen to live in a rural town in British Columbia now (10 years) and the chef at my restaurant is also from Ontario and we were reminiscing on Beaver Tails and came online to find a recipe.
Thank you so much for this from 1 home sick Ottawa person to another!
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I live in Ottawa! I haven’t been skating yet since it’s so darn cold outside, but this upcoming weekend my sister is coming to visit and DEMANDS we go! So, we’re going skating on the canal, and then we’re going to get some Beavertails at the restaurant. I love this city.
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Great Recipe! here in the Northwest those are called Indian Fry bread… and are sold at rodeos and county/state Fairs either with butter and honey or chili & taco toppings… Elaphant ears are rolled much thinner and bigger but from the same kind of dough…
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Hey remember when Barach Obama detoured his convoy to buy some Beaver Tails for his daughters…….the story was just great !!!!!
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I love Beaver Tails! I’ve told so many people about them but unless you’re from the Ottawa area, you get a blank look. The Toronto Zoo also has a stand now. Thanks so much for posting – I’ll have to try them!
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We live in the “Northcounty” in NY state and go to Ottawa often including Winterlude. We love beaver tails.
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Lauren — April 26th, 2012 @ 5:07 pm
I’m so jealous! I wish I lived that close!
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I live in the Maritimes and loveeeeeee Beavertails!! Thanks for sharing the recipe
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