Beavertail® Style Pastries(Killaloe Sunrise Style)
Preparation time: 10 minutes (pus rising time)
Cooking time: 15 minutes
Ingredients
- 1/4 cup lukewarm water
- 2.5 teaspoons dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons melted butter or coconut oil
- 1 1/4 cup plain flour
- 1 1/4 cup wholemeal plain flour
- Oil (for frying)
- 1 cups granulated sugar
- 2 tablespoons ground cinnamon
- Lemon wedges
Step 1 - In a large mixing bowl (a stand mixer is ideal), combine the yeast and warm water. Let stand 3 minutes to activate. Add sugar, milk, eggs, salt and melted butter to the bowl, stir to combine.
Step 2 - Mix both flours together and add to make a soft dough. Knead for about 5 minutes using a dough hook or 8 minutes by hand. The dough should be smooth and elastic. Place the finished dough in a greased bowl; cover with plastic wrap and let rest about 45 minutes to an hour.
Step 3 - Punch down dough to deflate then divide into 10 equal sized portions. Let rest, covered with tea towels, for 10 minutes. While dough balls rest, combine sugar with cinnamon in a broad, shallow dish.
Step 4 - Working with one ball at a time, roll out into an oval about 1/4 inch thick; cover again with towel and make sure that they lie on a floured surface. Heat about 4 inches of oil in a deep fryer or large, tall saucepan. The oil is ready for frying when it reaches about 196C/385F.
Step 5 - Give the ovals one last gentle stretch and then add them to the hot oil (as many as will fit at one time without being too crowded). Cook about 2-3 minutes per side or until golden brown on both sides.
Step 6 - Remove from hot oil with tongs and drain on paper towels for a moment. Dredge the beaver tails in the dish with cinnamon and sugar; flip to coat both sides and shake off any excess. Squeeze fresh lemon juice over the pastry and eat while warm. Paula says the key is to serve them straight away while they are hot rather than waiting for them all to finish frying.