Delicious Homemade Beaver Tail
Delicious Homemade Beaver Tail
Delicious Homemade Beaver Tail
Ingredients
Ingredients traduits
Instructions
Step 1
Preparation of the dough: In a large bowl, mix flour, sugar, dry yeast, and salt. Make a well in the center and add the egg, warm milk, melted butter, and vanilla extract. Mix the ingredients until you obtain a homogeneous dough. Knead the dough for about 10 minutes on a floured surface until it becomes smooth and elastic. Place it in an oiled bowl, cover with a clean cloth and let it rest for 1 hour, or until it doubles in volume.
Step 2
Preparation of the sweet syrup: While the dough is resting, prepare the sweet syrup. In a small saucepan, combine water, sugar and heat over medium heat until the sugar dissolves. Let it simmer for 5 minutes. Remove from heat and add butter and vanilla extract. Reserve.
Step 3
Forming of the caramelized sugar arms: Once the dough has risen, divide it into small equal-sized balls (approximately 8-10 balls). Using a rolling pin, roll out each ball to form an oval about 20 cm long. You can also use your hands to gently stretch the dough.
Step 4
Cooking of the caramelized sugar arms: Heat a deep fryer or large pan with oil (approximately 170°C). Fry the caramelized sugar arms, one at a time, for about 2 to 3 minutes on each side until they are well golden and crispy. Drain them on absorbent paper to remove excess oil.
Step 5
Decorating the caramelized sugar arms: Brush each arm with sweet syrup using a pastry brush. Then, according to your preference, sprinkle them with cinnamon sugar, fill them with Nutella or melted chocolate, or add fresh fruits for a touch of freshness.
Step 6
Service: Serve your caramelized sugar arms immediately for optimal tasting. Accompany them with a hot drink such as hot chocolate or coffee to complete the experience.
Our Tips
Chef's tips for making this recipe
Serving Suggestions
Frequently Asked Questions
6 questions about this recipe
- Use fresh yeast: Although dry yeast works perfectly, fresh yeast can give an even lighter and airier dough. If you use fresh yeast, replace 10 g of dry yeast with approximately 15 g of fresh yeast.
- Do not overwork the dough: During the kneading phase, do not overdo it. It is important to knead until the dough becomes smooth and elastic, but avoid working it too much so that it does not become too hard.
- Temperature of the milk: Warm milk (around 40°C) helps activate the yeast more quickly. Make sure it is not too hot, as this would kill the yeast.
- Resting time: Let the dough rest until it doubles in volume. This time is crucial for a light and airy dough.
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