Recipe for beavers' tail dessert.

Queue de Castor

yeast dough

1 1/2 cups of milk

1/3 cup of shortening app.

2 packages instant yeast

1/3 cup of warm milk (app;105 degrees F)

2 eggs, beaten

1/4 cup sugar

1 1/2 teaspoons salt

1 teaspoon of nutmeg or cinnamon

23 ounces all-purpose flour, plus more for dusting surface

peanuts or vegetable oil, for frying ( 1to 1/2 gallons, depending on fryer)

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. set a side.

I a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes, pour the rest of the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.

Add the eggs, sugar, salt, nutmeg, and half of the flour. using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium speed until the dough pulls away from the bowl and become smooth, approximately 3 to 4 minutes. transfer to a well-oiled bowl, cover, and let rise for about 1 hour or until doubled in size.

On a well-floured  surface, roll out dough to about 1/4-inch thick. Cut in to a  4 to 5 inches oval shape . Turn the oval dough on it self,  roll the dough once so it will take the same shape as a beaver's tail. Set on floured surface, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or dutch oven to 365 degree F. gently place the tails in the oil.

do not over cook, when you see the tails going golden you take it out.

When it is hot put in a dessert bowl, put a lot maple syrup on it and serve.

It can be serve with caramel, cinnamon, and or sugar on it.

this dough recipe can make doughnuts.

have fun.