Happy Monday and hope that your week is starting with a fabulous Kaboom!
We’re in the second week of school and getting into the groove.
I’ve been planning my socks off (while knitting socks as everyone can attest) and I think my kiddos are just slaying every challenge that I give them.
This week though-is going to be a challenge for me.
This week is when all the extra-curriculars begin. Eep.
Dance (twice a week now!), gymnastics…surely that’s an excuse for a few lovely carbs and and preferably fried.
I’ll channel my inner Canadian and make some Beaver Tails.
Beaver Tails are something that you treat yourself as often as possible in my hometown and no-there is no actual beaver but instead fried dough, butter and lots of sugar and cinnamon.
They start with a proofing mixture that then gets jumped up with;
sugar, milk, flour and sprouted wheat flour. The sprouted wheat gives the whole dish a fabulously, nutty flavour.
Let it rest and divide into chunks ready to be rolled out.
Fry in canola and
slather with butter, sugar and cinnamon.
C’mon, get those fat pants out-bathing suit season is MONTHS away.
- 2 tsp brown sugar
- 1 cup warm water
- 2 tsp yeast
- ½ tsp cinnamon
- 1½ cup milk
- ½ cup sugar
- 4 cups flour
- ½ cup sprouted wheat flour
- melted butter
- cinnamon and sugar to coat
- Proof the yeast in warm water and brown sugar until frothy. Add in the remaining ingredients and knead until springy but not wet. Place on a floured surface and cover with a bowl.. Let proof to double, punch down and divide into 24 balls. Roll flat (1/2 inch thick) and fry in canola oil heated to 375 degrees. Brown on both sides, drain on a tea towel. While still warm , coat with melted butter and top with sugar and cinnamon.
- Variations that you'll see here will include:
- ) butter, sugar and lemon
- ) nutella
- ) pb and j....