'Beaver tails' originated in Ottawa..google it to get the story...they are simply pieces of bun or bread dough shaped some what to resemble beaver tails, then deep fried and shaken up in a mixture of white sugar and cinnamon. I have tried a 'beaver tail recipe' which I found online but I still like the ones best that are made from plain bun dough.Just take a piece of bun dough the size you like, put it on an oiled surface..I do this right on the counter top, press down and stretch it out with your fingers till you have a fairly flat shape of a beaver tail of course. You don't need to let it rise again but can let it rest for a few minutes if you wish. Deep fry and shake up in a bag with the sugar and cinnamon mixture. These are best fresh and hot! Be sure to leave some plain to have with syrup or honey.
My Mom used to make these on bread or bun baking day for a treat...called them 'lada koki' and later my family called them fry bread. We didn't put sugar/cinnamon on them but rather ate them with Roger's Golden syrup. In those days we didn't know that they would one day become popular as 'beaver tails'.
Check this blog for bun recipes and when you next have bread or bun dough rising try them and tell me what you think!
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