Canadian Fried Dough from a Real Canadian
Court the Canuck
Ingredients1 h 35 m servings 187
- In a large bowl, stir together the yeast, warm water, and a pinch of sugar. Let stand until slightly foamy, about 5 minutes.
- When the yeast is foamy, add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt, and stir until smooth. Mix in about 3 cups of the flour, stirring with a spoon, then gradually add more flour, turning the dough out onto a floured surface when it is firm enough to handle. Knead for 5 to 8 minutes adding flour as needed to form a firm elastic dough. Place dough in a greased bowl, and cover. Let rise until doubled, about 30 to 40 minutes.
- Gently deflate the dough, and pinch off a golf ball-sized piece of dough. On a lightly floured surface, use a rolling pin to roll the ball out to an oval. Set aside to rest covered with a tea towel, and continue with remaining dough.
- Heat about 4 inches of oil for frying in a deep-fryer to 375 degrees F (190 degrees C). If you do not have a deep fryer, a wok or Dutch oven will work. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.
- Just before placing the dough in the oil, stretch the ovals out into a tail shape, thinning and enlarging them as you do. Carefully place the tails in the hot oil one or two at a time. Fry, turning once, until the tails are a deep brown, about 1 to 2 minutes per side. Remove using tongs and drain on paper towels.
- Place remaining 2 cups of sugar in a large bowl, and stir in cinnamon if you are using it. Toss fried dough in the sugar bowl while they are still hot. Shake off excess.
- To make the dough using a bread machine, add the dough ingredients to the pan of your bread machine in the order recommended by the manufacturer. Select the DOUGH setting, and press START. When the machine beeps, continue from step 3.
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 187 calories; 6.3 30.8 3.7 13 126 Full nutrition
ReviewsRead all reviews 10
They truly take like the real deal and I grew up on the original. Just don't forget to brush on melted butter first after frying and before dipping into sugar and cinnamon. That's how we do it ...
This is a true Canadian Classic..WAY better than that substandard American "elephant ears"..which I find too rubbery and tasteless.
I made these for a project my son did on Canada. I don't know what they were supposed to look like or taste like because I have never had the "real" thing. I thought this recipe was easy and t...
These are terrific the day you make them, but like some homemade donuts, you have to eat them the day they're made. I would have liked to have seen a more thorough recommednation on the size of...
I haven't made these yet myself but my Hungarian mother used to make these when I was growing up. We did not eat them with sweet toppings (never occurred to us), we would salt them - insanely d...
My daughter was home from Toronto this weekend and was desperate for a Beaver Tail but I was not so keen to drive into Ottawa. Anyhow, we made them from this recipe and they were fantastic (eve...
I made these for my son's class "Immigrant Feast" this week. The kids gobbled them up as fast as I could make them. I didn't have whole wheat flour, but regular white flour seemed to work just...