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It's so hard to get fresh beaver tails these days. I suggest you make your own.
500-g loaf frozen
, (whole wheat, if you prefer), defrosted
- Punch down the defrosted bread dough, and cut (or pinch) it into 8 or 10 chunks. Now, on a well-floured surface, roll each chunk of dough out into a long, flat, well, beaver-tail shape – about 2 x 6 in. (5 x 15 cm), as thin as possible. Of course, your young helper may have her own concept of how exactly a beaver tail should look, and it may differ significantly from the above description. So be it.
- Arrange the beaver tails on a well-greased cookie sheet and brush generously with melted butter. Let rise for about 15 minutes.
- In a small bowl, mix together the cinnamon and the sugar. Sprinkle beaver tails very liberally with the cinnamon-sugar mixture and bake at 425°F (220°C) for 10 to 12 minutes, until lightly browned on the bottom and bubbling on top.
- Remove from the cookie sheet and serve while still warm. Although they’re pretty good cold, too.