Celebrate 40 years of BeaverTails with our doughnuts inspired by the beloved Canadian dessert.
- Prep time 1 hour
- Total time 3 hours
- Credits : Canadian Living Magazine
In liquid measure, stir milk with 1 tsp of the sugar until sugar is dissolved; sprinkle in yeast. Let stand until frothy, about 10 minutes.
In stand mixer with dough hook attachment, beat together yeast mixture, eggs, remaining sugar and salt on medium speed for 1 minute; beat in flour until dough is smooth, about 5 minutes. Beat in butter, a few cubes at a time, until dough is very soft and slightly sticky, about 3 minutes. Scrape into greased large bowl; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, 1 to 1 1/2 hours.
Lightly flour 2 baking sheets. Punch down dough; turn out onto lightly floured work surface. Divide dough evenly into 12 pieces. Roll each out into 5 1/2-inch long oval; flatten to 1/4-inch thickness. Using paring knife, score surface of dough to create 1/2-inch crosshatch pattern. Transfer to prepared pans. Let rise, uncovered, in warm draft-free place until doubled in height, about 45 minutes.
Set 2 racks over 2 baking sheets. In Dutch oven or large heavy-bottomed pot, add enough oil to come 1 1/2 inches up side; heat over medium heat until deep-fryer thermometer reads 350°F. Deep-fry doughnuts, 2 at a time, gently pressing down with slotted spoon and flipping once, until golden, 90 seconds to 2 minutes. Using slotted spoon, transfer to prepared racks. Let cool just enough to handle.
Cinnamon Sugar: In pie plate or large shallow bowl, mix sugar with cinnamon.
To finish: Dredge warm doughnuts in Cinnamon Sugar, turning to coat; return to racks. Let cool completely.
Makes 12 doughnuts.
Nutritional facts Per doughnut: about
- Fibre 1 g
- Sodium 165 mg
- Sugars 18 g
- Protein 7 g
- Calories 370
- Total fat 18 g
- Potassium 94 mg
- Cholesterol 44 mg
- Saturated fat 4 g
- Total carbohydrate 47 g
- Iron 16
- Folate 36
- Calcium 4
- Vitamin A 6