Beaver Tails (Alena)

1/2 TBS. dry yeast                                     

1/2 cup lukewarm water                             

1 TBS. sugar                                              

1 TBS. shortening                                       

1/2 TBS. salt

1/2 cup lukewarm milk

1 ¾ -2 cups all-purpose flour

                

Sprinkle the yeast onto the lukewarm water and sugar in a large bowl.  To the yeast mixture, add the shortening, salt, milk and ½ cup flour. Beat until smooth.  Stir in enough additional flour to form a stiff dough.  Turn the dough out onto a lightly floured board. Knead until smooth and elastic (8 - 10 minutes).  Place in a greased bowl, turning dough over to grease the top.   Cover and let rise until doubled in size (warm place for 1 hour or in the fridge overnight).  I normally place the bowl (with the dough) in my oven, with my oven on warm and keep it in there for 1 hour.   Punch dough down and remove from bowl. Form into a ball. Some flour will be needed to prevent it from sticking.  Divide the dough into 4-8 balls (NOTE). Roll each out on a lightly floured surface to form a beavertail. (VERY THIN--- ABOUT 1/8 - 1/4  INCH THICKNESS) Divide your dough into 12 balls. You can just pull off a small ball of dough and then stretch in out with my hands.  You may double the recipe if you want to make more than 12 ( but don’t double the salt).  Heat the vegetable oil to 350°.  Deep fry one at a time for about 3-5 minutes on each side until golden brown.  Drain on paper towels.  Serve hot.  Brush with melted butter and then sprinkle with cinnamon and sugar mixture. 

NOTE: the size of the beavertail can be determined by the size of the deep fryer.  Have fun making them!