Mix all the ● ingredients together and let rest for about 3-4 minutes. Combine the bread flour and the cake flour. Warm the ◎ milk until it's just about body temperature.
Take a large bowl and pour in the combined flours. Prepare a well in the center of the mound. Place the salt off the side, where the ● yeast mixture will not be directly in contact with it.
Pour in the ● yeast mixture and the remaining ◎ ingredients into the well. Combine all the ingredients together by scooping up the flour on the sides and shaking it onto the wet ingredients.
Knead the dough with your hands. You'll find that there's a lot of moisture and so it's sticky, but keeping kneading. Remove any dough that's stuck to your hands or elsewhere with a spatula or similar.
You might get frustrated with the dough, since it's hard to bring together, but keep at it! Knead it for about 15 minutes. Don't worry too much about the texture. Just keep going!
Round it's rounded up and brought together in a ball, place the dough in a bowl sealed with plastic wrap. Let the dough rise until it's about twice its original size. (This will take about 1 hour in the wintertime).
Punch down the dough with your fist. Bring the dough together first before dividing it into 6 equal portions.
Take the balls of dough that have been portioned out and place them on parchment paper. Stretch them out to form shapes that resemble beaver tails.
Heat frying oil. Place the dough into the oil, baking paper and all. The baking paper should start to slip off just as the dough turns golden brown.
They'll puff up quite a bit while you're frying them. To keep them on the flatter side, you can use the trick of poking the dough in Step 8 with a fork.
Once you've friend them, spread on some maple butter and drizzle on your chocolate sauce. You're all done!
I also like topping mine with butter, maple syrup and butter, or honey and cinnamon sugar. Try out different combinations!
These are what the real ones look like. They're a bit flatter and have more of that "fried" feel to them.
Story Behind this Recipe
I used to have these often when I lived in Canada, and wanted to come up with a way to make them at home. I researched recipes online and rearranged them to make my own version.
The kneading process can be a bit challenging but my tip is to just keep on going! I haven't given this a try, but if you have a bread machine at home, it might come in handy. *This dough only requires one proofing.