Beaver Tails
1/2 cup warm water
5 teaspoons dry yeast
1 pinch sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4-5 cups unbleached all-purpose flour
oil ( for frying)
cinnamon and granulated sugar ( for dusting)
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. Let stained 5 minutes before stirring in 1/3 cup sugar, milk, vanilla, eggs, 1/3 cup oil. Add flour to make a soft dough. Knead 5 - 8, adding additional flour until dough is smooth and elastic.
5 teaspoons dry yeast
1 pinch sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
4 1/4-5 cups unbleached all-purpose flour
oil ( for frying)
cinnamon and granulated sugar ( for dusting)
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. Let stained 5 minutes before stirring in 1/3 cup sugar, milk, vanilla, eggs, 1/3 cup oil. Add flour to make a soft dough. Knead 5 - 8, adding additional flour until dough is smooth and elastic.
Place in a greased bowl. Cover, and let rise about 30-40 minutes. Gently deflate dough, then pinch off a golfball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel and repeat with remaining dough.
Butter Tarts
1 1/2 cups all-purpose flour
1/4 tsp salt
1/4 cup cold butter, cubed
1/4 cup lard or butter, cubed
1 egg yolk
1 tsp vinegar
Ice water
1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tbsp butter, softened
1 tsp vanilla
1 tsp vinegar
1 pinch salt
1/4 cup currants or raisins or chopped pecans or shredded coconut
Pastry: Whisk flour and salt together, then cut butter / lard in until mixture resembles coarse crumbs with a few larger pieces. Whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Sprinkle over flour mixture, stirring until pastry holds together. Press into disc; wrap in plastic wrap chilled, about 1 hour.
1/4 tsp salt
1/4 cup cold butter, cubed
1/4 cup lard or butter, cubed
1 egg yolk
1 tsp vinegar
Ice water
1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tbsp butter, softened
1 tsp vanilla
1 tsp vinegar
1 pinch salt
1/4 cup currants or raisins or chopped pecans or shredded coconut
Pastry: Whisk flour and salt together, then cut butter / lard in until mixture resembles coarse crumbs with a few larger pieces. Whisk egg yolk with vinegar; add enough ice water to make 1/3 cup. Sprinkle over flour mixture, stirring until pastry holds together. Press into disc; wrap in plastic wrap chilled, about 1 hour.
Filling: In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended; set aside.
On lightly floured surface, roll out pastry to 1/8-inch thickness. Using 4-inch round cookie cutter cut out 12 circles, rerolling scraps once if necessary. Fit into 2-3/4- x 1-1/4-inch muffin cups. Divide currants among shells. Spoon in filling until three-quarters full.
Bake in bottom third of 450 F oven until filling is puffed and bubbly and pastry is golden, about 12 minutes. Let stand on rack for 1 minute. Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.
