BeaverTails with Cinnamon Sugar and Chocolate Sauce

In a large bowl, combine the flour, yeast, sugar, and salt.

In a separate bowl, whisk together the warm milk, oil, and egg.

Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add more flour if needed to prevent sticking.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

While the dough rises, prepare the cinnamon sugar by combining the cinnamon and sugar in a shallow dish.

Also, prepare the chocolate sauce by microwaving the chocolate chips and milk in 30-second intervals, stirring in between, until smooth. Alternatively, melt in a double boiler.

Once the dough has risen, punch it down and divide it into 6 equal pieces.

Roll each piece of dough into an oval shape, about 6-8 inches long and 3-4 inches wide. Pinch the edges to create a slightly pointed “tail” shape.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully place the beaver tails in the hot oil, 2-3 at a time, and fry for 2-3 minutes per side, or until golden brown and cooked through.

Remove the beaver tails from the oil with a slotted spoon and place them on a plate lined with paper towels to drain.

While still warm, dredge each beaver tail in the cinnamon sugar mixture, coating both sides.

Drizzle with the chocolate sauce and serve immediately. Enjoy!