Yummy Canadian pastry for cold winter days

I studied journalism in Ottawa, the nation's capital, and fell in love not only with my husband there: I became enamored with indulging in a piping hot Beaver Tail pastry while skating on the Rideau Canal. I never went for the garlic and melted cheese version of this delicious fried flat bread. Never. For me the Killaloe Sunrise was perfection: Dust the sizzling whole-wheat oval with sugar and cinnamon and then squeeze half a lemon over top. Mmmm. I can taste it now.

My friend Kirstin writes and posts beautiful photos of her recent trips to the Rideau Canal with her husband in her blog, Les étrangers, in her post of February 1, 2009. Reading of her return to Canada and venturing back onto the ice made my thoughts turn to food. Beaver Tails. Mmmm.

When I worked at the Ottawa Citizen newspaper there was a typist in the newsroom (olden days and typewriters, remember the late 80s and early 90s??) who learned of my passion for this doughy treat. She told me that she had the recipe from her grandmother and shared it with me. Now, I cannot call them Beaver Tails because I could be sued. I cannot verify if it is the same recipe used by this quintessential Canadian chain. But when I made them, they turned out almost the same as those I used to purchase along the canal and now have maybe once a winter season at nearby Lonsdale Quay.

Let's call them Moose Ears. Here is the recipe if you want to try making them for yourself:

Yeast Mixture
1 tablespooon white sugar
1/2 cup warm water
1 package (or 1 tablespoon) dry yeast

Dough
1/4 cup vegetable oil
2 1/3 cups warm water
4 tablespoons white sugar
5 to 8 cups flour (use 1/2 whole wheat and 1/2 all purpose for best results)

Assembly
Vegetable oil for deep frying
White sugar, cinnamon, lemon juice for garnish if you wish to try the Killaloe Sunrise taste
Other garnishes typically include jam, or garlic butter and grated cheese

To make the yeast mixture: Dissolve and mix together the ingredients for the yeast mixture in a small bowl and set aside. [If you've never made yeast rising dough, this allows the yeast to grow. Note: If the water is too hot it will kill the yeast. You want warm, so warmer than tepid water but not hot. It takes about five minutes for the yeast to get active and bubbly.]

To make the dough: In a large bowl, combine the vegetable oil, warm water, salt and sugar. Add the yeast mixture and mix. Add the flour one cup at a time. Knead the dough, then let stand (cover the bowl with a clean tea towel) for 1 1/2 hours so the dough can rise.

Form the dough into balls each about the size of an egg. Roll each ball flat, making ovals about 1/4 of an inch thick. Ovals that look like Moose Ears or maybe Beaver Tails...Canadian animal parts.

To assemble: Heat the vegetable oil to 350 degrees in a deep fryer, pot, or electric frying pan. Fry the flattened Moose Ears (wink, wink) one at a time until light brown on both sides. Place on paper towels to drain, then sprinkle with white sugar, cinnamon, and lemon juice while still hot.