Beaver Tails / Queues de Castor (Quebec)
1 c. à table de sucre / 1 teaspoon sugar
1/2 tasse d'eau tiède / 1/2 cup warm water
1 c. à table de levure sèche, active (1 sachet) / 1 teaspoon dry yeast (1 envelope)
1/4 de tasse d'huile végétale / 1/4 cup vegetable oil
2 1/3 tasses d'eau tiède / 2 1/3 cup warm water
1 c. à thé de sel / 1 teaspoon salt
4 c. à table de sucre / 4 teaspoon sugar
4 tasses de farine tout usage / 4 cups all purpose flour
4 tasses de farine de blé entier / 4 cups whole wheat flour
Pour la garniture: / Dressing
1 c. à table de jus de citron / 1 teaspoon lemon juice
3 c. à table de sucre blanc / 3 teaspoons white sugar
1 c. à thé de cannelle / 1 teaspoon cannelle
Description en français
Dissoudre 1 c. à table de sucre et la levure dans 1/2 tasse d'eau tiède. Laisser
de côté jusqu'à ce que la levure mousse. Dans un grand bol, mélanger l'huile,
2 1/3 tasses d'eau tiède, le sel et le reste du sucre.
Ajouter la levure et y rajouter graduellement la farine, jusqu'à l'obtention
d'une pâte élastique. Déposer dans un bol graissé et laisser lever recouvert
d'un linge propre dans un endroit chaud pour environ 90 minutes.
Façonner la pâte en boules de la grosseur d'un oeuf et aplatir jusqu'à environ
1/4 de pouce. Frire dans l'huile chauffée à 350F (175C) jusqu'à doré de
chaque côté.
Saupoudrer du mélange de sucre et cannelle et arroser de jus de citron.
Description in english
Dissolve a teaspoon of sugar and yeast in 1/2 a cup of warm water. Put on the side until the yeast forms a layer of foam. In a big bowl add the oil, 2 1/3 of warm water, salt and the rest of the sugar. Add the yeast and gradually add the flour until you get an elastic dough. Leave in a greased bowl and let rise covered with a damp cloth in a warm place for about ninety minutes. Make balls the size of eggs and roll to about 1/4 of an inch. Fry in oil at about 350 F (175C) until golden brown on each side.
Finally dip it in the sugar and cannelle mix and sprinkle with lemon juice.
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Pain Perdu – French Toast
What we call French toast, the French call pain perdu. Fried in butter and served covered with powdered sugar, Pain Perdu is considered dessert in France. The following version is oven-fried, making it easier to prepare for a crowd.
6 large eggs
1 1/2 cups milk
1 1/2 teaspoons pure vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
10 to 12 thick (1/2 to 1/3 inch) slices day-old French or Italian bread
4 tablespoons unsalted butter
Powdered sugar
Maple syrup (optional)
- In a large bowl, whisk the eggs, milk, vanilla, sugar, and cinnamon until blended. Arrange the bread in a large shallow baking dish layering or slightly overlapping the slices, if necessary. Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
- Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400*F (205*C). Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
- Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
- Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
Makes 10 to 12 servings.
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