2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick/4 oz./113g) butter
1 (1/4 oz./7g/2 1/4 tsp.) envelope active dry yeast
1/4 cup warm water
1/2 cup milk, scalded and cooled
1 egg yolk
2 tablespoons (1/4 stick/1 oz./28g) butter, softened
1 1/2 cups granulated sugar
3 1/2 teaspoons ground cinnamon
Maple syrup or melted chocolate (optional)
Mix together flour, 1 1/2 tablespoons sugar and salt. Cut in the 1/2 cup butter as for pastry. Soften yeast in water. Combine milk, egg yolk and softened yeast and add to flour mixture; mix well. Chill dough, covered, until firm enough to handle, at least 2 hours.
Turn dough out onto lightly floured work surface, punch down, cover with a cloth and allow to rest for 10 minutes.
Roll dough into a rectangle, 10 x 18 inches, and spread with the 2 tablespoons softened butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon and sprinkle evenly over dough. Roll up jelly roll style, sealing the edge (the roll should be 18 inches long). Cut into 1-inch slices, making 12 to 16 balls of dough.
Mix remaining sugar and cinnamon on large square of waxed paper or aluminum foil. Place slices of dough, one at a time on sugar mixture; roll into 4-7 inch rounds. Sprinkle nuts on top and press gently (adding nuts is optional and does not have to be done).
Place on ungreased cookie sheets, brush with melted butter and sprinkle with about 1 teaspoon sugar-cinnamon mixture (if there is none left it is alright to make more).
Bake immediately in a preheated 400 degree F/200 degree C oven for about 10-12 minutes. Cool on wire rack for 4-10 minutes. Once cool add your favourite toppings such as maple syrup or melted chocolate and enjoy!
Makes about 12-16 BeaverTails.
Source: My Grandma's passed down recipe
Submitted By: Jacob Alvarez
Date: June 7, 2007