Using the dough hook attachment, mix together the flour, yeast, salt and caster sugar. Turn on to a low speed for a minute to combine all the ingredients.
Dice the cold butter and add to the dry ingredients until fine breadcrumbs are formed. Whisk the egg and milk together and pour into the mix, gradually turn the speed of the mixer to full speed and work for a few minutes. Turn off, cover with a damp cloth and rest for 10 minutes. Turn out onto a floured surface and knead for a minute or 2 before forming a ball and placing it back in the bowl. Cover again and rest for 1 hour until doubled in size. Turn back out onto the work surface and cut into 30g balls, and lightly flour the dough balls.
Using a rolling pin, flatten the dough into oval flat breads. Place the dough on a floured surface. Oil a long sheet of cling film and cover for the final prove.
Deep fry at 180'C for 1 minute on each side. Remove with a slotted spoon and place on some kitchen paper to remove any excess oil.
Chop the chocolate into small pieces, if necessary. Set aside.
Bring the double cream up to the boil.
Remove the cream from the heat, and add the chocolate. Leave to rest for two minutes before stirring into a smooth and glossy sauce.
To serve, drizzle the beaver tails with the ganache and tuck in.
«Do not limit yourself to one topping: beaver tails can be sprinkled with hundreds and thousands; chopped nuts or seeds. Drizzle the tails with caramel or dulce de leche.»
Don't be fooled by the name: this Canadian sweet is a favourite at fairgorunds, and is simply a fried dough turned into a sweet flat bread onto which all sorts of toppings are piled up. These are doughnuts taken up to the next level!