Mangalorean Catholic Style Fried Dough

Ingredients

In this Mangalorean Catholic adaptation, the original Canadian Beaver Tails are transformed by incorporating the unique flavors and spices of Mangalorean Catholic cuisine. The dough is flavored with traditional Indian spices like cinnamon and nutmeg, giving it a distinct aroma and taste. Additionally, the dough is shaped into elongated forms, resembling the tail of a beaver, to add a touch of creativity and playfulness to the dish. We alse have the original recipe for Beaver Tails, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 packet (7g) active dry yeast 1 packet (7g) active dry yeast
• 2 tablespoons sugar 2 tablespoons sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• Vegetable oil, for frying Vegetable oil, for frying
• 1/2 cup (100g) sugar, for coating 1/2 cup (100g) sugar, for coating
• 1 teaspoon ground cinnamon, for coating 1 teaspoon ground cinnamon, for coating

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 70g, 25g
• Protein: 7g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, yeast, sugar, salt, cinnamon, and nutmeg.
2. 2.
   Gradually add the warm milk to the dry ingredients and mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and divide it into small portions.
6. 6.
   Roll each portion into an elongated shape, resembling the tail of a beaver.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
8. 8.
   Carefully place the dough tails into the hot oil and fry until golden brown on both sides.
9. 9.
   Remove the fried dough tails from the oil and drain them on a paper towel to remove excess oil.
10. 10.
    In a shallow bowl, combine the sugar and ground cinnamon for coating.
11. 11.
    While the dough tails are still warm, generously coat them with the sugar and cinnamon mixture.
12. 12.
    Serve the Mangalorean Catholic Style Fried Dough immediately and enjoy!

Treat your ingredients with care...

• All-purpose flour — Make sure to measure the flour accurately using the spoon and level method to avoid a dense dough.
• Active dry yeast — Check the expiration date on the yeast packet to ensure its freshness. Proof the yeast by dissolving it in warm milk with a pinch of sugar before adding it to the dry ingredients.

Tips & Tricks

• For an extra flavor boost, add a pinch of cardamom powder to the dough.
• Serve the Mangalorean Catholic Style Fried Dough with a drizzle of honey or a sprinkle of powdered sugar for added sweetness.
• If you prefer a lighter version, you can bake the dough tails in a preheated oven at 180°C (350°F) for about 15-20 minutes until golden brown.

Serving advice

Serve the Mangalorean Catholic Style Fried Dough as a delightful snack or dessert. It is best enjoyed warm and fresh.

Presentation advice

Arrange the fried dough tails on a serving platter and sprinkle them with additional cinnamon sugar for an appealing presentation. Serve them with a side of honey or a scoop of vanilla ice cream for a delightful contrast of flavors.