All posts by Miranda Keyes

Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram @littlemirandapiggy and Twitter @mirandaak.

How to Make a Classic Canadian Fried Dough Treat

I first tried these soft, oval-shaped doughnuts while skating down the Rideau Canal in Ottawa. A classic Canadian treat,  these delicious snacks are fried to perfection then sprinkled with cinnamon sugar. But toppings can vary from lemon juice with sugar, nuts, chocolate sauce and even caramel. Whichever topping you prefer, just be sure to eat them warm!

Classic Canadian Fried Dough Treat

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours
Yield: 8 doughnuts

Beaver Tails donuts

Ingredients:
1/4 cup warm water
8g pkg or 2-1/2 tsp active dry yeast
1/2 cup milk, warmed
2 Tbsp butter, melted
2 Tbsp sugar
1/2 tsp salt
1/2 tsp vanilla
1 eggs
2-1/2 cups all purpose flour, plus extra for dusting

1 L vegetable oil for deep-frying

Cinnamon Sugar Topping:
1 cup sugar
1 Tbsp cinnamon

1. In the bowl of a stand mixer combine the warm water, warm milk, yeast and 1 tsp sugar. Let stand until foamy, about 10 minutes.

2. Add melted butter, sugar, salt, vanilla and eggs. Give everything a good mix together. Add flour and mix with the dough hook (or with a wooden spoon if you’re not using a mixer) and mix until the dough comes together and no longer sticks to the sides of the bowl. Knead for about 6 minutes in the mixer and 10 minutes by hand, until the dough is smooth, silky. Use extra flour if dough is sticky.

3. Place dough in a lightly oiled bowl and cover with a damp towel. Leave to rise until doubled in size, about 1 hour.

4. Punch down dough and place onto a lightly floured countertop. Shape into 8 equal sized pieces. Using a rolling pin, roll out each piece of dough into an oval shape. If you like, score a crisscross pattern in the top of dough.

5. Place on a lightly floured baking sheet and leave to rise, covered, for 30 minutes or until doubled in size.

6. Make cinnamon sugar by combining sugar and cinnamon in a large bowl.

7. Heat a large wide pot with about two inches of oil. Heat to 350F/176C. If you don’t have a thermometer, check the oil’s temperature by tearing off a small piece of dough and see if it sizzles and floats to the surface. Keep a close eye on the oil, adjust temperature as needed to prevent it from getting too hot. If you see it smoking or crackling take off the heat to cool down before frying.

8. Fry your doughnuts on each side for 30-60 seconds until they are golden brown. Dunk immediately in cinnamon sugar or top with lemon and sugar, Nutella, jam or my favourite, maple syrup!

halifax donair

How to Make a Nova Scotia-Inspired Donair Kebab

Many would say a night out in Halifax wouldn’t be complete without a donair. Nova Scotia donair kebabs are unique – a combination of heavily spiced salty meat, sweet and garlicky sauce and soft pita that leave you covered in sauce and completely satisfied. If you can’t make a trip out East, then try making a healthy Halifax-inspired version at home. Have lots of napkins at the ready!

halifax donair

Nova Scotia Donair Kebab

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Makes: 8 donairs

Donair Meat:
2 lbs lean ground beef
1 tsp garlic powder
1 tsp onion powder
2 tsp oregano
1 tsp paprika
1/2 tsp cayenne
1/2 tsp salt
1 egg
Freshly ground pepper

Donair Sauce:
1 (370ml) can evaporated milk
1 tsp garlic powder
1/4 cup sugar
1/4 cup white vinegar

Donair Toppings:
1 small sweet onion, diced
2 tomatoes, diced
8 large pitas

Directions:
1. Preheat oven to 350°F. Line a baking sheet with aluminum foil.
2. In the bowl of a food processor combine the ground beef, spices and egg. Whirl the mixture until fully combined, about 30 seconds.
3. Shape the meat into a loaf shape (like a large meatloaf) and place on the prepared baking sheet.
4. Cook for 1 hour, or until the meat is cooked through and springy to the touch.
5. While the meat is cooking make your donair sauce. Combine milk with garlic and sugar. Gradually add white vinegar. Sauce will thicken.
6. Let the meat cool for about 20 minutes, this will make it easier to thinly slice.
7. Thinly slice donair meat (about 1/8 inch thick). Warm your pita and fill with meat, top with donair sauce, onions and tomatoes. Wrap in foil to have the real donair experience or eat as is and have lots of napkins handy!