Here's my take on a Beaver Tail, top it as you wish!
I Can't Say It's A Beaver Tail
3 cups whole wheat flour
1 cup all-purpose flour
1/4 cup light brown sugar
1/2 tsp salt
1/4 cup vegan margarine, melted (I used Vegan Becel)
1 1/2 cups warm water
1 tsp instant yeast
Oil for frying (I used sunflower)
Vegan margarine to spread on cooked pastries
Granulated Sugar and Lemon Wedges
2. Cover with plastic wrap or lid and let sit in a warm place for 2 hours. Once risen you can shape and fry immediately or place in the fridge to use later. (I put mine in the fridge overnight and shaped it while cold from the fridge and it still worked perfectly)
3. When you are ready to fry, you will have to find the widest yet still deep pot you have. I couldn't make them as long as they do so you can always just make them smaller and use a smaller pot. Heat the oil until it shimmers (and if you put a small piece of dough in the oil it bubbles around the edges and floats immediately to the top). Quickly cut off a 2" ball of dough and stretch into a long oblong shape. You want the middle to be thin like you are almost about to rip it but don't and it should be a bit thicker around the edges. Gently slide into the hot oil. Turn after about a minute to cook the other side as well. Once it is lightly golden brown on both sides remove and drain on a cooling rack lined with paper towel.
4. Butter one side with vegan margarine and either sprinkle with cinnamon sugar or just plain sugar and then squeeze with a wedge of lemon. Enjoy them while they are warm!