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This homemade beaver tail recipe recreates the classic Canadian fried dough treat with a crisp, golden exterior, a soft and chewy center, and a generous coating of cinnamon sugar. Each piece of dough is stretched into the familiar beaver-tail shape, quickly fried until perfectly golden, and served warm for the best flavor and texture. They’re similar to elephant ears and make a fun dessert for Canada Day, movie nights, parties or anytime you’re craving carnival food at home. Whether you keep them classic with cinnamon sugar or add your favorite toppings, these homemade beaver tails are always a delicious treat that’s easier to make from scratch than you might think.

A basket filled with sugar-coated, fried pastries, placed on a cloth napkin.

Why You’ll Love It

Smiling woman in a brown sweater holding a mug, sitting in a cozy kitchen.

These flat donuts consist of fried dough coated in crunchy cinnamon sugar. Try them with maple butter, hot chocolate sauce or a double-dunk of cinnamon sugar!

Easy to make: This iconic Canadian BeaverTails™ copycat recipe is easy to recreate. The homemade yeast dough is straightforward to prepare, and each pastry only needs about a minute or two in the hot oil.
Crispy and chewy: The dough fries up golden and crisp around the edges while remaining soft and tender inside.
Fun to customize: Cinnamon sugar is the classic coating, but you can add chocolate hazelnut spread, maple syrup, lemon sugar, fruit or other favorite toppings.
A Canadian classic: If you love warm fried dough dusted with cinnamon sugar, these homemade beaver tails are sure to become a favorite. They’re simple to make and taste just like the ones you’d find at a fair or festival.

A stack of sugar-dusted, fried pastries on a white plate. One pastry has a piece broken off, showing a light and airy interior.

Do you have a sweet tooth? Then you might also like cinnamon spice glazed donuts, these bomboloni (Italian donuts) or homemade donut holes.

A cup of black coffee with a cinnamon sugar-coated cookie, partially bitten, resting on the rim. A bowl of cinnamon sugar and a napkin are nearby on a white surface.

Homemade Beaver Tails Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Active dry yeast: This helps the dough rise and gives the beaver tails their light, chewy texture. Make sure the milk is warm rather than hot so it doesn’t damage the yeast.
Whole milk: Warm milk adds richness and activates the yeast. Aim for approximately 105°F to 115°F.
Brown sugar: Adds a subtle caramel flavor and gives the yeast something to feed on.
Butter and canola oil: Using both creates a rich, tender dough without making it too heavy.
All purpose flour: Start with the amount listed and only add more if needed. The dough should feel soft and slightly tacky rather than dry.
Cinnamon and granulated sugar: These make the classic crunchy coating that sticks best while the fried dough is still hot.
Frying oil: Canola or vegetable oil works well because it has a neutral flavor and can withstand the required frying temperature.

A glass bowl with flour mixture surrounded by butter, sugar, cinnamon, vanilla, oil, eggs, and salt on a marble countertop.

How to Make Canadian Beaver Tails

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Bloom the yeast: Let the yeast and warm milk sit for a while then whisk in sugar, oil, butter, salt, and vanilla.
Mix in more ingredients: Add the egg to the yeast mixture and then the flour, mixing until you get dough.
Let the dough rest: Knead the dough (by hand or with a stand mixer fitted with a dough hook) and then let it sit in a warm place to rise covered with a tea towel.
Shape the beaver tails: Cut the dough into pieces and shape each one into a ball. Let them rest again.
Cook the beaver tails: Shape each dough ball into a beaver’s tail (long oval) then fry in hot oil until golden brown on both sides. Drain excess grease on paper towels.
Add the cinnamon sugar coating: Dip the fried beaver tails in the cinnamon sugar mixture, working in batches if needed.

Close-up of a beaver tail pastry with a hollow center and sugar coating, resting on the edge of a white dish.

Substitutions and Variations

Canola oil: Use any other neutral cooking oil you prefer, also choosing an electric deep fryer or Dutch oven if you have one since these hold the right oil temperature.
Vanilla extract: You can substitute another flavor for the vanilla.
Cinnamon sugar: Omit the cinnamon and just use sugar if you prefer.
Topping ideas: Marshmallows, a squeeze of lemon or lime juice… anything goes! Nutella would also be amazing on beaver tails if you love chocolate as much as me. Another classic flavor combo with a tangy twist is cinnamon and sugar with a squeeze of fresh lemon juice on top. You could also serve beaver tails with warmed maple syrup or melted butter and powdered sugar.

Half-eaten pastry dusted with sugar on a white plate, with a cup in the background.

Serving Suggestions

For brunch: Brunch is all about balance, so offer savory dishes too – perhaps bacon, eggs benedict and breakfast potatoes, or perhaps breakfast tacos.
As a sweet treat: A mug of coffee or hot chocolate pairs beautifully with this homemade beaver tail recipe. You might like to add caramel or fudge syrup on top or add some chopped fresh fruit.
For Canada Day: If enjoying these flat donuts on Canada Day, you can serve with Nanaimo bars or Canadian butter tarts.

A sugar-coated pastry with a bite taken out is balanced on the rim of a white cup filled with a dark beverage.

How to Store

Store: As you probably expect, homemade beaver tails are best served hot as soon as they’re cooked. But if you do have some left over, you can keep them in an airtight container and enjoy them within 3 days.
Freeze: You can also freeze them for up to 3 months but don’t dip them in cinnamon sugar first. Another idea is to freeze the prepared dough and fry the beaver tails after thawing.
Thaw: Defrost them in the refrigerator overnight.
Reheat: You can warm them back up in the oven or air fryer.

Close-up of sugar-coated fried pastries in a basket lined with a napkin, next to a cup of black coffee.

Top Tips

Watch the dough: The dough should be soft and slightly tacky but still easy to handle. Add extra flour only one tablespoon at a time if needed, as too much flour can make the finished beaver tails dense instead of light and chewy.
Keep the oil at the right temperature: Maintain the oil between 350°F and 365°F for the best results. If it’s too cool, the dough will absorb excess oil. If it’s too hot, the outside can brown before the inside is fully cooked.
Stretch, don’t over-roll: Gently stretch the dough into its signature beaver-tail shape, keeping it about ¼-inch thick or slightly thinner. Don’t worry if each one looks a little different. Their rustic shape is part of the charm.
Have your toppings ready: Coat the beaver tails in cinnamon sugar while they’re still warm so it sticks well. If you’re adding toppings like chocolate spread, maple syrup or fresh fruit, have everything ready to serve immediately while they’re at their best.

Sugary beaver tail pastries cooling on a wire rack in a kitchen setting, with baking tools and a plant in the background.

Deep Fried Beaver Tails FAQs

What’s the history behind the beaver tail donut?

BeaverTails pastries (Canadian donut-bannock inspired pastry) originated in Killaloe, Ontario, where Grant and Pam Hooker began selling their family’s fried-dough recipe in 1978. The first permanent BeaverTails location opened in Ottawa’s ByWard Market in 1980, and the hand-stretched pastries became closely associated with Canadian fairs, festivals and skating on Ottawa’s Rideau Canal.

How can I deep fry safely?

Always choose an oil that has a high smoke point. Vegetable oil, corn oil, canola oil or peanut oil are popular and affordable options to consider. I like to use a Dutch oven because it holds the heat well, unless you have a deep fryer. When deep frying, never leave hot oil unattended. It is important to have the lid for the pot at hand. If the oil ignites, place the lid on the pot to extinguish. Also, be sure to keep children (and pets) well away from the deep frying process.

Can you make this beaver tail recipe in an air fryer?

You can air fry the dough, but the result won’t have the same crisp, bubbly texture as traditionally fried beaver tails. If you’d like to experiment, lightly brush both sides with oil and air fry in a single layer until puffed and golden, checking frequently because air fryers vary. Coat them with cinnamon sugar while warm.

Can I make the dough ahead of time?

Yes. After kneading, cover the dough and refrigerate it overnight. Let it come closer to room temperature and rise until doubled before dividing, shaping and frying it.

Why are my beaver tails greasy?

Greasy beaver tails usually mean the oil temperature was too low. Let the oil return to between 355°F and 365°F before frying each batch, and avoid adding too many pieces at once.

Can I use instant yeast instead of active dry yeast?

Yes. Use about 1¾ teaspoons of instant yeast and mix it directly with the other ingredients without blooming it first. The dough may rise faster, so begin checking it after 30 minutes.

Sugary pastries being prepared with a sprinkle of sugar in a kitchen setting, with a wire rack and a sugar bowl in the foreground.

Homemade Canadian Beaver Tails Recipe

Homemade Canadian beaver tail donut treats on a wire rack after being coated with cinnamon sugar.
Print
5 from 117 votes

Homemade Beaver Tail Recipe

By: Bella Bucchiotti
This beaver tail recipe is a delicious Canadian dessert that’s perfect for movie night, Canada Day, parties and game day. The classic Canadian beaver tail tastes like a mini donut and is best served warm and coated in cinnamon sugar.
Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 12

Equipment

Ingredients 

Instructions 

  • In a large bowl, or the bowl of a stand mixer, gently combine the warm milk with the yeast. Let sit for 8 minutes to bloom.
  • Once the yeast has bloomed, add the light brown sugar, 2 Tablespoons canola oil, melted butter, salt, and vanilla. Whisk until combined.
  • Add the egg and whisk until combined.
  • Sift in the flour, half at a time. Mix by hand or with a dough hook until flour has been incorporated. The dough should be soft and slightly tacky but not overly sticky. Add additional flour, one tablespoon at a time, only if needed.
  • Knead by hand for 5 minutes, or in a stand mixer for 2 to 3 minutes.
  • Cover and let rise in a warm location for 45 minutes or until doubled in size.
  • After the dough has risen, fill a medium pot or Dutch oven with enough canola oil to fry in (at least 3” deep). Heat the oil over medium heat until it reaches between 355 and 365°F.
  • While the oil is heating up, turn the dough out onto a clean and lightly floured surface. Slice the dough into 12 pieces.
  • Take each piece of dough and form into a ball by pulling the outer edges to the bottom center of the dough ball. Let the balls of dough rest, covered, for 15 minutes.
  • Fill a shallow dish with 2 cups of sugar and 2 tablespoons of cinnamon, and mix. Set near your frying station along with a wire rack over a baking sheet or paper towels to set the finished fried dough on.
  • Once the dough has rested and oil has come to temperature, use a rolling pin to flatten a few of the dough balls into oblong shapes, similar to a beaver’s tail. Stretch each piece to about ¼ inch thick or slightly thinner.
  • One at a time, gently lay the flattened dough into the hot oil. Fry for 30 to 60 seconds on each side, using tongs or a chopstick to flip the dough.
  • When cooked, pull the beaver tail out and let the excess oil drip for just a second before immediately dunking into the cinnamon sugar mixture. Cover completely, turning over as needed. Set on the wire rack to cool. Give this first one a taste and adjust cooking time or temperature as needed. Note: You will likely have cinnamon sugar left over after coating the pastries. Use a wide, shallow bowl so each one can be coated easily.
  • Continuously check the temperature of the oil to make sure it is not getting too hot or too cold.
  • Repeat the above steps until all of the dough has been fried and sugared.

Notes

Watch the dough: The dough should be soft and slightly tacky but still easy to handle. Add extra flour only one tablespoon at a time if needed, as too much flour can make the finished beaver tails dense instead of light and chewy.
Keep the oil at the right temperature: Maintain the oil between 350°F and 365°F for the best results. If it’s too cool, the dough will absorb excess oil. If it’s too hot, the outside can brown before the inside is fully cooked.
Stretch, don’t over-roll: Gently stretch the dough into its signature beaver-tail shape, keeping it about ¼-inch thick or slightly thinner. Don’t worry if each one looks a little different. Their rustic shape is part of the charm.
Have your toppings ready: Coat the beaver tails in cinnamon sugar while they’re still warm so it sticks well. If you’re adding toppings like chocolate spread, maple syrup or fresh fruit, have everything ready to serve immediately while they’re at their best.
 

Nutrition

Calories: 204kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 209mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 53IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
Like this recipe? Rate and comment below!
A glass bowl with flour mixture surrounded by butter, sugar, cinnamon, vanilla, oil, eggs, and salt on a marble countertop.
A mixing bowl contains batter and a cracked egg. Surrounding it are ingredients like sugar, cinnamon, and an empty eggshell on a white countertop.
A ball of dough rests in a glass bowl on a marble countertop, surrounded by ingredients like sugar, cinnamon, a cracked egg, and kitchen utensils.
A white bowl contains granulated sugar and a mound of cinnamon with a fork. Nearby is a small, empty dish and a folded gray cloth.
Ball of dough on a floured surface, with a bowl of cinnamon sugar and a metal scraper beside it.
Balls of dough arranged on a floured surface with a plate in the background.
Dough balls and a rolled-out piece of dough on a floured surface, next to a wooden rolling pin and a small bowl of flour.
A piece of fried dough being lifted from a pot of oil with tongs. Dough balls and flour are visible on the side.
A fried beaver tail pastry being coated with cinnamon sugar in a bowl, placed on a cooling rack. A fork and tongs are used to handle the pastry.

This beaver tail recipe is quick and easy, and shows you how to make that wonderful Canadian carnival favorite, the beaver tail. These cinnamon sugar coated dough treats are best served slightly warm. You will love this classic Canadian dessert and making them at home just as much as you do at the fair.

Other Recipes to Try

Close-up of Canadian dessert beaver tail pastries coated with cinnamon sugar. One pastry is broken open to reveal the inside. Text reads "Homemade Beaver Tail Recipe'.
Close-up of sugared pastries in a white bowl and on a tray, with a sprinkle of cinnamon sugar falling from above. Text reads: "Homemade Beaver Tail Recipe'.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 117 votes (107 ratings without comment)

13 Comments

    1. Hi Sandy, to make it with instant yeast, reduce the yeast to about 1 ¾ teaspoons instead of 2 ¼. There’s no need to bloom it first; just mix it in with the dry ingredients or combine it directly with the warm milk. Instant yeast works quicker, so the dough will rise faster. Check it after about 30 to 35 minutes instead of the full 45. The second rest after shaping can be trimmed down to around 10 minutes, but otherwise just follow the recipe as written. Enjoy!

      Reply

  4. 5 stars
    I tried this recipe for the first time.
    I have to say, it’s the perfect dough recipe.. crisp on the outside but tender and soft on the inside. I put a mixture of chocolate toppings which was delish. 😋
    I just love this so much that I will probably use the dough recipe to make donuts too 😃 thank you for this recipe! 💕

    Reply

  5. 5 stars
    I mean holy crap, I didn’t know how these would turn out but they were awsome! It’s an easy to follow recipe that many people can make.

    Reply

  6. 5 stars
    Made these with my niece and she was absolutely tickled by the name (and of course LOVED the cinnamon sugar)! Thank you so much for the recipe.

    Reply

  8. 5 stars
    My hubby has talked about eating bever tail before so when I found your recipe I had to make him a batch. He was pretty happy to have this treat again. Your recipe is easy to make.

    Reply