Homemade Beaver Tail Recipe
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.
Servings: 12
Equipment
- Dutch Oven or Heavy Pot or Deep Fryer
- Stand Mixer or Whisk
Ingredients
- ¾ Cup whole milk warm
- 2 ¼ Teaspoons active dry yeast
- 3 Tablespoons light brown sugar
- 2 Tablespoons canola oil
- 2 Tablespoons butter melted
- 1 Teaspoon salt
- 1 Teaspoon vanilla extract
- 1 egg
- 2 ¼ Cups all-purpose flour
- 2 Tablespoons ground cinnamon
- 2 Cups granulated sugar
- canola oil as needed, for deep frying
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.
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
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