Beaver Tails
This recipe guides you through making classic Canadian 'Beaver Tails' – a beloved fried dough pastry. Starting with a simple yeast dough, it's shaped into characteristic oval 'tails,' deep-fried until golden, and then traditionally coated with cinnamon sugar. Quick to prepare with a total time of just over an hour, these warm, sweet treats are perfect for a snack or dessert.
Equipment
- 2 Mixing Bowls
- 1 Measuring Cups and Spoons Set
- 1 Heavy-bottomed pot or deep fryer For deep frying
- 1 Rolling Pin To shape the dough
- 1 Slotted Spoon or Spider For safe oil draining
Ingredients
Main
- ¼ cups Hot Tap Water
- ¼ cups Granulated Sugar Divided
- ¼ ounces weight Quick Rise Yeast (1 Envelope)
- ¼ cups Milk
- 3 Tablespoons Butter
- 1 whole Egg
- 1 teaspoon Salt
- 2-¼ cups All-purpose Flour
- Oil For Fryer
- Cinnamon Sugar Or Topping Of Your Choice
Instructions
- In a small bowl, combine the hot tap water with ¼ cup granulated sugar and the quick rise yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- In a separate saucepan or microwave-safe bowl, gently warm the milk and butter together until the butter is melted and the mixture is lukewarm.
- In a large mixing bowl, combine the activated yeast mixture, the warm milk and butter mixture, the whole egg, and the salt.
- Gradually add the 2¼ cups of all-purpose flour to the wet ingredients, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Lightly grease a clean bowl, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the risen dough and divide it into 8 equal portions. On a lightly floured surface, roll each portion into an oval shape, resembling a beaver's tail, about ¼ inch thick.
- Heat oil in a deep fryer or a large, heavy-bottomed pot to 350-375°F (175-190°C). Ensure there is at least 3 inches of oil depth for frying.
- Carefully place 1-2 beaver tails into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffed.
- Using a slotted spoon or spider, remove the fried beaver tails from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- While still warm, immediately sprinkle or toss the beaver tails with cinnamon sugar or your preferred toppings. Serve hot.
Notes
Ensure your hot tap water is between 105-115°F (40-46°C) to properly activate the quick-rise yeast. Overly hot water will kill it, while cold water will inhibit its growth. Knead the dough until it's smooth and elastic; this develops the gluten, crucial for the beaver tails' characteristic chewy yet tender texture. When deep-frying, maintain a consistent oil temperature of 350-375°F (175-190°C). Too low, and the pastry will absorb excess oil; too high, and it will brown too quickly on the outside, leaving the inside raw. Fry in batches to avoid overcrowding, which drops the oil temperature. Serve immediately for best results. Experiment with toppings beyond cinnamon sugar: Nutella, fruit compotes, maple syrup, or even savory options like garlic butter and cheese.