Beavertails (Fried Dough with Cinnamon Sugar)

About This Recipe

Beavertails are a distinctly Canadian fried dough treat, named for their flat, stretched, oval shape said to resemble the tail of a beaver. The yeasted dough is proofed until light, then stretched by hand into thin, elongated ovals rather than rolled with a pin, a technique that gives the finished pastry its characteristic uneven, rustic shape and crisp, blistered edges. Fried quickly in hot oil until deeply golden on both sides, the dough puffs unevenly, creating pockets of crispness alongside softer chewy patches, and it needs to come out of the oil while it still has some give so it doesn't turn brittle once cooled. Tossed immediately in cinnamon sugar while still hot, the sugar sticks best to the warm, slightly oily surface right out of the fryer. Beavertails are a fixture of Canadian winter festivals, particularly on Ottawa's frozen Rideau Canal, where the hot, fresh pastry is a beloved treat for skaters looking to warm up.

Ingredients

Serves 6

• 3.5 cupsall-purpose flour
• 1 cupwarm milk
• 2.25 tspactive dry yeast
• 3 tbspgranulated sugar
• 1egg
• 3 tbspmelted butter
• 1 tspfine sea salt
• 4 cupsvegetable oil(for frying)
• 0.75 cupgranulated sugar(for coating)
• 2 tspground cinnamon(for coating)

Instructions

1. 1

   Bloom the yeast

   Whisk yeast and sugar into warm milk and let sit 10 minutes until foamy.

2. 2

   Make the dough

   Mix in egg, melted butter and salt, then work in flour until a soft dough forms. Knead 6-8 minutes until smooth and elastic.

3. 3

   Rise

   Cover and let rise in a warm spot for 1 hour until doubled.

4. 4

   Divide and stretch

   Divide the dough into 6-8 pieces. Stretch each piece by hand into a thin, elongated oval shape.

   Stretch the dough by hand rather than rolling it with a pin — it's what gives beavertails their characteristic uneven, rustic shape and texture.

5. 5

   Rest briefly

   Let the stretched pieces rest, covered, for 10 minutes.

6. 6

   Fry

   Heat oil to 375°F. Fry each piece 1-2 minutes per side until deep golden and puffed.

7. 7

   Coat

   Mix sugar and cinnamon together. While still hot, toss or dust each piece generously in the cinnamon sugar.

8. 8

   Serve

   Serve warm, ideally within a few minutes of frying.

Variations

• •

  Top with Nutella and sliced banana for a richer dessert version, a popular topping at Canadian festival stands.

• •

  Add lemon juice and sugar instead of cinnamon sugar for a lighter, tangier finish.

• •

  Serve with maple butter spread on top for an extra distinctly Canadian touch.

Storage

Best eaten fresh and warm within an hour of frying; the texture doesn't hold up well to storage or reheating.

Frequently Asked Questions