Flat, stretched fried dough dusted with cinnamon sugar, a beloved Canadian carnival and winter-festival treat.
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.
Serves 6
Whisk yeast and sugar into warm milk and let sit 10 minutes until foamy.
Mix in egg, melted butter and salt, then work in flour until a soft dough forms. Knead 6-8 minutes until smooth and elastic.
Cover and let rise in a warm spot for 1 hour until doubled.
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.
Let the stretched pieces rest, covered, for 10 minutes.
Heat oil to 375°F. Fry each piece 1-2 minutes per side until deep golden and puffed.
Mix sugar and cinnamon together. While still hot, toss or dust each piece generously in the cinnamon sugar.
Serve warm, ideally within a few minutes of frying.
Stretch the dough by hand into thin, uneven ovals rather than rolling it evenly — the irregular thickness is what gives beavertails their signature crisp-and-chewy texture contrast.
Coat the fried dough in cinnamon sugar while it's still hot and slightly oily; the sugar won't stick as well once it cools.
Fry at a steady 375°F — too cool and the dough absorbs excess oil and turns greasy; too hot and it browns before cooking through.
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.
Best eaten fresh and warm within an hour of frying; the texture doesn't hold up well to storage or reheating.
Beavertails originated as a family recipe in the Ottawa Valley and became a commercial phenomenon after a small stand opened in Ottawa's Byward Market in 1978, later expanding along the frozen Rideau Canal Skateway, where it remains one of Canada's most iconic winter treats.
Yes — the dough can rise in the fridge overnight; bring it to room temperature before stretching and frying for the best texture.
A deep, heavy pot with a thermometer works just as well for maintaining the steady 375°F needed for proper frying.
The oil was likely too cool — check the temperature with a thermometer and make sure it's holding a steady 375°F throughout frying, since a slow fry lets the dough soak up excess oil.
Per serving (130g / 4.6 oz) · 6 servings total
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