Beaver Tails
Beaver Tails Say it: BEE-vur taylz
Beaver Tails are Canadian fried dough pastries, shaped into long ovals that resemble a beaver’s flat tail. They are a familiar treat at fairs, ski hills, and waterfront stands, served hot and dusted with cinnamon sugar. The dough fries into a crisp, golden shell around a soft, airy center, with a gentle wheaty flavor from the whole wheat flour. Simple, generous, and made for eating outdoors, they are a proudly Canadian sweet snack that is easy to reproduce at home.
Beaver Tails
Beaver Tails
Pronounced BEE-vur taylz
- Serves
- 4
- Prep
- 1 hr 30 min
- Cook
- 20 min
- Total
- 1 hr 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Cinnamon Sugar Coating
Method
In a large bowl, whisk the all-purpose flour, whole wheat flour, 2 tablespoons (25 g) sugar, instant yeast, and salt. Add the warm milk, egg, and melted butter, then stir with a wooden spoon until a shaggy dough forms.
Turn out onto a lightly floured surface and knead for 6–8 minutes, until smooth, elastic, and only slightly tacky; add a teaspoon of flour if it sticks. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 60–75 minutes, until doubled.
Punch down the dough and divide it into 4 equal pieces. Roll each piece into an oval about 8 by 4 inches (20 by 10 cm) and 1/4 inch (6 mm) thick, then let rest for 10 minutes.
Pour vegetable oil to a depth of 2 inches (5 cm) into a deep heavy pot and heat to 365°F (185°C).
While the oil heats, mix the 1/2 cup (100 g) sugar and cinnamon in a shallow bowl.
Fry the tails one or two at a time for 1–2 minutes per side, until puffed, golden brown, and crisp at the edges; do not crowd the pot. Drain briefly on a wire rack or paper towels.
While still warm, press each tail into the cinnamon sugar on both sides and serve immediately.
Regional variants
For other classic toppings, brush warm tails with melted butter and maple syrup, or spread with chocolate hazelnut spread; a squeeze of lemon over sugar is also popular.
Cook's notes
- Keep the oil at 365°F (185°C); too cool and the dough absorbs oil, too hot and the outside colors before the center cooks.
- Let the rolled ovals rest 10 minutes so they puff evenly in the hot oil.
- Use a deep-fry thermometer and adjust the heat between batches for the best texture.
Serve with
Serve warm with hot chocolate, coffee, or apple cider.
Make ahead and storage
Best eaten fresh; the dough can be made through the first rise, refrigerated overnight, then shaped and fried. Reheat cooked tails in a 300°F (150°C) oven for 5 minutes.
