Beaver Tails Recipe
These fried pastry pockets are named after their resemblance to a beaver tail! They are usually sweet and come with maple syrup or powdered sugar, but are sometimes savory.
This is probably the most Canadian dessert ever. There is a whole chain that originated in Killaloe, ON called BeaverTails, where that’s all they sell!
But nothing tastes better than a homemade beaver tail recipe. Enjoy!
- ½ cup warm water
- 5 tsp active dry yeast
- ¼ tsp sugar
- 1 cup milk
- ⅓ cup sugar
- 1 tsp salt
- 1 tsp vanilla
- 2 eggs
- ⅓ cup vegetable oil
- 5 cups all purpose flour
- oil for frying
- ½ cup sugar
- 1 tsp cinnamon for dusting
How to Make Beaver Tails:
- Mix ½ cup sugar + 1 tsp cinnamon, for dusting and set aside in a large bowl.
- In a large bowl, mix the yeast, warm water and ¼ teaspoon of sugar. Allow to stand a couple of minutes to allow yeast to swell and dissolve.
- Add sugar, milk, vanilla, eggs, oil, salt, and most of the flour to the yeast mixture. Knead for 5 to 8 minutes using a dough hook, adding flour as needed to form a firm smooth, elastic dough.
- Place dough in a lightly greased bowl and cover. Place in a warm spot and let rise for 1 hour.
- Pinch off a golf ball sized piece of dough. Roll out onto a floured surface into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
- Heat the oil in a deep fryer to 375F (190C).
- Add the dough pieces to the hot oil one at a time. Turn the beaver tail once to fry until both sides are deep brown. Lift the beaver tails out with tongs and drain on paper towels. While warm, toss the beaver tails in the sugar mixture, coating both sides and then shake off the excess.