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
- 4 tbsp butter melted
- 4 tbsp sugar
- 1 cup milk
- 1 tsp salt
- 1 tsp vanilla
- 2 eggs
- 5 cups all purpose flour
- 1 l vegetable oil for frying
- 2 cup sugar for dusting
- 2 tbsp cinnamon for dusting
How to Make Beaver Tails:
- In a separate large bowl, mix together the yeast, warm water, and 1 teaspoon of sugar. Allow it to sit for a couple of minutes to allow the yeast to swell and dissolve.
- Add sugar, milk, vanilla, eggs, melted butter, salt, and most of the flour to the yeast mixture. Give everything a good mix together. Knead the mixture for 5 to 8 minutes, gradually adding more flour as needed until a firm, smooth, and elastic dough forms.
- Place the dough in a lightly greased bowl, cover it, and put it in a warm location for 45 minutes or until doubled in size.
- Once the dough has completed its rising, take a medium-sized pot and fill it with about two inches of oil. Heat to 350F/176C. Check the oil’s temperature by tearing off a small piece of dough and see if it sizzles and floats to the surface.
- While the oil is heating up, transfer the risen dough onto a clean, lightly floured surface. Divide the dough into 8 pieces.
- Take each dough piece and shape it into a ball by pulling the outer edges toward the bottom center of the dough ball. Let these dough balls rest, covered, for 15 minutes.
- In a bowl, combine 2 cups of sugar with 2 tablespoons of cinnamon, mixing them together.
- Once the dough has rested and the oil has reached the desired temperature, use a rolling pin to flatten a few of the dough balls into oblong shapes, similar to a beaver's tail. These should be very thin, approximately ¼ inch thick or less.
- One at a time, gently place the flattened dough into the hot oil. Fry each piece for about 30 to 60 seconds on each side, using tongs or chopsticks to flip the dough.
- Once fried, remove the beaver tail from the oil and allow any excess oil to drip off for a moment before immediately submerging it into the cinnamon sugar mixture. Ensure it is fully coated by turning it over as needed.