Monday, November 19, 2018

Beaver Tails

Until now I had never tried a beaver tail. What is a beaver tail, you ask?
Basically it is a hand stretched wheat dough that is deep fried and then tossed in cinnamon sugar. A Canadian classic dessert. They are called beaver tails because, obvs, they look like a beaver's tail. 
Deep fried dough? Sign me up. No need to tell me anything more. I'll try it. 
They are delicious, in case you are wondering. Like a donut but thinner and crispier. Definitely putting these on my favorites list. 

Beaver Tails

1/2 cup hot water
5 tsp yeast
1/2 tsp sugar
1 cup warm milk
1/3 cup sugar
1 1/2 tsp salt
1 tsp vanilla
2 eggs
1/3 cup oil
4 - 5 cups flour

1 cup sugar
2 tsp cinnamon

Oil for deep frying

Prepare dough - stir together the hot water, yeast, and sugar. Let sit for 5 minutes for yeast to bloom.
Add in the warm milk, sugar, salt, vanilla, eggs, oil, and 3 cups of flour. Mix to form sticky dough. Add in enough flour to form a stiff yet soft dough that is not sticky. 
Place in oiled bowl in a warm place, covered, and let rise for 40 minutes. 
After dough has risen, pour oil into a large pot and bring up to 360 degrees. 
While oil is heating, separate dough into 16 equal sized balls. Roll each ball into a long oval and then score to look like a beaver tail. (2 lines vertically, 3 lines horizontally should do it). See photo below for clarification. 

Place the beaver tail on a cookie sheet lined with parchment paper. Continue until all balls have been shaped and scored. 
Prepare cinnamon sugar - in a large shallow dish, stir together the sugar and cinnamon. Set aside. 
When all tails are ready and oil is at temperature; gently stretch the dough again before placing in oil. Two tails should fit together in the pot. Cook each side for 1 minute, until golden.

Remove from oil and let drain on paper towel for a minute. Then toss each tail in the cinnamon sugar. 

Let cool. Continue with remaining beaver tails. *Remember to gently stretch the dough before placing it in the oil.* Do your best to ensure the oil stays at around 360 degrees to ensure even cooking. 

Best eaten the same day they are made. 

Crispy exterior, light and fluffy interior! 
You can also top them with crazy things - nutella and banana slices, maple butter, strawberries and whipped cream. So many options. 


  1. Is it 5 tsp or 5 g of yeasts? 5 tsp way too much for your ingredients

    1. It's 5 tsp. It works out well. If you feel you need less then you could try 4 tsp. But I always use 5 and they turn out every time. :)