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Beaver Tails – Canadian Pastry Recipe

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4 from 11 reviews

Beaver Tails are a traditional Canadian fried pastry shaped like an elongated oval and coated in cinnamon sugar. Crispy on the outside and tender on the inside, these sweet treats are perfect for sharing or enjoying as a cozy dessert. Made from a simple yeast dough, they’re deep-fried to golden perfection and dusted with a classic cinnamon sugar topping.

  • Total Time: 1 hour 30 minutes
  • Yield: 4 Beaver Tails

Ingredients

Dough Ingredients

  • 1 tablespoon water (lukewarm)
  • ¼ cup milk (lukewarm)
  • 1 pinch granulated sugar
  • 1 teaspoon active dry yeast
  • 1 large egg yolk (room temperature)
  • 1¼ tablespoons oil (or melted butter)
  • 1¼ tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1¼ cups all purpose flour

Extras

  • ½ cup granulated sugar
  • ½-1 teaspoon cinnamon
  • Oil for deep frying (at least 2 inches depth)

Instructions

  1. Activate the yeast: In a stand mixer bowl, combine lukewarm water, lukewarm milk, and a pinch of granulated sugar. Sprinkle the active dry yeast over the liquid mixture and let it sit for 5-10 minutes until it becomes foamy and activated.
  2. Prepare the dough: Add the egg yolk, oil (or melted butter), remaining 1¼ tablespoons granulated sugar, salt, and vanilla extract to the yeast mixture. Stir to combine thoroughly. Gradually add the all-purpose flour and knead the dough with the mixer attachment for about 5-6 minutes until it forms a smooth and elastic ball.
  3. First rise: Transfer the dough to a lightly floured surface and shape it into a ball. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and set it in a warm, draft-free area. Allow it to rise until it doubles in size, about 1 to 1.5 hours.
  4. Shape the dough: Punch the risen dough down to release air. Knead it lightly a few times and divide it into 4 equal portions. On a floured surface, roll or pat each piece into an oval shape approximately ¼ inch thick, resembling the shape of a beaver tail.
  5. Heat the oil: Pour at least 2 inches of oil into a medium heavy-bottomed pot and heat it to 360-370°F (180-185°C), using a candy thermometer to monitor the temperature closely. Alternatively, use a deep fryer set to the same temperature.
  6. Prepare the cinnamon sugar: On a plate, mix the granulated sugar and cinnamon together to create the coating for the fried pastries.
  7. Fry the Beaver Tails: Carefully place each oval dough piece into the hot oil. Fry for 1 to 2 minutes on each side until golden brown and cooked through. Use tongs or a slotted spoon to turn them gently for even frying.
  8. Drain and coat: Remove the fried pastries and drain on paper towels to remove excess oil. While still warm, gently press each beaver tail into the cinnamon sugar mixture to coat both sides evenly. Shake off any excess sugar.
  9. Serve: Serve the Beaver Tails immediately while warm for the best taste and texture. Enjoy this classic Canadian treat fresh!

Notes

  • Make sure the water and milk are lukewarm (around 100-110°F) to properly activate the yeast without killing it.
  • If you don’t have a stand mixer, you can knead the dough by hand for about 10 minutes until elastic.
  • Maintain the oil temperature closely to avoid greasy or undercooked pastry.
  • Press gently into cinnamon sugar while warm so it sticks well but does not melt away.
  • Leftovers can be reheated briefly in a hot oven to refresh crispiness but are best eaten fresh.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Canadian

Find it online: https://recipesvibe.com/beaver-tails-canadian-pastry-recipe/