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Whip up these homemade Beaver Tails and you’ll feel like you’re chilling at a cozy Canadian winter market, munching on these famous fried treats. Give your kitchen some festive vibes and treat the family to this classic snack that everyone will want more of.
I make a batch of these every time winter shows up, because after trying them on our Québec trip, my kids won’t let a snowflake fall without asking for more.
Amazing Ingredient List
- For the Dough
- All-purpose flour: 750 ml, grab a good brand if you want the best texture
- Salt: 5 ml, keeps flavors balanced and helps the dough hold together
- Egg: 1, helps with structure and brings that golden-brown finish
- Vegetable oil: 75 ml, makes everything soft and gives the dough a nice lift
- Yeast: 16 g, use the fresh stuff so the dough gets puffy
- Cinnamon (ground): 2.5 ml, adds that classic warmth and coziness
- Sugar: 60 ml, boosts yeast growth and sweetens things up
- Warm water: 125 ml, shoot for 37°C so the yeast kicks in perfectly
- For Topping
- Cinnamon (ground): 5 ml, Ceylon’s got the best flavor if you can find it
- Sugar: 125 ml, fine sugar sticks easily to fresh, warm dough pieces
Step-By-Step Directions
- Coat the fried dough:
- Mix your cinnamon and sugar together on a flat plate. After frying, drain each hot piece on paper towels, then give them a good roll in the sugary cinnamon while they’re still warm and a bit oily—it’ll stick perfectly.
- Shape and fry the dough:
- On a floured surface, flatten the dough till it’s about 1 cm thick. Cut rectangles and slice three lines down the center for the signature look. Heat oil to 175°C, then fry them for 2 to 3 minutes per side until golden and beautifully crisp.
- Let the dough rise:
- Put your dough in an oiled bowl, cover with plastic wrap, and let it hang out in a warm, draft-free spot. When it doubles in size (around 45 minutes), it’s good to go—you'll know if your finger leaves an imprint that doesn’t pop right back up.
- Make the dough:
- Stir in half the flour and really go at it for 5 or 6 minutes so the gluten starts working. Slowly add the remaining flour until the dough comes away from the sides and feels supple but a little tacky.
- Add in the liquids:
- Whisk oil, egg, and salt in another bowl until smooth. Carefully add this into the bubbly yeast mixture, mixing gently till everything’s blended.
- Wake up the yeast:
- Toss warm water in a big bowl, then dump in cinnamon and sugar. Sprinkle yeast on top and give it five minutes to bubble up—a foamy top means your yeast is alive and ready.
Cinnamon totally makes this special. My first time making these for a winter get-together turned my house into a cozy, cinnamon-scented hangout spot. It just stuck—now it’s our go-to cold weather thing.
Lasting Freshness Tips
These are awesome the day you make them. But if you need to keep them a few hours, leave them at room temp under a clean tea towel. Want to reheat tomorrow? Pop them in a hot oven at 150°C for just a few seconds, and skip the microwave unless you want them rubbery!
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Yummy Twists
Mix things up—add orange zest to the dough for a citrus punch. Go all out with melted chocolate and flaked almonds on top. If you’re into classic flavors, use maple sugar instead. And feel free to play with other spices like cardamom or nutmeg in your topping mix for a fresh change.
A Little Backstory
Beaver Tails are a true Canadian staple, named for their shape that looks just like a beaver’s flat tail. They started popping up in Ottawa in the 1970s before spreading everywhere. You’ll still find them at winter fests or Christmas markets, especially by the Rideau Canal where folks skate and snack all day.
Frequently Asked Questions
- → Can I make the dough ahead of time?
Yes, prep the dough in advance and store it in the fridge. Make sure the bowl is covered with plastic wrap so it doesn't dry out.
- → How do I get airy dough?
For light dough, let it rise in a warm spot until it doubles in size, and don't overdo it with the flour.
- → Which oil works best for frying?
Go for neutral vegetable oils like canola or sunflower oil since they handle high heat well.
- → Can I switch up the toppings?
Definitely! Try melted chocolate, crushed nuts, or a spread of jam to suit your taste.
- → Does the dough have to be fried?
Traditionally, frying gives it that crispy texture, but you can bake it for a lighter option.