Canadian
BeaverTails
A beloved Canadian fairground pastry, BeaverTails are hand-stretched yeast dough fried until crisp at the edges and soft inside. They are finished hot with cinnamon sugar and a squeeze of lemon, just as you might find on a cold day at an outdoor rink.
Watch it madeSteve | The Vivaldi Way · 2:34
Ingredients
- All-purpose flour1 cup, plus more for dusting
- Instant yeast1/2 tsp
- Granulated sugar1 tbsp
- Fine salt1/4 tsp
- Warm milk1/3 cup
- Beaten egg1 tbsp
- Melted butter1 tsp
- Neutral oil, for frying3 cups
- Granulated sugar, for topping1/4 cup
- Ground cinnamon1 tsp
- Lemon wedges2
Method
- Stir the flour, yeast, sugar, and salt together in a medium bowl.
- Add the warm milk, beaten egg, and melted butter, then mix until a shaggy dough forms.
- Knead on a lightly floured surface for 6 to 8 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60 to 90 minutes, until doubled.
- Mix the topping sugar and cinnamon on a wide plate and set aside.
- Heat the frying oil in a heavy pot to 350°F.
- Divide the dough into 2 pieces and stretch each piece into a long oval, about 7 inches long, with slightly thinner edges like a beaver tail.
- Gently score a shallow crisscross pattern on each piece with the back of a knife without cutting through the dough.
- Fry one BeaverTail at a time for 1 to 2 minutes per side, until deep golden and puffed.
- Drain briefly on a wire rack or paper towel, then press the hot pastry into the cinnamon sugar on both sides.
- Serve immediately with lemon wedges for squeezing over the top.
Common questions
Can I substitute the warm milk or make these BeaverTails dairy-free?
Yes. Use unsweetened oat, soy, or almond milk in place of the warm milk. Swap the melted butter for neutral oil or vegan butter. The dough may be slightly less rich, but it will still fry up well.
How long does the dough need to rise, and how do I know it’s ready?
Expect 60 to 90 minutes in a warm spot. The dough is ready when it has doubled in size and feels airy. If your kitchen is cool, it may take longer; don’t rush the rise or the texture will be dense.
What are the most common mistakes when frying BeaverTails?
The biggest mistakes are oil that’s too cool, which makes them greasy, and oil that’s too hot, which browns the outside before the center cooks. Also avoid overworking the shaped dough, or it may shrink and lose its airy texture.
How should I store leftovers and reheat them?
Store cooled BeaverTails in an airtight container at room temperature for up to 1 day, or freeze for up to 1 month. Reheat in a 300°F oven or air fryer until warm; avoid microwaving, which makes them soggy.
What are the best ways to serve BeaverTails?
Serve them warm right after coating with cinnamon sugar. Lemon wedges add a classic bright finish, but they’re also great with powdered sugar, maple syrup, chocolate spread, or jam. For the best texture, coat them while still hot.