BeaverTails

BeaverTails

A Canadian classic, BeaverTails are deep-fried dough pastries shaped like a beaver's tail and topped with sweet toppings. This recipe captures the essence of the traditional treat.

Prep

30 min

Cook

20 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •250 ml (1 cup) warm water, about 43°C/110°F
• •7 g (2¼ tsp) active dry yeast
• •500 g (4 cups) all-purpose flour, plus more for dusting
• •15 ml (1 tbsp) granulated sugar
• •5 ml (1 tsp) salt
• •30 ml (2 tbsp) butter, melted, plus more for greasing
• •1 l (4 cups) vegetable oil, for deep frying
• •60 g (½ cup) granulated sugar, for topping, plus more as needed
• •5 g (1 tbsp) ground cinnamon, for topping, plus more as needed

Steps

1. 1 In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until the yeast is frothy.
2. 2 In a large bowl, mix together the flour, sugar, and salt. Add the melted butter and the yeast mixture. Stir until a dough forms.
3. 3 Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4 Preheat the vegetable oil in a deep fryer or a large, heavy pot to 175°C (350°F).
5. 5 Divide the dough into 4 equal pieces. Roll each piece into a ball, then flatten and stretch it into an oval shape, about 15 cm (6 inches) long and 7.5 cm (3 inches) wide, resembling a beaver's tail.
6. 6 Fry each BeaverTail in the hot oil for about 2-3 minutes on each side, or until golden brown and puffed. Drain on paper towels.
7. 7 Mix the granulated sugar and cinnamon for the topping. While the BeaverTails are still warm, brush them with melted butter and sprinkle generously with the cinnamon sugar mixture.
8. 8 Serve immediately, optionally adding other toppings such as chocolate spread, lemon juice, or fruit preserves.