beaver tails

Canada Week-- Beavertails

Day 3!

The first time I had a beavertail was on a family trip to Ottawa a few years ago.

Needless to say, it was awesome. It wasn’t until a few months ago, however, that I decided to make them at home. I know, it’s a brilliant idea. 


Makes 18-20 beavertails

Adapted from WikiHow

  • 1 cup warm milk
  • 1 pinch sugar
  • 1/3 cup sugar (For mixing)
  • 1 ½ tsp salt
  • 1 tsp vanilla
  • 1/3 cup vegetable oil
  • 2 eggs
  • 4 ½ - 5 cup unbleached all-purpose flour
  • 2 “ oil for frying
  • cinnamon (optional)
  • granulated sugar (For dusting)
  • topping of choice

  1. Take a large mixing bowl. Combine the yeast, warm water, and one pinch of sugar

  2. Let the mixing bowl stand for a few minutes to let the yeast swell/dissolve in the bowl. Do not mix or disturb the bowl while you are waiting.

  3. After a few minutes have passed, stir in the vanilla, eggs, remaining sugar, milk, oil, salt, and the flour to make the dough.

  4. Knead the dough for 5-9 minutes, adding flour as needed. You may want to use a dough hook (it’s much quicker and cleaner) rather than your hands, but either method works.

  5. Place the kneaded dough in a greased bowl. Then, seal the bowl with plastic wrap.

  6. Once the greased bowl with the dough is sealed, let dough rise in a warm place for about 45 minutes. (Apparently I’m in possession of some crazy steroid yeast?? I honestly was a bit freaked out about how much it rose)

  7. After the dough has risen, gently use your fingers to deflate it.

  8. Pull off small sized pieces of dough, slightly larger than a golf ball and place them on a flour surface.

    Pat and stretch the pieces into an oval shape and cover them with a tea towel. Repeat this step until all of the dough has been stretched into oval shapes. (I prefer stretching because it gives them a more organic shape)

  9. Heat  2” of oil in a fryer or large pot. The temperature should be about 385°F.

  10. Right before you put in the dough pieces, stretch them into a long oval shape, so it looks like a beaver’s tail. Try to make sure that you have stretched your dough evenly so it will cook at the same speed.

  11. Gradually (and very carefully) add dough pieces to the fryer or pot. You should only place one or two pieces in the pan at a time. Do not dump them all in at once (which would cause a huge splash of hot oil and endless issues).

  12. After about 45 seconds to a minute, flip them over. Keep frying the pieces until the undersides are a deep, brownish color.

  13. Once all the pieces in that batch have been fried, use a pair of metal tongs and take them out. Let them drain on a paper towel and be careful not to touch the pieces until they have cooled slightly (they will be EXTREMELY hot). Repeat the frying process until all the dough has been used.

  14. While the pieces drain, take a medium-large bowl and pour in the sugar, adding cinnamon if desired. Place the drained pieces inside of it.

  15. Gently shake the bowl so that the sugar and/or cinnamon covers the beavertails. It should be a fairly quick process

  16. With clean hands, pick up the Beaver Tails, shake off the excess sugar and cinnamon, and transfer them onto a clean plate.

  17. Top with your desired treats (e.g. nutella, cream cheese icing, strawberries, nuts, etc) or eat them just coated in the delicious cinnamon sugar. Because they are fried, they do not last a particularly long time, but you shouldn’t have any issues finding people to eat them all. (If you do, they can keep in the fridge for 2-3 days)