Canada's famous fairground treat — fluffy fried dough stretched into a beaver's-tail shape and tossed in cinnamon sugar or your favourite sweet topping.
BeaverTails are Canada's beloved fairground treat — stretched discs of sweet fried dough, crisp at the edges and pillowy within, dusted in cinnamon sugar or piled high with toppings. Hand-shaped to resemble their namesake, they're irresistible warm from the fryer.
Prep 25 min
Cook 15 min
Total 130 min
Medium
- 1/2 cup Water
- 2 parts Yeast
- 1/2 cup Milk
- 6 tblsp Butter
- 2 Eggs
- 1 ½ tsp Salt
- 2-1/2 cups Flour
- for frying Oil
- garnish Lemon
- garnish Sugar
- garnish Cinnamon
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Treat Pudding SpecialityVideo
Preparation
- In the bowl of a stand mixer, combine the warm water, a big pinch of sugar and the yeast, and leave until frothy.
- Add ½ cup sugar, the warm milk, melted butter, eggs and salt, and whisk until combined.
- Fit the dough hook and, with the machine running, add the flour until a smooth but slightly sticky dough forms.
- Place the dough in a bowl, cover with plastic wrap, and leave to proof for 1½ hours.
- Cut the dough into 12 pieces and roll each into a long oval about ¼ inch thick, resembling a beaver's tail.
- Heat oil in a large deep pot to 350°F and gently fry each piece for 30 to 45 seconds per side, until golden brown.
- Drain on paper towels and garnish as you like — tossed in cinnamon sugar, in white sugar with a squeeze of lemon, or slathered with Nutella and toasted almonds.
Tips from the ZestyPlate Kitchen
- Let the dough prove fully so the tails fry up light and airy rather than dense.
- Stretch each piece thin into a long oval — thinner dough gives that signature crisp-yet-chewy bite.
- Keep the oil steady at 350°F; too cool and they go greasy, too hot and they brown before cooking through.
- Toss in cinnamon sugar while still hot so it clings, then add your favourite toppings.
Frequently Asked Questions
Classic cinnamon sugar, or sugar with a squeeze of lemon. Nutella with banana or toasted almonds is a popular modern favourite.
Yes — you can prove it slowly in the fridge overnight, then bring to room temperature and shape before frying.
Definitely — fried dough is at its glorious best warm and crisp, straight from the pan.
