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Whip up some homemade beaver tails and bring those festive Canadian winter vibes to your kitchen. They're crispy, sweet, and perfect for sharing with family on a chilly day.
I make these every winter because my kids fell in love with the real deal on a trip to Quebec. Now, as soon as it snows, they start asking for them!
Dreamy Ingredients
- For the dough
- All-purpose flour: 750 ml, pick a good quality brand for the best bite
- Salt: 5 ml, brings out the flavors and helps with texture
- Egg: 1, helps the dough hold together and get golden brown
- Vegetable oil: 75 ml, keeps things light and fluffy
- Yeast: 16 g, make sure it's fresh so your dough gets nice and puffy
- Ground cinnamon: 2.5 ml, gives that signature cozy flavor
- Sugar: 60 ml, makes the dough just a touch sweet and helps the yeast
- Warm water: 125 ml, shoot for 37°C to wake up the yeast
- For the topping
- Ground cinnamon: 5 ml, use Ceylon if you want a gentler, fragrant kick
- Sugar: 125 ml, pick a fine sugar so it clings to the hot pastries
Step-by-Step Directions
- Add the cinnamon sugar topping:
- Mix cinnamon and sugar on a plate. Quickly drain each beaver tail on a paper towel, then roll them while they’re still warm and oily so the mix sticks perfectly.
- Fry and shape your beaver tails:
- With a floured surface, roll out your dough until it’s about 1 cm thick. Cut it into rectangles, slice three lines in the middle for that signature look. Heat oil to 175°C, fry each one gently for 2–3 minutes on each side until golden.
- Let your dough rise:
- Pop the dough in a greased bowl and cover with cling film. Leave somewhere warm and cozy for about 45 minutes until it's doubled. Press a finger in—if the dent stays, you’re good to go.
- Work the dough together:
- Add the first half of the flour and mix really well for 5–6 minutes to help the gluten work its magic. Add the rest of the flour bit by bit until the dough pulls away from the bowl. It should be a little sticky but not messy.
- Combine your wet ingredients:
- In another bowl, whisk egg, oil, and salt until it all comes together. Pour this into your yeast mixture and stir gently so it's all nicely combined.
- Get the yeast going:
- Pour warm water into a big bowl, then tip in the sugar and cinnamon. Sprinkle yeast on top. Let it chill for 5 minutes—when it gets foamy, you’re ready to move on!
Cinnamon totally makes the difference here. I’ll never forget the first time I cooked up these beaver tails for a cozy winter gathering with friends. The amazing smell took over the kitchen and it just felt right—now it’s our family tradition every year.
Freshness & Storing Tips
Honestly, these are at their best right after frying. If you want to make them a few hours ahead, keep them loosely covered at room temp. To crisp them up the next day, reheat them for a few seconds in an oven set to 150°C. Skip the microwave—it makes them weirdly chewy.
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Tasty Twists
Mix things up with lots of creativity. Grate some orange zest into the dough for a sunny flavor. Drizzle with melted chocolate and toss on sliced almonds if you want something extra special. Maple sugar is a classic for the OG fans. Or shake in some cardamom or nutmeg with your sugar topping to change things up.
Cool Backstory
Beaver tails are a Canadian favorite, named after their flat, beaver-tail shape—a nod to Canada’s most famous critter. They popped up in Ottawa back in the ’70s and quickly became a hit all over the country. You'll often find them at winter markets and festivals. They’re all about cozy treats after a skate on the Rideau Canal or at snowy get-togethers.
Frequently Asked Questions
- → Can I make the dough ahead of time?
Yes, you can make the dough early and store it in the fridge. Just cover the bowl with plastic wrap to keep it from drying out.
- → How do I get airy dough?
For a fluffier texture, let the dough rise in a warm spot until it doubles in size, and avoid overloading it with flour.
- → What oil works best for frying?
Stick with neutral oils like canola or sunflower, as they handle high heat well.
- → Can I change the toppings?
Of course! Try melted chocolate, chopped nuts, or even a spread of jam to suit your taste.
- → Do I have to fry the dough?
Frying gives the classic crispy finish, but for a lighter option, you can bake them instead.