Canadian · Dessert
BeaverTails
Popular Canadian fried pastries shaped like beaver tails and topped with cinnamon sugar or other sweet toppings. These stretchy, yeasted doughs are deep-fried until golden and can be finished with Nutella, lemon sugar, or almonds.
The Method
Instructions
First things first, grab your stand mixer bowl and pour in some warm water,that's about the temperature you could comfortably hold with your finger, not hot but definitely cozy. Sprinkle in a big pinch of sugar along with your yeast. Now, this part is like magic; just let it sit there quietly for a little bit, about 5 to 10 minutes, until it gets all frothy and bubbly on top. That's your yeast waking up and getting ready to work its magic.
Once your yeast mixture is frothy and looking happy, add in half a cup of sugar, your warm milk (again, nice and cozy, not scalding), melted butter that's just cooled down a bit, eggs, and a pinch of salt. Give everything a good whisk together right in the bowl until it's well combined and smooth. This is when everything starts to come together and smell amazing!
Now, swap out your whisk for the dough hook attachment. With the mixer running on low, slowly add in your flour bit by bit. Keep going until the dough pulls away from the sides of the bowl but still feels a little bit sticky to the touch. You don't want it dry or tough; that slight stickiness means it'll be soft and tender once cooked. This usually takes a few minutes of mixing, so be patient and let the mixer do the heavy lifting.
Once your dough is ready, lightly oil a clean bowl and place your dough inside. Cover the top snugly with plastic wrap to keep all that warmth in, and set it somewhere cozy for about one and a half hours. During this time, the dough will puff up and nearly double in size,this is the proofing stage, where all the yeast's hard work happens, giving you that perfect fluffy texture.
When your dough has beautifully risen, turn it out onto a floured surface. Cut it into 12 equal pieces, then take each piece and roll it out gently into long oval shapes about a quarter of an inch thick. They should look a bit like the shape of a beaver's tail,kind of playful and rustic. If your dough resists stretching, give it a minute to rest; it'll be easier to work with.
Next up, heat your oil in a large, deep pot to a steady 350 degrees Fahrenheit . Use a thermometer if you have one, because that precise temperature is key for getting that golden, crispy outside while cooking the inside just right. When the oil is ready and shimmering, gently lower your beavertail dough into the hot oil,don't crowd the pot, give them space to fry evenly. Cook each side for about 30 to 45 seconds until they're beautifully golden brown and puffed up. You might see some bubbles and hear a nice sizzle,that's exactly what you want.
Once cooked, carefully lift them out with a slotted spoon and lay them on paper towels to drain off any excess oil. Now comes the fun part,garnishing! You can toss them in cinnamon sugar for that classic cozy flavor, or go for a sprinkle of white sugar with a fresh squeeze of lemon juice for a bright twist. Feeling indulgent? Slather on some Nutella and sprinkle with toasted almonds for a lovely crunch. Whatever you choose, these beavertails are best enjoyed warm and fresh. Grab a friend, grab a napkin, and enjoy every delicious bite!
Once your yeast mixture is frothy and looking happy, add in half a cup of sugar, your warm milk (again, nice and cozy, not scalding), melted butter that's just cooled down a bit, eggs, and a pinch of salt. Give everything a good whisk together right in the bowl until it's well combined and smooth. This is when everything starts to come together and smell amazing!
Now, swap out your whisk for the dough hook attachment. With the mixer running on low, slowly add in your flour bit by bit. Keep going until the dough pulls away from the sides of the bowl but still feels a little bit sticky to the touch. You don't want it dry or tough; that slight stickiness means it'll be soft and tender once cooked. This usually takes a few minutes of mixing, so be patient and let the mixer do the heavy lifting.
Once your dough is ready, lightly oil a clean bowl and place your dough inside. Cover the top snugly with plastic wrap to keep all that warmth in, and set it somewhere cozy for about one and a half hours. During this time, the dough will puff up and nearly double in size,this is the proofing stage, where all the yeast's hard work happens, giving you that perfect fluffy texture.
When your dough has beautifully risen, turn it out onto a floured surface. Cut it into 12 equal pieces, then take each piece and roll it out gently into long oval shapes about a quarter of an inch thick. They should look a bit like the shape of a beaver's tail,kind of playful and rustic. If your dough resists stretching, give it a minute to rest; it'll be easier to work with.
Next up, heat your oil in a large, deep pot to a steady 350 degrees Fahrenheit . Use a thermometer if you have one, because that precise temperature is key for getting that golden, crispy outside while cooking the inside just right. When the oil is ready and shimmering, gently lower your beavertail dough into the hot oil,don't crowd the pot, give them space to fry evenly. Cook each side for about 30 to 45 seconds until they're beautifully golden brown and puffed up. You might see some bubbles and hear a nice sizzle,that's exactly what you want.
Once cooked, carefully lift them out with a slotted spoon and lay them on paper towels to drain off any excess oil. Now comes the fun part,garnishing! You can toss them in cinnamon sugar for that classic cozy flavor, or go for a sprinkle of white sugar with a fresh squeeze of lemon juice for a bright twist. Feeling indulgent? Slather on some Nutella and sprinkle with toasted almonds for a lovely crunch. Whatever you choose, these beavertails are best enjoyed warm and fresh. Grab a friend, grab a napkin, and enjoy every delicious bite!
Pairs Well With
