Dessert · Canada · Ottawa

BeaverTails 🍩

Name: BeaverTails
Prep time: 48 min
Cook time: 72 min
Total time: 120 min
Yield: 2-4 servings
Cuisine: Canadian
Ingredients: 1/2 cup warm water; 2 tsp yeast; 1/2 cup sugar (+ a pinch for the yeast); 1/2 cup warm milk; 6 tbsp butter, melted; 2 eggs; 1 1/2 tsp salt; 2 1/2 cups flour (+ more for dusting); Neutral oil, for frying; Toppings: cinnamon sugar / lemon juice + sugar / chocolate spread + toasted almonds

A beavertail is stretched, not rolled: yeast dough is pulled into a long, pointed oval that really does resemble the flat tail of Canada's national animal, flash-fried until blistered and golden, then shingled with toppings from cinnamon sugar to lemon and Nutella. Born at a Saskatchewan ski hill in 1974 and now found on ski slopes and by skating rinks across the country, it is Canada's answer to the funnel cake.

Ontario Canadian ⏱ 120 min Medium

Method

1

Bloom the yeast in warm water with a pinch of sugar until frothy.
2

Whisk in 1/2 cup sugar, warm milk, melted butter, eggs and salt.
3

Add the flour with a dough hook (or by hand) until a smooth, slightly sticky dough forms.
4

Cover and proof about 1½ hours until doubled.
5

Divide into 12 pieces and stretch each into a thin, elongated beaver-tail oval about 6 mm thick.
6

Deep-fry at 175°C/350°F for 30–45 seconds per side, until puffed and golden.
7

Drain on paper towels and top straight away — cinnamon sugar, lemon and sugar, or chocolate spread with toasted almonds.

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BeaverTails 🍩

Method

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