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Beavertails

Canadian · Dessert · Medium

Beavertails

Total
2 hr 25 min
Prep
2 hr 5 min
Serves
12
Calories
330
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Thin ovals of fried yeast dough turn golden and blistered, then pick up a cinnamon-sugar coating and a squeeze of lemon.

Stretching the dough thin gives Beavertails their crisp edges and soft, chewy middles. The enriched dough rises before shaping, then cooks quickly in hot oil without needing a second long proof.

Keep the oil close to 350°F and fry only one or two pieces at a time. A thick center can stay doughy while the edges brown, so flatten each oval evenly before lowering it into the pot.

SweetCrispyPartyVegetarianNut-free

Method

  1. Mix warm water, active dry yeast and 1 tsp of the dough sugar in a bowl. Leave for until foamy, then whisk in remaining dough sugar, milk, butter, eggs and salt.

  2. Add flour and knead for until smooth and slightly tacky. Cover and let rise for until doubled.

  3. Mix coating sugar and cinnamon in a shallow dish. Divide the dough into 12 pieces and stretch each into an oval about 8 inches long and 1/4 inch thick.

  4. Heat vegetable oil 2 inches deep in a heavy pot to 350°F (175°C). Fry two ovals at a time for total, turning halfway, until golden with no wet dough in the center. Let the oil return to temperature between batches.

  5. Drain briefly on a rack, then coat both sides in cinnamon sugar while warm. Serve with lemon wedges to squeeze over the tops.

Forkue tips

  • Fry a single test piece first; if its center is doughy, stretch the remaining pieces thinner and check the oil temperature.

Storing and reheating

Best eaten warm on the day they are fried. Refrigerate uncoated leftovers for 2 days and re-crisp at 350°F (175°C) before adding fresh cinnamon sugar.

Kitchen gear

Heavy potTop picks on AmazonFrying thermometerTop picks on Amazon
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Nutrition per serving, estimated

330Calories
6gProtein
48gCarbs
13gFat

Beavertails: FAQ

Can I make the dough ahead?

Yes. Refrigerate the covered dough after kneading overnight, then let it become puffy at room temperature before dividing and stretching.

Can I bake these instead?

Baking produces a breadier result without the characteristic fried surface. The dough works best with the shallow, even heat of the frying oil.

How do I store and reheat Beavertails?

Best eaten warm on the day they are fried. Refrigerate uncoated leftovers for 2 days and re-crisp at 350°F (175°C) before adding fresh cinnamon sugar.

How long does Beavertails take?

About 2 hr 25 min in total: 2 hr 5 min prep and 20 min cooking.

What do I need to make Beavertails?

The key ingredients are active dry yeast, milk, butter, eggs, all-purpose flour and ground cinnamon, plus pantry basics.

Any tips for Beavertails?

Fry a single test piece first; if its center is doughy, stretch the remaining pieces thinner and check the oil temperature.

Cook this next

More active dry yeastMore eggsMore cinnamon