Homemade Beaver Tails | Beaver Tail Recipe | The Best Beaver Tail Recipe
Updated: Jan 3
We went full-throttle on the Canada Day feast. Ending our day with the fun activity of decorating these fried pastries the way we wanted as a family. They are traditionally topped with a cinnamon/sugar sprinkle but we took it up a notch with chocolate peanut butter for some and cool whip and jam for others.
WHAT IS A BEAVER TAIL? NO, it is not made from actual beavertails. This beaver tail recipe is based off of a famous restaurant chain in Canada. The fried pastry is stretched to resemble a beaver's tail. Homemade beaver tails are not only delicious, but the whole family will also love decorating each their own with their favourite toppings.
What would you top your beaver tail with? It's The Best Beaver Tail recipe out there because you top it with your very favourite toppings. I love chocolate peanut butter. My husband loved the cool whip and raspberry jam. My son loves the traditional cinnamon sugar style. This homemade beaver tail recipe is made with love whichever way you stretch it. .
- Olive Oil (1 Tbsp) - Vegetable Oil (3/4 cup)
Dough - Flour (1 3/4 cup all purpose)
- Milk (3/4 cup, warm)
- Butter (4 Tbsp, divided) - Salt (1/4 tsp) - Yeast (1 tsp, active)
Traditional Topping (Optional) - Sugar (1/4 cup) - Cinnamon (1 Tbsp)
- Butter (2 Tbsp)
- In a medium-sized bowl add the warm milk (microwave for 45 seconds) and active yeast. Stir and let sit for 5 minutes. Add salt, butter, and flour to the mix. Add 1/2 cup of the flour at a time. Stir until all flour is incorporated. Sprinkle a little flour on your counter and knead the dough for 5 minutes.
- In a medium bowl, coat the bottom of the bowl with a little olive oil and place dough in the bowl. Rub olive oil onto the top of the dough as well. Cover with a dish towel and let rise for an hour (or until double in size).
- In a medium frying pan on medium-high heat, add vegetable oil. If you drop some water into it and it sizzles, the oil is heated perfectly. While it heats, remove dough from the bowl, flatten, and divide into 8 triangles. Roll into balls and cover again with a dish towel for an additional 15 minutes. With a rolling pin, flatten until 1/8" thick.
- Doing 1-2 at a time, drop each beaver tail into oil and cook on each side for 3 minutes (popping any bubbles that may form along the way). Set on a plate with a paper towel to collect any excess oil and cool.
- Top however you'd like. If you're using the traditional sugar/cinnamon mixture, brush butter on first.
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