Beaver Tails

How to Make Beaver Tails

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1. Mix both flours, the yeast, the 50 g sugar and the salt in a large bowl, add the egg, warm milk and melted butter, and stir to a soft dough.

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2. Knead on a lightly floured surface for 8 minutes, until smooth. Put the dough in an oiled bowl, cover, and leave to rise for 1 hour, until doubled.

   Mark done Start 8 min timer

3. Divide the dough into 8 pieces, shape each into a ball, cover, and rest for 15 minutes.

   Mark done Start 15 min timer

4. With floured hands, stretch each ball into an oval about 20 cm long, 10 cm wide and 5 mm thick, a little thinner in the middle.

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5. Heat the oil in a wide, deep pan, no more than half full, to 180°C / 350°F, and mix the 100 g sugar and the cinnamon in a shallow dish.

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6. Fry the ovals one or two at a time for 1 to 1.5 minutes on each side, until deep golden and blistered. Drain on kitchen paper.

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7. Toss each Beaver Tail in the cinnamon sugar while it is hot and serve at once with the lemon wedges.

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Tips for Making Beaver Tails

• Stretch the dough by hand and do not use a rolling pin. It gives the uneven, bubbly surface that a Beaver Tail is known for.
• Keep the oil at 180°C. Too cool and the pastry soaks up oil and turns heavy, and too hot and it browns before the middle cooks.
• Coat the tails while they are hot. The sugar sticks to the warm oil on the surface, and it will not cling once they have cooled.

What to Serve with Beaver Tails

• Hot chocolate
• Maple butter
• Chocolate hazelnut spread

Storing & Reheating Beaver Tails

Best eaten within minutes of frying. They keep in an airtight container for a day but turn chewy and are best reheated in a 180°C oven for 5 minutes. The dough can be shaped and frozen for 1 month.

Beaver Tails FAQ: Common Questions

Beaver Tails Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.