Beaver Tails - Canadian Pastry - An Italian in my Kitchen

5 from 1 vote

Beaver Tails - Canadian Pastry

Classic Canadian BeaverTails—golden fried pastry, crisp outside and soft inside, topped with cinnamon sugar or your favourite sweet toppings.

Prep Time30

Cook Time5

Rising Time2

Total Time2 35

Course: Dessert, Snack

Cuisine: Canadian

Servings: beaver tails

Calories: 321kcal

Author: Rosemary Molloy

Ingredients

1 tablespoon water (lukewarm)
¼ cup milk (lukewarm)
1 pinch granulated sugar
1 teaspoon active dry yeast
1 large egg yolk (room temperature)
1¼ tablespoons oil (or melted butter)
1¼ tablespoons granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
1¼ cups all purpose flour

EXTRAS

½ cup granulated sugar
½-1 teaspoon cinnamon
oil for deep frying

US Customary - Metric

Instructions

In the stand mixer mix together the water, milk and pinch of sugar, sprinkle the yeast on top and let sit for 5-10 minutes. Add the egg yolk, oil, remaining sugar, salt and vanilla and stir to combine. Add the flour and knead for approximately 5-6 minutes until combined.
Move the dough to a lightly floured flat surface and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap, place in a warm draft free area and let rise until doubled.
Punch the dough down and knead a few times, divide into 4 parts and form each into an oval shape ¼ inch shape.
Heat 2 inches of oil in a medium heavy pot (or follow the directions if using a deep fryer) using a candy thermometer until temperature reaches 360-370F (180-185C).
Place cinnamon and sugar on a plate.
Fry the dough until golden 1-2 minutes on each side, drain on a paper towel, while still warm press dough gently in the sugar. Shake off any excess. Serve immediately. Enjoy!

Notes

If sugar doesn't stick brush the beaver tail with melted butter then dip in the sugar.

While these pastries are best fresh, if you have extras, keep them in an airtight container at room temperature for up to 1 day. Reheat briefly in the oven to crisp them back up.

To freeze - they should be completely cooled, place the fried pastries (without cinnamon sugar coating) in a freezer-safe bag or container. Freeze for up to 1 month. Reheat from frozen in a 350°F oven until warmed through. (They won’t be quite as crisp as fresh, but still tasty.) After reheating, coat in cinnamon sugar.

Nutrition