Hand-stretched whole wheat dough fried until golden and topped with cinnamon sugar, Nutella, or lemon — Canada's beloved canal-side winter treat.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wax paper tray
Garnishes: cinnamon sugar, lemon wedge
Accompaniments: hot chocolate
Instructions
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1
Mix flours, yeast, sugar, and salt. Add warm water and melted butter. Knead 5 min until smooth.
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2
Let dough rise 30 min in a warm spot.
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3
Divide into 8 portions. Stretch each by hand into a long, flat beaver-tail shape.
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4
Deep fry at 190C (375F) for 1-2 min per side until puffed and golden.
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5
Drain briefly. Immediately sprinkle with cinnamon sugar or squeeze lemon and dust with sugar.
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6
Serve piping hot — best eaten outdoors in the cold.
Did You Know?
BeaverTails were first sold from a booth on the Rideau Canal Skateway in Ottawa and are now an iconic part of the world's largest skating rink experience.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- rolling surface
- tongs
Garnishing
cinnamon sugar, lemon wedge
Accompaniments
hot chocolate
The Story Behind BeaverTails
The BeaverTail was created by the Hooker family of Killaloe, Ontario, based on a traditional family recipe. Grant and Pam Hooker launched the first BeaverTails stand in 1978, and the flat, beaver-tail-shaped pastry became a Canadian culinary icon, inseparable from winter festivities on Ottawa's frozen canal.
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