Vijaya Selvaraju

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Flat, fried, doughy, and delicious, BeaverTails are Canada's version of the donut — and your next obsession.



  • 1/2 cup warm water

  • 2 packages instant yeast

  • 1/2 cup sugar

  • 1/2 cup warm milk

  • 6 tablespoons melted butter

  • 2 eggs

  • 1 1/2 teaspoons salt

  • 2 1/4 cups whole wheat flour

  • Oil for deep-frying

  • Garnishes:

  • Cinnamon sugar (1 cup white sugar + 2 teaspoons ground cinnamon)

  • White sugar

  • Lemon

  • Nutella

  • Toasted flaked almonds


  1. In the bowl of a stand mixer, add warm water, a big pinch of sugar and yeast. Allow to sit until frothy.

  2. Into the same bowl, add 1/2 cup sugar, warm milk, melted butter, eggs and salt, and whisk until combined.

  3. Place a dough hook on the mixer, add the flour with the machine on, until a smooth but slightly sticky dough forms.

  4. Place dough in a bowl, cover with plastic wrap, and allow to proof for 1 1/2 hours.

  5. Cut dough into 12 pieces, and roll out into long oval-like shapes about 1/4 inch thick that resemble a beaver’s tail.

  6. In a large, deep pot, heat oil to 350 degrees. Gently place beavertail dough into hot oil and cook for 30 to 45 seconds on each side until golden brown.

  7. Drain on paper towels, and garnish as desired. Toss in cinnamon sugar, in white sugar with a squeeze of lemon, or with a generous slathering of Nutella and a handful of toasted almonds. Enjoy!



Facebook Comments


- Beaver tails are an authentic Canadian pastry and I feel so honored as a Canadian to be sharing it with you today. It's a deep fried piece of dough that's topped with just about anything. Lemme show you how to make it. Alright, we're gonna make the dough for the beaver tails. No, real beavers are not involved in this recipe. It's just a name! And I'm gonna start off with a little bit of yeast that I'm gonna bloom in some lukewarm water. And it's important that it's lukewarm because that's when the yeast gets activated and becomes super bubbly and all sorts of stuff like that. I'm gonna do a pinch of sugar into the yeast because that's what feeds the yeast. And if you find that your yeast isn't bubbly that means your yeast is dead and you're gonna have to buy new yeast and start from scratch, so make sure you pay attention to that. Now add the rest of my ingredients. So the rest of the sugar, little bit of melted butter which is gonna add some great richness to the dough. Some whole milk. Now add a nice big pinch of salt and a couple of eggs. Because we're making a dough I'm gonna use the hook attachment. There we go. And then you just wanna combine all of these ingredients to start. Alright, that looks good. And now in with my flour. So I'm using whole wheat flour today because that's what's traditionally used in a beaver tail and it gives it a really nice nutty flavor. You just wanna mix this until it comes together. And just like that the dough is done. So it's still somewhat sticky but it's gonna hold it's shape really nicely. So I'm just gonna cover this and it's just gonna rest for about an hour and a half until it puffs up and doubles in volume. Alright, my dough has proved and now it's time to make some beaver tails. So let's see how it's puffed up, beautiful! And you're just gonna pull off pinches of dough. So it's a little sticky so you might wanna handle it with a little bit of flour on your hands. Grab a pinch of dough, and we're gonna shape them into beaver tails. So a beaver tail, if you're not Canadian I'll tell you what a beaver tail looks like. It's long and flat and kind of oval shaped. So you wanna get a little bit of flour on it and then start to shape it. So I like to use a rolling pin for this and just roll it out nice and thin. I've never seen a beaver in real life, have I? No, but we have a beaver on our coin. I think it was our five cent coin in Canada. So that's looking about right to me, and now just like any good, delicious food, this one is deep fried. So I have some hot oil here and we're gently gonna lay the dough in and we're gonna fry this up for a few minutes on each side until it gets nice and crispy and golden. These are looking so puffy, so good. Just wanna little more color on either side. Perfect, so see that gorgeous golden brown color, that's exactly what you're looking for. So there are a few garnishes that you can do for a beaver tail. One of the most classic combinations is cinnamon sugar so while it's nice and hot get a ton of cinnamon sugar all over the top and the oil will help it stick. Yum, that looks so good! Shall we make another one? I think we should make another one because I have another topping idea which I think you guys are gonna love. So another big pinch of dough. Shape that up. Let's roll this puppy out. Or I should say this beaver out. Perfect, shake off the excess flour and into the hot oil. Always lay it away from you 'cause that's the safest way to put anything into oil. Awesome, it's startin' to bubble. Gorgeous! Okay, and that's done. And then for this one I thought, well, I love Nutella. I love Nutella so much, or New-tella as it's pronounced. So I thought why not some New-tella and some toasted almonds. So get in there. Look at that. Looks so good. All over the top. And if that weren't enough, some crunchy toasted almonds all over the top. Okay, I think I'm gonna go in with this one 'cause I love cinnamon sugar, okay. Mm! This dough is so tender and light. And it has the butter in it so you get those buttery nodes, the crunchy cinnamon sugar on top. I'm gonna do the second one as well. Mm-mm! Mm! I think this one might be my favorite. The crunchy almonds with a tender dough and the New-tella. What's not to love? Beaver tails are a Canadian tradition and it's time for you to bring a little slice of Canada into your home. Super easy to make, and come on, really delicious!

Coming right up

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