If there’s one treat that screams Canada, it’s the BeaverTail. These iconic deep-fried pastries — stretched thin, golden brown, and smothered in cinnamon sugar — have been warming Canadian hearts (and hands) since the 1970s. Whether you first tried one on the Rideau Canal in Ottawa or at a summer festival, that first bite is unforgettable.
This Canada Day, skip the line-up and make them at home. Our recipe gives you that same light, chewy dough and crispy exterior you love — fresh out of your own kitchen.
What Is a BeaverTail?
A BeaverTail is a flat, oval-shaped fried dough pastry, stretched to resemble — you guessed it — a beaver’s tail. The dough is yeasted and slightly sweet, fried until golden, then topped with your choice of sweet toppings. The classic? Cinnamon sugar. But you can go wild with Nutella, lemon and sugar, or even maple butter.
They’re a quintessentially Canadian experience and the perfect treat for Canada Day celebrations on July 1st.
Why You’ll Love This Recipe
- Authentic taste — yeasted dough with the right chew and crisp
- Simple ingredients you likely already have at home
- Ready in under 2 hours including dough resting time
- Crowd-pleaser — makes 6 generous tails, perfect for sharing
Ingredients
DOUGH
- 170g warm milk
- 8g dry active yeast
- 30g sugar
- 1 egg
- 30g melted butter
- ½ tsp vanilla
- ½ tsp salt
- 300–350g flour
CINNAMON SUGAR TOPPING
- ½ cup sugar
- 2 tsp cinnamon
How to Make BeaverTails
Step 1: Activate the Yeast Combine warm milk and yeast in a stand mixer bowl. Let it rest for 5 minutes until foamy. If it doesn’t foam, your yeast may be expired — start fresh.
Step 2: Mix the Dough Add the egg, melted butter, vanilla, salt, and sugar to the yeast mixture. Mix to combine.
Step 3: Knead Add the flour and knead for 8–10 minutes until a soft, smooth dough forms and pulls away from the sides of the bowl. The dough should be slightly tacky but not sticky.
Step 4: First Rise Cover the bowl and let the dough rest at room temperature for 1 hour, until roughly doubled in size.
Step 5: Shape Divide the dough into 6 equal pieces (about 100g each). Shape each into an
elongated oval. Let them rest for 15–20 minutes.
Step 6: Fry Heat a flavourless oil (vegetable, canola, or sunflower) in a deep pot or fryer to 350°F (175°C). Fry each tail for 1–2 minutes per side until deeply golden.
Step 7: Top & Serve Immediately toss in the cinnamon sugar mixture while still hot. Serve right away — they’re best fresh!
Tips for Perfect BeaverTails
-
Don’t skip the second rest. Letting the shaped ovals rest before frying keeps the dough light and airy.
-
Keep the oil temperature steady. Too hot and they brown before cooking through; too cool and they absorb oil.
- Top immediately. The cinnamon sugar sticks best while the dough is hot.
Topping Variations
- Maple butter — pure Canadian indulgence
- Lemon and sugar — bright and refreshing for summer
- Nutella and banana — a crowd favourite at festivals
- Strawberry jam and whipped cream — a Canada Day red-and-white combo
QUICK! Sign-up for our BeaverTail & Butter Tarts class on Canada Day! What better way to pay homage to our amazing country than with, not one but two quentissentially Canadian treats!
Happy Canada Day from all of us at Le Dolci! 🍁🍁
