Air-Fried Beaver Tails: A Quick, Crispy Treat

BeaverTails are a Canadian fried dough pastry, usually coated in cinnamon and sugar. They are a popular treat at fairs and carnivals and are often served with other toppings such as Nutella, sliced bananas, and peanut butter. While traditionally deep-fried, it is possible to make beaver tails in an air fryer. This method of preparation yields a lighter, puffier, and crispier texture.

Choosing the right oil for frying

When making beaver tails, you can use a variety of oils to fry the dough, each with its own unique characteristics and smoke points. Here are some factors to consider when choosing the right oil for frying in your air fryer:

Smoke Point

The smoke point of an oil is crucial when frying. This is the temperature at which the oil starts to break down and emit smoke. Oils with a higher smoke point are better suited for frying as they can withstand higher temperatures without burning and affecting the taste of your food. For air fryers, which can reach high temperatures, it is best to use oils with a smoke point above 400°F.

Flavor

Oils can be categorized into two types based on their flavor: neutral and fragrant. Neutral oils, such as deodorized avocado oil, organic virgin sesame oil, and grapeseed oil, have little to no impact on the taste of your food. These oils are ideal for recipes with strong flavors or spices. On the other hand, fragrant oils like extra virgin olive oil and organic cooking sunflower oil have a stronger taste and can enhance the flavor of milder dishes.

Health Benefits

When choosing an oil, consider the health benefits associated with each option. For example, avocado oil is rich in heart-healthy unsaturated fats, while sunflower oil is a good source of vitamin E and unsaturated fats.

Common Oils for Frying

• Avocado Oil (Smoke Point: 520°F - 570°F)
• Peanut Oil (Smoke Point: 450°F)
• Sunflower Oil (Smoke Point: 450°F)
• Light Olive Oil (Smoke Point: 465°F - 470°F)
• Grapeseed Oil (Smoke Point: 420°F - 421°F)
• Coconut Oil (Smoke Point: Refined: 400°F, Unrefined: 350°F)
• Vegetable Oil (Smoke Point: 400°F)
• Canola Oil (Smoke Point: 400°F - 450°F)
• Extra Virgin Olive Oil (Smoke Point: 320°F - 375°F)

Tips for Frying Beaver Tails

When frying beaver tails, it is recommended to heat the oil before adding the dough. You can test the oil temperature by using the handle of a wooden spoon or chopstick; if the oil bubbles around the wood, it is ready. Additionally, ensure that all ingredients are at room temperature or slightly warm to ensure the dough rises properly.

Preparing the dough

Beaver Tails are a Canadian dessert, traditionally served coated in cinnamon and sugar. The dough is light and airy with a crispy exterior.

To prepare the dough, you will need the following ingredients:

• Active dry yeast or instant yeast
• Warm water
• Pinch of white sugar
• Warm milk
• Eggs
• Vegetable oil or other neutral cooking oil (such as canola oil or peanut oil)
• Vanilla extract
• Salt
• All-purpose flour or whole wheat flour

• In a large bowl, mix the yeast, warm water, and a small amount of sugar. Allow the mixture to sit for a few minutes until it becomes creamy and the yeast is activated. This should take around 5 minutes.
• In a separate large bowl, grease it with oil or cooking spray and set it aside.
• To the yeast mixture, stir in the warm milk, eggs, oil, vanilla, salt, and sugar (if using). Mix until the sugar is dissolved.
• Gradually add the flour to the mixture, starting with 2.5 cups of flour and adding more as needed. Stir and scrape down the sides of the bowl after each addition. Continue mixing until a smooth dough ball forms.
• Place the dough ball in the greased bowl and cover it with plastic wrap or a towel. Let the dough rise in a warm place until it doubles in size, which should take approximately 30-45 minutes.
• Once the dough has risen, gently deflate it and transfer it to a floured surface. Cut the dough into 8-12 even pieces, depending on the desired size of your beaver tails.
• Shape each piece of dough into a thin oval, resembling a beaver tail. Use a sharp knife to carefully score the top of the dough to create small square sections, mimicking the texture of a beaver tail.
• Place the shaped beaver tails on a floured surface and cover them with a lint-free towel or dish towel. Set them aside to rise for about 10 minutes.

Now that your dough is prepared, you can move on to the next steps of frying and coating your beaver tails!

Shaping the dough

Start by placing the risen dough on a floured work surface. Gently deflate the dough and flatten it into a rectangle. Cut the dough into even pieces—for a standard batch, aim for around 8 pieces.

Before shaping each piece, lightly flour your hands to prevent the dough from sticking. Take one piece of dough and roll it into a thin oval, resembling the shape of a beaver's tail. Use a rolling pin, or alternatively, a drinking cup or bottle, to achieve the desired shape. Remember to lightly flour the rolling pin or any other tool you use to avoid sticking.

Once you have the oval shape, it's time to create the signature square pattern on top to mimic the beaver's tail. Use a sharp knife to carefully score the dough, creating small square sections. Be gentle and precise to ensure you don't pierce the dough too deeply.

Repeat this process for each piece of dough, ensuring they are all evenly sized and shaped. After shaping, place the beaver tails on a floured surface, such as a cookie sheet, and cover them with a lint-free towel. Let the shaped dough rest and rise for about 10 minutes before proceeding to the frying step.

Now you have perfectly shaped beaver tail dough, ready for the next steps in the recipe!

Frying the beaver tails

Firstly, it is important to use a deep pot or a large skillet for frying. You will need enough oil to come 2 inches (5 cm) up the sides of the pot or skillet. Vegetable oil, corn oil, canola oil, or peanut oil are all suitable options as they have neutral flavours and high smoke points. Heat the oil to 375-385°F (190-196°C). It is crucial to allow the oil to heat up sufficiently before adding the dough, as this will ensure the beaver tails do not absorb too much oil and become greasy.

While the oil is heating, prepare the dough by pinching off a piece of dough about the size of a golf ball or a small egg. Roll the dough into an oval shape, approximately 1/4 inch (0.6 cm) thick, on a floured surface. This thickness will allow the beaver tails to rise and become light and airy during frying. Stretch and enlarge the ovals to resemble a beaver's tail, making them thinner as you go. Cover the shaped dough with a tea towel while you prepare the rest.

Once the oil is hot enough, carefully lower the dough into the oil in batches. Fry the beaver tails for 1 to 2 minutes on each side, or until they are a deep golden brown colour. Use tongs to turn them over and lift them out of the oil when they are done. Drain the excess oil by placing the fried beaver tails on paper towels.

To create the signature cinnamon-sugar coating, fill a large bowl with a few cups of white sugar mixed with cinnamon. Toss the warm beaver tails in this mixture, ensuring both sides are well coated. Shake off any excess sugar, and then place the beaver tails on a cooling rack to cool completely.

Your beaver tails are now ready to be served and enjoyed! They are best served slightly warm, so it is recommended to fry them just before serving. If you have any leftovers, they can be stored in an airtight container at room temperature for up to 3 days.

Some recipes suggest adding a squeeze of fresh lemon juice to the cinnamon-sugar coating or drizzling it on top of the beaver tails for an extra flavour boost. You can also get creative with various toppings, such as Nutella, peanut butter, sliced bananas, fruits, nuts, marshmallows, or even shredded cheese and garlic butter!

Coating the beaver tails

The coating is what makes beaver tails so delicious! The traditional coating is a cinnamon-sugar mix, but you can also get creative and use other toppings like peanut butter, Nutella, sliced bananas, fruits, nuts, marshmallows, and more. Here are some detailed instructions on how to coat your beaver tails:

• Combine the coating ingredients: In a large bowl or on a plate, mix together cinnamon and sugar. You can adjust the ratio of cinnamon to sugar according to your taste preferences. Set this aside.
• Fry the beaver tails: Heat oil in a deep fryer, large saucepan, or skillet to around 375-385°F (190-196°C). Carefully place the beaver tail dough into the hot oil and fry until golden brown, which should take around 1-3 minutes per side.
• Drain excess oil: Remove the fried beaver tail from the oil using tongs and place it on a plate lined with paper towels to absorb any excess oil.
• Coat with cinnamon-sugar: While the beaver tail is still warm, immediately coat it with the cinnamon-sugar mixture. You can sprinkle the mixture over the pastry or gently press the fried dough into the mixture, ensuring it sticks to all sides.
• Shake off excess coating: Once the beaver tail is well coated, gently shake off any excess cinnamon-sugar.
• Cool and serve: Place the coated beaver tail on a cooling rack to allow it to cool slightly. Repeat the process for the remaining beaver tails. Serve them warm, and if desired, provide a slice of lemon for drizzling over the pastry.

Feel free to experiment with different coatings and toppings to create your own unique beaver tail variations!

Frequently asked questions