Make Beaver Tails At Home Without A Deep Fryer

Beaver Tails are a Canadian delicacy, a flat, oval-shaped donut, meant to mimic the shape of a beaver's tail. They are usually deep-fried and coated in cinnamon and sugar, but there are many flavour variations, including chocolate-hazelnut, lemon, maple, and caramel. This paragraph will discuss how to make Beaver Tails without a deep fryer.

Make the dough

The first step in making beaver tails is to prepare the dough. Here is a step-by-step guide to making the dough for beaver tails:

Ingredients

Firstly, gather the following ingredients:

• Yeast
• Sugar
• Warm water
• Milk
• Butter
• Vanilla
• Oil
• Salt
• Egg
• Flour

Mixing the Dough

In a large bowl, mix the yeast, warm water, and a small amount of sugar. Allow the yeast to activate and the mixture to become creamy, which should take around 5-10 minutes. Then, add in the remaining ingredients, except for the flour, and stir well.

Kneading the Dough

Gradually add the flour to the mixture, kneading it in until a smooth, elastic dough is formed. This should take around 5-10 minutes. You may need to add flour to your hands and the surface you are working on to prevent the dough from sticking.

Rising the Dough

Once the dough is mixed and kneaded, place it in a greased bowl and cover it with a towel. Let the dough rise in a warm place for about 30-45 minutes, or until it has doubled in size.

Shaping the Dough

After the dough has risen, gently deflate it and pinch off a piece of dough about the size of a golf ball or a large egg. Roll this piece of dough into an oval shape, about 1/4-inch thick, on a floured surface. Repeat this process with the remaining dough, placing the shaped pieces on a floured cookie sheet or dish towel, and covering them with a towel.

Roll and cut the dough

Rolling and Cutting the Dough

Now that your dough has risen, it's time to roll it out and cut it into the iconic beaver tail shape. Here's a step-by-step guide:

• Place the risen dough on a floured surface: Dust your work surface with a light coating of flour to prevent the dough from sticking.
• Gently deflate the dough: Use your hands to gently press down and flatten the dough. If your dough has been in the fridge, let it warm up for about 40 minutes before proceeding.
• Pinch off a piece of dough: The size of the piece you pinch off will depend on how large you want your beaver tails to be. A golf ball-sized piece of dough is a good starting point.
• Roll the dough into an oval: Use a rolling pin to roll out the dough into an oval shape, mimicking the shape of a beaver's tail. Aim for a thickness of about 1/4 inch.
• Cover the dough: As you work on shaping the dough, cover the rolled-out pieces with a tea towel or lint-free cloth to prevent them from drying out.
• Cut the dough into pieces: If you're making multiple beaver tails, use a knife or a pizza cutter to cut the rolled-out dough into equal-sized pieces. This will ensure that your beaver tails are uniform in size.
• Stretch and shape the dough: To create the distinctive beaver tail shape, gently stretch and enlarge the ovals, thinning them out as you go. This step gives the dough its characteristic thin and crispy texture.
• Score the dough (optional): Use a sharp knife to carefully score the top of the beaver tails, creating small square sections that replicate the pattern of a beaver's tail. This step is optional but adds a decorative touch.
• Place the shaped dough on a prepared sheet: Line a baking sheet with parchment paper or a silicone mat. Place the shaped beaver tails on the prepared sheet, leaving some space between them to allow for rising.
• Cover and let rise: Cover the shaped beaver tails with a lint-free towel or plastic wrap. Set them aside in a warm, draft-free place to rise for about 10-15 minutes. This final rise will give the dough a bit more volume and airiness.

Now that your dough is rolled and cut, it's almost ready for frying! Gather your tools, heat your oil, and get ready for the next exciting step—frying your delicious beaver tails!

Fry the dough

Now that you've made the dough, it's time to fry it!

First, heat up some oil in a large skillet or deep pot. You'll need enough oil to come about 2 inches (5 cm) up the sides of the pan. Use a neutral-flavoured oil with a high smoke point, such as vegetable, corn, canola, or peanut oil. Heat the oil to 375-385°F (190-196°C).

While the oil is heating, roll out the dough on a floured surface into thin ovals, about 1/4 inch (0.5 cm) thick. Use a sharp knife to score the top of the dough to create small square sections, resembling a beaver's tail.

Once the oil is hot, carefully lower the dough into the hot oil in batches. Fry for 2-3 minutes per side, or until golden brown. Be careful not to overcrowd the pan, as this will reduce the oil temperature.

When the beaver tails are done, remove them from the oil and drain them on a paper towel-lined plate. Repeat with the remaining dough.

Now it's time to coat your freshly fried beaver tails in cinnamon sugar! Combine white sugar and cinnamon in a shallow dish. Gently press the warm beaver tails into the cinnamon sugar, coating both sides. Shake off any excess sugar.

Finally, serve your beaver tails warm with your desired toppings! Some classic toppings include a squeeze of fresh lemon juice, Nutella or chocolate spread, sliced bananas, strawberries, or marshmallows. Enjoy!

Coat the dough

Once you have prepared the dough, it is time to coat it. For this, you will need a plate filled with white sugar and cinnamon, stirred together. You can also add a few cups of white sugar and cinnamon to a large bowl and toss the beaver tails in the sugar mixture, coating both sides, then shake off the excess.

If you are not a fan of cinnamon, you can leave it off and simply coat the beaver tails in sugar. Alternatively, you can use cinnamon sugar or brown sugar.

If you are making the Killaloe Sunrise variation, squeeze a slice of lemon over the sugar and cinnamon-covered pastry.

Add toppings

Beaver tails can be topped with a variety of sweet and savoury toppings.

For a sweet treat, beaver tails can be coated in cinnamon and sugar, drizzled with chocolate, or topped with maple spread, lemon zest, or fresh fruit like sliced bananas or strawberries. For an extra indulgent treat, you can make a chocolate banana beaver tail by spreading Nutella or chocolate spread on the dough and topping it with banana slices. Or, for a smores-themed beaver tail, add a layer of Nutella or chocolate spread, crushed graham crackers, marshmallows, and chocolate chips.

If you're feeling savoury, you can skip the sugar coating and top your beaver tail with garlic butter and shredded cheese, or drizzle it with garlic butter mixed with minced garlic and garlic salt.

Frequently asked questions