Homemade Canadian Beaver Tails (Easy Fried Dough with Cinnamon Sugar & Maple Syrup)
Beaver tails are one of those iconic Canadian treats that instantly remind you of winter festivals, skating by the river, sugar shack season, or grabbing a hot pastry after a cold walk in Ottawa, Montreal, or Quebec City. They’re soft, slightly chewy fried dough pastries shaped like a beaver’s tail, coated in cinnamon sugar and often finished with a generous drizzle of maple syrup.
Ingrédients
- 600 g all-purpose flour
- 100 g sugar
- 7 g active dry yeast
- 9 g fine salt
- 100 g eggs
- 5 g vanilla extract
- 80 ml neutral oil
- 250 ml warm milk
- 125 ml warm water
For frying and plating:
- 2 –3 L frying oil
- 150 g sugar
- 8 g cinnamon
- Maple syrup
Instructions
- Mix warm water, yeast, and a pinch of sugar. Let foam 5–10 min.
- Combine flour, sugar, and salt.
- Whisk eggs, vanilla, oil, warm milk, warm water, and yeast.
- Combine with flour mixture; knead until smooth.
- Let rise 60–90 min.
- Divide into 12–14 pieces; rest 15–20 min.
- Heat oil to 175–180°C.
- Shape into ovals; fry 45–60 sec per side.
- Coat in cinnamon sugar.
- Serve with maple syrup.
Vidéo
Notes
Substitutions
- Flour: Replace up to ⅓ with bread flour for a chewier texture.
- Milk: 2% milk works fine.
- Oil: Use any neutral oil such as canola or sunflower.
- Frying oil: Peanut oil gives the lightest result.
- Sugar coating: Swap cinnamon for cardamom or vanilla sugar.
Tips for success
- Keep the dough soft; don’t over-flour.
- Maintain a stable oil temperature.
- Fry a small test piece first.
- Serve warm for the best texture.
FAQ
Can I make the dough ahead?Yes — after the first rise, refrigerate overnight. Can I freeze beaver tails?
Yes. Freeze after frying; reheat in the oven. Can I bake them?
Yes, but they won’t have the authentic texture. What toppings are traditional?
Cinnamon sugar, maple syrup, and chocolate spread.