BeaverTails
Few dessert recipes are as satisfying as a well-made BeaverTails. The star here is parts yeast, supported by a short list of everyday ingredients. It sits firmly in the Canadian tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- ½ cup Water
- 2 Parts Yeast
- ½ cup Sugar
- ½ cup Milk
- 6 Tblsp Butter
- 2 Eggs
- 1 0.5 tsp Salt
- 2 1/2 cups Flour
- For frying Oil
- Garnish Lemon
- Garnish Sugar
- Garnish Cinnamon
Method
- In the bowl of a stand mixer, add warm water, a big pinch of sugar and yeast. Allow to sit until frothy.
- Into the same bowl, add 1/2 cup sugar, warm milk, melted butter, eggs and salt, and whisk until combined.
- Place a dough hook on the mixer, add the flour with the machine on, until a smooth but slightly sticky dough forms.
- Place dough in a bowl, cover with plastic wrap, and allow to proof for 1 1/2 hours.
- Cut dough into 12 pieces, and roll out into long oval-like shapes about 1/4 inch thick that resemble a beaver’s tail.
- 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.
- 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!
Tips for the best BeaverTails
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for parts yeast?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make BeaverTails ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this BeaverTails recipe medium to make?
It is rated medium: 12 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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