Cinnamon Sugar Beaver Tails are a beloved Canadian treat, traditionally enjoyed at fairs, carnivals, and winter festivals. These hand-stretched, deep-fried pastries are shaped to resemble beaver tails, then generously coated in warm cinnamon sugar. Crispy on the outside and pillowy soft inside, they’re a nostalgic, indulgent dessert perfect for sharing.
Why You’ll Love This Recipe
These fried pastries are both fun to make and utterly delicious to eat. The dough is simple and forgiving, and the cinnamon sugar coating adds just the right touch of warmth and sweetness. Beaver Tails can also be customized with a variety of toppings—from chocolate spreads to fruit compotes—making them versatile and festive for any occasion. Whether you’re recreating a fairground favorite or introducing someone new to this Canadian classic, these treats are always a hit.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1/2 cup warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup sugar
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 1/2 – 3 cups all-purpose flour
- Vegetable oil, for frying
For cinnamon sugar coating:
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
directions
- In a large bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
- Add the warm milk, melted butter, remaining sugar, salt, and vanilla extract. Stir to combine.
- Mix in 2 1/2 cups of flour, kneading until a soft and slightly sticky dough forms. Add more flour as needed to achieve the right texture.
- Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a thin oval shape, approximately 1/4 inch thick, to mimic the shape of a beaver tail.
- Heat vegetable oil in a deep skillet to 350°F (175°C). Carefully fry each piece of dough for 1–2 minutes per side until golden brown. Drain on paper towels.
- While still warm, coat each pastry in the cinnamon sugar mixture.
- Serve immediately, plain or with optional toppings like Nutella, lemon sugar, or maple butter.
Servings and timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including rising time)
- Calories per serving: Approximately 290 kcal
Variations
- Chocolate Lovers: Spread Nutella or melted chocolate over the warm fried dough.
- Lemon Sugar: Combine sugar with fresh lemon zest for a bright, tangy coating.
- Maple Twist: Drizzle with maple syrup or spread with maple butter for a true Canadian flavor.
- Savory Option: Omit the sugar coating and brush with garlic butter and herbs for a savory fried bread.
- Fruit Topping: Add stewed apples, fresh berries, or fruit preserves on top.
storage/reheating
Beaver Tails are best enjoyed fresh and warm. However, leftovers can be stored in an airtight container at room temperature for up to 1 day. To reheat, place in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving, as it may make the texture soggy.
Unfried dough can be stored in the refrigerator for up to 24 hours or frozen for up to 1 month. Thaw and allow to come to room temperature before frying.
FAQs
What are Beaver Tails?
Beaver Tails are deep-fried, sweet pastries traditionally shaped like the tail of a beaver, a nod to Canadian heritage. They are popular at festivals and fairs across Canada.
Can I make the dough ahead of time?
Yes, the dough can be made and refrigerated for up to 24 hours. Allow it to come to room temperature and rise before shaping and frying.
Do I need a deep fryer?
No, a heavy skillet or deep pan with at least 2 inches of oil is sufficient. A thermometer is helpful to maintain the proper oil temperature.
Can I bake instead of fry?
Baking is not recommended for this recipe as it won’t yield the same crispy exterior and tender interior that frying provides.
How do I prevent the dough from puffing up too much?
Roll the dough thin and poke a small slit in the center of each piece before frying to control bubbling.
What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil are ideal due to their high smoke points and clean flavor.
Can I reuse the frying oil?
Yes, you can strain and reuse the oil a few times if stored properly. Discard if it becomes dark or has an off smell.
Are these similar to funnel cakes?
They are similar in concept (fried dough with sweet toppings) but differ in texture and preparation. Beaver Tails are more like flat fried pastries.
Is the dough similar to bread dough?
Yes, it’s a yeast-raised dough, slightly sweet and rich from the butter and milk.
Can I make mini versions?
Absolutely—divide the dough into more portions for bite-sized Beaver Tails, perfect for parties or platters.
Conclusion
Cinnamon Sugar Beaver Tails bring the fun and flavor of Canadian fairs right into your kitchen. With their crisp edges, soft center, and warm cinnamon coating, they’re an unforgettable treat that’s as enjoyable to make as it is to eat. Serve them plain or topped for a delightful dessert that celebrates classic carnival magic.
Print
Cinnamon Sugar Beaver Tails
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A Canadian carnival favorite—these golden, deep-fried pastries are hand-stretched into beaver tail shapes, then dusted in a warm cinnamon sugar coating. Crispy on the outside, soft on the inside, and totally irresistible.
Ingredients
- 1/2 cup warm water (110°F/45°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup sugar
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 1/2 – 3 cups all-purpose flour
- Vegetable oil, for frying
- For cinnamon sugar coating:
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Add warm milk, melted butter, sugar, salt, and vanilla. Mix in 2 1/2 cups flour and knead until a soft, slightly sticky dough forms. Add more flour if needed.
- Cover bowl with a towel and let dough rise for 1 hour, or until doubled in size.
- Punch down dough and divide into 8 equal portions. Roll each piece into a thin oval (about 1/4-inch thick) to resemble a beaver tail.
- Heat oil in a deep skillet to 350°F (175°C). Fry each dough piece 1–2 minutes per side, or until golden brown. Drain on paper towels.
- While still warm, coat each piece in a cinnamon sugar mixture.
- Serve warm as-is or with toppings like Nutella, lemon sugar, or maple butter.
Notes
- Ensure oil stays at consistent temperature to avoid greasy or undercooked pastries.
- Dough can be made ahead and refrigerated overnight—bring to room temp before frying.
- Experiment with toppings like chocolate spread, whipped cream, or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Canadian
Nutrition
- Serving Size: 1 beaver tail
- Calories: 290
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
