Beavers are a symbolic rodent and mascot to Canada so you bet they have a sweet treat dedicated to these furry creatures. BeaverTails are one of the most celebrated sweet, or even savory, treats in the country so it might be good to find that one BeaverTails recipe that you can pass on to your children.
Try these BeaverTails recipes now:
- 1/2 cup warm water
- 2 packages instant yeast
- 1/2 cup sugar
- 1/2 cup warm milk
- 6 tablespoons melted butter
- 2 eggs
- 1 1/2 teaspoons salt
- 2 1/4 cups whole wheat flour
- Oil for deep-frying
- Cinnamon sugar (1 cup white sugar + 2 teaspoons ground cinnamon)
- White sugar
- Toasted flaked almonds
- 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. Enjoy!
- 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.
- 1/2 Cup Warm Water
- 5 Tsp Active Yeast
- 1/4 Tsp White Sugar
- 1 Cup Warm Milk
- 1/3 Cup White Sugar
- 1 1/2 Tsp Salt
- 1 Tsp Vanilla Extract
- 2 Egg(s)
- 1/3 Cup Canola Oil
- 5 Cups All Purpose Flour
- Corn Oil
- White Sugar
- Ground Cinnamon
- In a large bowl, mix the yeast, warm water and 1/4 Tsp of sugar. Allow to stand a couple of minutes to allow yeast to swell and dissolve. Depending on various factors (temperature, humidity, etc.) this could take as long as 10 minutes.
- Add the 1/3 Cup of sugar, milk, vanilla, eggs, oil, salt, and most of the flour to the yeast mixture. Knead for 5 to 8 minutes using a dough hook, adding flour as needed to form a firm smooth, elastic dough.
- Place dough in a lightly greased bowl. Place a warm towel on top of the bowl and “seal”. If you are not going to use the dough right away, you can refrigerate the dough at this point. Let rise for about 30 to 40 minutes.
- Gently deflate dough. (If dough is coming out of the fridge, allow it to warm up for about 40 minutes before proceeding).
- Pinch off a golf ball sized piece of dough. Roll out onto a floured surface into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
- Heat about 4 inches of corn oil in the fryer (or whatever you usually use for frying). Temperature of the oil should be about 385 degrees.
- Stretch the ovals into a tail shape, like a beavers tail, thinning them out and enlarging them as you do. Add the dough pieces to the hot oil one at a time.
- Turn the beaver tail once to fry until both sides are deep brown. Lift the beaver tails out with tongs and drain on paper towels.
- Fill a large bowl with a few cups of white sugar and cinnamon. Toss the beaver tails in the sugar mixture, coating both sides and then shake off the excess.
Enjoy making BeaverTails and decorating them with your favorite flavors! For more food recipes, click here.