Street Food
BeaverTails (Fried Pastry)
Ingredients
- - 500g (4 cups) all-purpose flour
- - 60g (1/4 cup) granulated sugar
- - 7g (2 1/4 tsp) instant yeast
- - 5g (1 tsp) salt
- - 300ml (1 1/4 cups) warm milk
- - 1 large egg
- - 45ml (3 tbsp) melted butter
- - 1.5 litres (6 cups) vegetable oil, for frying
- - 60g (1/4 cup) granulated sugar mixed with 5g (1 tsp) ground cinnamon, for topping
- - Fresh lemon juice, for drizzling (optional)
Method
- In a large bowl, combine the flour, sugar, yeast and salt.
- Add the warm milk, egg and melted butter, and mix until a soft dough forms.
- Knead the dough for 8-10 minutes until smooth and elastic, then place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, until doubled in size.
- Punch down the dough and divide into 8 equal pieces.
- On a lightly floured surface, stretch and roll each piece into a long oval shape, about 20cm (8 inches) long, resembling a flattened tail.
- Heat the oil to 180C (350F) in a deep fryer or heavy pot.
- Fry each pastry for 1-2 minutes per side, until puffed and deep golden brown.
- Drain briefly on a wire rack, then immediately toss or sprinkle with the cinnamon sugar while still hot.
- Drizzle with a little fresh lemon juice, if desired, and serve warm.
Introduction: Created in the Killaloe, Ontario area and popularised by a stand at Ottawa's Byward Market from 1978, BeaverTails are hand-stretched, deep-fried pastries shaped to resemble a beaver's tail, topped with sweet toppings, and a beloved fixture of skating on the Rideau Canal and winter festivals across Canada.
Cultural Background: Created in the Killaloe, Ontario area and popularised by a stand at Ottawa's Byward Market from 1978, BeaverTails are hand-stretched, deep-fried pastries shaped to resemble a beaver's tail, topped with sweet toppings, and a beloved fixture of skating on the Rideau Canal and winter festivals across Canada.
Tips: Stretch the dough thin and evenly so it fries quickly and evenly; thick spots will remain doughy in the centre. Keep the oil temperature steady – too hot and the outside burns before the inside cooks; too cool and the pastry absorbs excess oil.
Variations: Popular modern toppings include Nutella and banana, or maple butter and crumbled bacon, alongside the classic cinnamon sugar and lemon. Already vegetarian; a vegan version can substitute plant milk, a flax egg and plant butter.
Storage: Best eaten fresh and hot; leftovers keep at room temperature for up to 1 day but lose their signature crispness.
Reheating: Reheat briefly in a 180C (350F) oven for 3-4 minutes to help restore some crispness; a microwave will make them soft and chewy rather than crisp.
Nutrition: Per pastry: approx. 320 kcal, 6g protein, 42g carbohydrate, 14g fat, 1g fibre, 220mg sodium.
FAQs:
Q: Why are they called BeaverTails?
A: The pastries are hand-shaped to resemble the flat, paddle-like tail of a Canadian beaver, the country's national animal.
Q: Can the dough be made ahead?
A: Yes, the dough can rise slowly overnight in the refrigerator; bring it back to room temperature before stretching and frying.