The Ultimate Canadian Street food: Beaver Tails!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and can be lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with additional flavors.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be dairy-free.

In a mixer, combine 1/4 cup warm water, 1 tablespoon yeast, and 1 teaspoon white sugar. Stir slightly to activate the yeast.

Let the yeast mixture bloom for about 5 minutes until foamy.

Add 3 tablespoons sugar, 1/2 cup warmed milk, 2 tablespoons melted butter, 1/2 to 3/4 teaspoon salt, 1/2 teaspoon vanilla, 1 egg, and 3 tablespoons vegetable oil to the bloomed yeast.

Gradually mix in 2 1/2 cups of flour, starting with about 3/4 of it, until a smooth and elastic dough forms.

Knead the dough in the mixer for about 5 to 8 minutes until elastic and smooth.

Transfer the dough to a lightly greased bowl, cover with a tea towel, and let it rise for 35 to 40 minutes until doubled in size.

After rising, gently punch down the dough and divide it into golf ball-sized portions.

Roll each portion on a lightly floured surface into an oval shape, stretching it out slightly.

Heat 3 to 4 cups of vegetable oil in a deep fryer or large pot to 385 degrees Fahrenheit.

Fry each beaver tail in the hot oil, flipping once, until golden brown, about 2-3 minutes per side.

Remove the fried beaver tails and drain on a baking sheet or paper towels.

Mix 1 cup white sugar with 1 tablespoon ground cinnamon in a casserole dish.

While the beaver tails are still hot, liberally sprinkle them with the cinnamon sugar mixture, flipping to coat both sides.

If not serving immediately, wrap any extra beaver tails and freeze for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens