A tail of a sweet Canadian tradition: these hand‑stretched Beaver Tails bring the scent of summer fairs straight into your kitchen. Inspired by a deep‑fried breakfast pastry passed through generations in Grant Hooker’s family, this version turns simple yeast dough into golden, crisp‑edged ovals that puff gently in hot canola oil. Rolled in cinnamon sugar while still warm, every bite is a mix of crunchy edges and soft, chewy centre that feels instantly familiar, whether you first tried one at a winter festival, a summer fair, or after lining up with a cup of hot chocolate on a cold night.
This homemade recipe keeps the heart of the original, simple pantry ingredients, an easy dough, and that unmistakable beaver‑tail shape, while giving you the freedom to top it any way you like, from classic cinnamon‑sugar to maple butter, or fresh fruit. Make a batch for a backyard barbecue, Canada Day celebration, or cozy family movie night and you will understand why this once‑humble fairground fry bread has become a symbol of Canadian comfort food across more than 100 locations at ski hills, waterfronts, amusement parks, and historic downtowns across the country and beyond.
To learn more about this beloved Canadian classic, read A Tail of a Sweet Canadian Tradition: The History of Beaver Tails and discover the story behind one of Canada’s most iconic treats.
Canadian Classic Dish: Beaver Tail
Ingredients
- 2 Tbsp sugar, divided
- 2 1/2 tsp active dry yeast
- 3/4 cup milk, warmed to about 110°F (43°C)
- 2 1/2 cups all-purpose flour
- 2 Tbsp butter, melted and slightly cooled
- 1 large egg
- 1 tsp vanilla
- 1/2 tsp salt
- canola oil, for cooking
- cinnamon sugar, for rolling *
Instructions
- In a stand mixer fitted with a dough hook, add 1 Tbsp (15 mL) sugar, yeast and warm milk. Give it a quick whisk, cover and leave for about 5 minutes, until the mixture starts to foam.
- Add the flour, remaining 1 Tbsp (15 mL) sugar, melted butter, egg, vanilla and salt to yeast mixture. Knead on low for 7-8 minutes until a sticky dough forms.
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover with a tea towel or plastic wrap and let the dough rise for 1 to 2 hours, until it has doubled in size.
- Remove dough from the bowl and turn it out onto a lightly floured surface. Divide the dough into 8 pieces and roll each into a ball. Roll balls into an oval with a rolling pin. Cover and let rise for an additional 30 minutes.
- In a heavy-bottomed pan, heat an inch or two of oil over medium-high heat until it reaches 350°F (180°C). Fry the beaver tails, one at a time, for a minute or two per side, until golden.
- Transfer to a cooling sheet placed on a sheet pan, then douse with cinnamon sugar while still warm.
Notes
Hungry for more? Check out these other iconic dishes
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