Beavertails
Beavertails originated as a family recipe in Ontario and became a Canadian icon after opening a stand at the 1978 Ottawa Winterlude festival.
A beloved Canadian fried-dough pastry, stretched into the shape of a beaver's tail, fried until golden and finished with toppings like cinnamon sugar or maple butter.
Ingredients
Method
Mix flour, yeast, sugar and milk into a soft dough. Knead 8 minutes, then prove 1 hour.
Divide dough and stretch each piece into a flat, oval 'tail' shape.
Deep fry at 180C for about 1 minute per side until puffed and golden.
Top immediately with cinnamon sugar or maple butter while hot.
Stretch the dough thin in the centre — it should be thicker at the edges so it puffs unevenly like a real tail.
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