One of my favorite things about winter is beaver tails, I dont know why but that’s when I usually have them… Beavertails are basically fried dough. It’s hot, and yummy, and delicious 😀 Mom also makes her own version which I loveee ❤
In 1978, Pam & Grant Hooker of Ottawa, Ontario founded the BeaverTails chain of restaurants specializing in the sale of fried dough pastries which are hand stretched to the shape of a beaver’s tail. The dough may then be sprinkled with a variety of toppings, such as granulated sugar, powdered sugar,cinnamon, fruit sauce, chocolate sauce, cheese, maple syrup, whipped cream, tomato sauce, garlic butter, lemon juice, honey, butter, nuts, or a combination of these.
BeaverTails is a Canadian-based chain of pastry stands operated by BeaverTails Canada Inc. The chain’s namesake product is a line of fried dough pastries, individually hand stretched to resemble abeaver’s tail. The chain originated in Ottawa and now has franchises and licenses in three countries, Canada, the United States and Saudi Arabia (KSA? really?).
BeaverTails pastries began when Grant and Pam Hooker decided to turn their family recipe for fried dough into a corporate business. In 1980, the Hookers opened up the first BeaverTails stand in the Byward Market in Ottawa two years after they had formed BeaverTails Canada Inc. (P.S. the best spot for beavertails)
Here’s a recipe for beavertails (not exactly the same as the original)
Recipe for Beaver Tails:
½ cup warm water
5 teaspoons active dry yeast
1 pinch of white sugar
1 cup of warm milk
1/3 cup of white sugar
1 ½ teaspoon salt
1 teaspoon vanilla extract
1/3 cup vegetable oil
5 cups whole wheat flour
1 quart of oil for frying
2 cups white sugar
touch of cinnamon
In a large bowl, stir together the yeast, warm water and the pinch of sugar. Let stand until it is a slightly foamy (approximately 5 minutes). Then add the other 1/3 cup of sugar, milk, vanilla, eggs, oil and salt. Stir it all until it is smooth. Mix in about half of the flour and continue stirring it. Gradually add more flour.
Turn the dough onto a floured surface when it is firm enough. Knead for approximately 6-8 minutes. Add more flour if you need it to form a firm elastic dough. Place dough in a greased bowl and cover.
Let dough sit covered until it rises and doubles (approximately 35-45 minutes). Lightly deflate the dough and pinch off a piece the size of a golf ball. On a floured surface use a rolling pin to roll out the small ball of dough into an oval shape. Put it aside and cover it with a tea towel while you continue to do the same with the remaining dough.
Heat approximately 4 inches of oil in either a deep-fryer (375 degrees) or a wok or a Dutch oven. Before placing the flattened dough into the oil, stretch them into ovals and thin them and enlarge them (to resemble the tail). Place the tails in the oil one (or two) at a time. Fry in the oil, turn them once until the tails are a deep brown. This process usually takes about 1 to 2 minutes per side. Carefully remove the tail from the oil and let it drain on a paper towel. Place left over sugar in a large bowl and add the cinnamon. Toss the beaver tail into the bowl while it is still hot. Shake off any extra sugar and cinnamon mixture.
You can also add another topping of your choice (i.e. chocolate sauce, jam, garlic, cheese).