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Beavertails emerge from the deep fryer as golden, flattened ovals that glisten with hot oil, their surface waiting for toppings that are applied while they're still steaming. These pastries are named for their unmistakable shape, which stretches and widens as they fry, resembling the flat tail of a beaver. The treat originated in Ottawa in the 1980s at the Byward Market, where a baker began selling these fried dough confections topped with cinnamon sugar. What evolved was a food vendor staple at Canadian winter festivals and fairs, particularly at Winterlude in Ottawa, where visitors line up for fresh beavertails drizzled with chocolate, caramel, or other sweet toppings.
In a small bowl, dissolve the yeast and a pinch of sugar in the warm water. Let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine the flour, salt, and remaining sugar.
Add the milk, egg, and softened butter to the dry ingredients. Mix until well combined.
Pour in the yeast mixture and stir until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/4 inch thick.
Cut the dough into oval shapes, roughly 5-6 inches long.
Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350째F (175째C).
Carefully place the dough ovals into the hot oil, a few at a time, and fry until golden brown, about 1-2 minutes per side.
Remove the fried BeaverTails with a slotted spoon and drain on paper towels.
In a small bowl, combine the granulated sugar and ground cinnamon.
While the BeaverTails are still warm, sprinkle the cinnamon sugar mixture over them.
Optionally, drizzle with chocolate sauce, caramel sauce, or other toppings of your choice.
Serve the BeaverTails warm and enjoy!
The pastry's flat, oval shape stretches during frying to resemble a beaver's tail. The name is deliberate and playful, honoring Canada's iconic beaver while making the treat immediately recognizable and memorable.
Beavertails were created in Ottawa in 1978 by a baker named Bonnie Sterman at the Byward Market. She began selling them at local fairs and festivals, and they became particularly iconic at Ottawa's Winterlude festival, where they remain a winter tradition.
The dough uses yeast, which gives it a light, airy interior despite the deep frying. This makes beavertails fluffier and less dense than other fried pastries like funnel cakes or churros.
While cinnamon sugar is the classic topping, beavertails are topped with chocolate, caramel, Nutella, maple syrup, fruit, or whipped cream. Some shops offer unique combinations like maple butter or peanut butter.
Beavertails are most associated with winter festivals and outdoor fairs, particularly Ottawa's Winterlude. They're traditionally eaten by hand while walking, making them popular festival foods. They're best enjoyed immediately after frying.