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Beaver Tail Recipe

Posted by Lorac Friday, 15 May 2009

I promised the recipe for the wonderful Beaver Tails. They are never as great as when you get one on a cold winter day skating on the canal but they run a close second. I don't know who wrote this recipe. I found it on line years ago, but it is easy to follow. The end result is mouth watering!


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 firm elastic dough. Place dough in a greased bowl and cover.

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
2 eggs
1/3 cup vegetable oil
5 cups whole wheat flour
1 quart of oil for frying
2 cups white sugar
touch of cinnamon

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).


  1. Sandra Says:
  2. OMG, I thought you meant the real thing! This sounds very good and my heart is now out of my throat. ; )

  3. Are these the same are elephant ears sold at fairs??? I've been looking for a reipe and it's always fun to find one that is tried and tested with great results.

    Thanx for sharing!!!

  4. Lorac Says:
  5. Carol , these are very similar.

  6. Jo Moxie Says:
  7. I think you may have found it here?

    Thanks for the post!

  8. Lori Says:
  9. What kind of oil do you recommend frying them in? We don't have a fryer, but I've read that you can also prepare them in a wok. I am excited to try making them - thanks for the recipe :)

  10. keith Says:
  11. they r the best in ottawa mmmmmmmmmmmmmmmmmmmmmm ;p


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I have lived in Georgetown for 37 years but have traveled around a great deal. I own my own business which takes a lot of my time but try to blog as much as possible! I love to take pictures, no training, just a love of photography. Enjoy the pics but please do not copy them.
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