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Today I have the Most Delicious Homemade Canadian Beavertails recipe there is out there. We live in Canada, but our province (Manitoba) only has a fair once a year with donuts rolled in cinnamon and sugar… and they taste exactly the same as these Beavertails!
The small town that I live in looks forward to these Donuts all year, and they’re the reason why some people go to the fair!
By the end of summer nearing, we have pretty much tried every possible way of making Rollkuchen there is, so this is an awesome change to beavertails! They taste so great with watermelon and… ahh, they’re just heavenly.
I’m SO excited that I found the ‘secret’ recipe to it and can make it all year round now. No need to wait till August (Yes, I WAS one of them craving these things all year round)! But hey, I’m even more excited to share the recipe with you so you can make it as well! Maybe you’re in desperate need of THE recipe because you can’t buy them anywhere?! Well, I’m here to help!
Some instructions on how I made the Most Delicious Homemade Canadian Beavertails:
Before I begin, here is the recipe typed up so you can save it on your phone so you don’t have to keep coming back here to read it:
I believe that the recipe is pretty straight forward until step 3. Step 4 seems to be a bit harder to understand, so I thought I would take some pictures to make it easier for the visual learners:
Take one of your golf sized balls and rolls it out like a snake:
Now take one end and form the snake into an 8. The leftover dough just put straight through the middle.If you want fat Beavertails you can leave them like that, but I would recommend rolling them outa bit with a rolling pinto make them thinner and easier to fry.Sometimes when rolling them out, it would destroy the shape of the Beavertails, so I just twisted it in the middle to still give it that look 😉
Now just fry them in a pan with about 4 inches of oil. Dunk them in a cinnamon sugar mix and you’re all done! Enjoy fresh and warm! 🙂
Let me know in the comments what you think and don’t forget to browse my other posts! Xoxo
- 1/2 cup warm water
- 5 tsp active dry yeast
- pinch of sugar
- 1 cup warm milk
- 2 tsp vanilla extract
- 2 eggs
- 1/3 cup oil
- 1/3 cup sugar
- 1 1/2 tsp salt
- 5 cups all purpose flour
- oil for frying, sugar and cinnamon to toss beavertails in
- Combine 1/2 Cup warm water 5 teaspoons dry yeast and a pinch of sugar in a stand mixer. Stir and let sit 10-15min for the yeast to rise.
- Now add all the leftover ingredients and put your mixer and low for the first minute. If there is flour missing then add some more and continue mixing by on medium for 8-10min.
- Lightly grease a bowl and put your dough in it. Cover and let it rise in a warm place for 30-60min.
- Make 22 golf sized dough balls out of the dough and roll each ball into a snake. Form an 8 and just lay the leftover dough across the 8. Flatten a bit with a rolling pin. Read my blog post for a better description and photos.
- Heat a wok pan with about 4 inch of oil in it to about 385 degress Fahrenheit. A way to know if the oil is warm enough, is to take the end of a wooden spoon and place it in the oil. If the oil bubbles, then it is ready to be used.
- Fry each beavertail 2-3 minutes on each side.
- Prepare a plate with sugar and a couple teaspoons of cinnamon. Toss each beavertail in it right after frying.
- If you don't enjoy cinnamon, you can leave it out and only toss the beavertails in sugar.
- If you don't want to use your dough right away, there is no problem to refrigerate it. Just make sure to let it warm up for about 40 minutes before proceeding.