Creating homemade Beaver Tails is surprisingly simple and incredibly rewarding. The dough is a basic yeasted recipe that results in a light and airy pastry after frying. The unique shape of the Beaver Tail is easy to achieve by hand, giving it its characteristic long, flat form. While the process involves frying, a deep pot and a careful hand will produce a result just as good as you'd find at a street vendor. The fun part is choosing your toppings—feel free to experiment beyond the classic cinnamon sugar. A combination of sweet and savory can be a delightful twist. Just remember to serve them hot and fresh for the best experience!
In a large bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let it sit for 5-10 minutes, or until it becomes frothy.
Stir in the remaining sugar, salt, and flour until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it is smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a ball and then flatten it into a long, oval shape, about 10-12 inches (25-30 cm) long and a little less than half an inch thick. This is your beaver tail shape.
In a large, heavy-bottomed pot, heat the vegetable oil to 180°C (350°F).
Carefully place one or two beaver tails at a time into the hot oil. Fry for 1-2 minutes per side, or until golden brown and cooked through. The dough should puff up slightly but remain flat.
Using tongs, remove the fried dough from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
While the pastry is still hot, immediately brush or spread your desired toppings. For cinnamon sugar, simply sprinkle the mixture generously on both sides. For other toppings like Nutella, spread it evenly over the top.
Serve your Beaver Tails hot and fresh. Enjoy!