My version of the iconic Canadian Beavertails™, an oblong-shaped, fried dough coated with sugar or topped with other delicious things!
Happy Canada Day! We are so lucky to live in such a beautiful country!
Since I’ve been blogging for a while, I’ve celebrated the day with a lot of the classic Canadian foods already, like Poutine, Chelsea Buns and Nanaimo Bars. So this Canada Day, I’m finally getting around to these :)
For the uninitiated, let me explain. You see, there is a popular sweet treat here in Canada known as BeaverTails™, that are most iconically sold to skaters on the Rideau canal in Ottawa during the winter, but have since spread across the country, to be sold all kinds of places.
Since the name of these treats is trademarked, I’ve dubbed my own version “BieberTales”, after the also Canadian Justin Bieber. Afterall, I’m sure many Canadians have a Bieber Tale or two to share! For instance, Justin Bieber is rumoured to cottage here in Muskoka quite frequently. I think I also took my daughter to a Justin Bieber concert once. Or was it the Jonas Brothers? Oh well. Close enough :)
Anyway, I should start by saying that my BieberTales are a little different from the aforementioned original. Mine are a bit lighter, puffier and crispy, owing to my use of only all-purpose flour in my dough. I believe the original uses some whole-wheat flour in their dough, to keep the yeast from getting too active, which produces a flatter and a bit more dense fried pastry. That’s perfect for them, as they like to offer them loaded up with all manner of goodies (think Nutella™ and banana!).
For me though, I’m a fan of the simple cinnamon-sugar and drizzle of lemon version, so I’m ok with mine being a little less sturdy. They call theirs Killaloe Sunrise™ I’ll call mine Muskoka Sunrise, I think :)
Ingredient Notes for Canadian BieberTales
Flour: As mentioned above, my recipe uses all all-purpose flour, which results in a puffier, lighter dough. If you’d like a little more dense and flatter version, like the original, replace 1/4 of the all-purpose flour with whole wheat flour.
Cook’s Notes for Canadian BieberTales
You don’t need a deep fryer for this (though it does make regulating oil temperature so much easier!). You can use a large, heavy bottom and deep pot and about 4-inches of oil. Be sure to fry safely, by always keeping kids well out of the way, watching constantly while cooking and having a lid handy to quickly extinguish an (unlikely) oil fire by simply putting the lid on the pot.
Be sure to use a thermometer to keep your cooking oil at a consistent 385F. Avoid over-crowding the pan, as this will reduce the oil temperature.
These treats are best served slightly warm, right after frying. They do keep reasonably well for up to 24 hours though. They also freeze well.
- 2 1/2 tsp instant or dry active yeast
- Pinch sugar
- 1/4 cup warm water about 110F
- 1/2 cup milk warmed to 110F
- 3 Tbsp white sugar
- 3/4 tsp salt
- 1/2 tsp vanilla
- 1 large egg
- 3 Tbsp vegetable oil or other neutral cooking oil
- 2 1/2 cups all-purpose flour plus more as needed
- Vegetable canola or other neutral cooking oil
- 1/2 cup white sugar
- 2 Tbsp cinnamon
- Additional cinnamon
- Lemon slices
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, combine the yeast, pinch of sugar and warm water. Let stand 5 minutes. Add the milk, 3 Tbsp white sugar, salt, vanilla egg, 3 Tbsp vegetable oil and 1 cup of the flour. Mix until well combined. Add a second cup of flour and mix to combine. Continue adding flour in small increments until you have a smooth, moist dough. Remove to a greased bowl, cover with plastic wrap and let rise until doubled, about 30-45 minutes.
- In a large, heavy bottomed pot (or a deep fryer) heat about 4 inches of oil (or as much as required for your deep fryer) to 385F.
- *Deep Frying Safety! Be sure to never leave hot oil unattended. Always have a lid for the pot at hand, in the unlikely even the oil ignites, place the lid on the pot to extinguish. Keep children well away from the deep frying process!
- In a small bowl, combine the 1/2 cup white sugar with 2 Tbsp cinnamon. Set aside.
- Remove risen dough to a floured work surface and gently deflate. Tear off a piece of dough and form into a golf-ball sized ball. Repeat until you have formed all the dough into small balls (you should have 10-12). Take one of the balls and with a rolling pin, roll into a thin oval, about 4 inches wide and 8 inches long.
- Add to hot oil and cook until underside is deep golden, then flip and cook the other side. Remove from oil and immediately sprinkle both sides with cinnamon sugar, then set on a cooling rack to cool. Repeat with each dough ball until all are cooked and sprinkled with cinnamon sugar.
- Serve slightly warm or shortly after cooking with a slice of lemon for drizzling.