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Rating: 5 stars
11 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe is passed down from my Nana who was famous for her doughnuts. This is one she would make us on a cold winters day after skating all day on the outdoor rink. It is a popular treat when skating on the Rideau Canal in Ottawa, Canada.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
1 hr 30 mins
total:
2 hrs 30 mins
Servings:
10
Yield:
10 beaver tails
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the milk, egg, salt, sugar, butter, flour, and yeast into a bread machine in that order. Start the machine's Dough cycle.

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  • Once the dough cycle has completed, remove the dough from the bread machine to a lightly floured surface. Cover with a large mixing bowl, and let rest 10 to 15 minutes. Divide the dough into 10 balls, then flatten, and gently stretch into 8x6-inch ovals (a beaver tail shape.)

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Cook the dough one or two at a time in the hot oil until lightly browned on each side, about 2 minutes per side. Drain on a paper towel-lined plate, and sprinkle with cinnamon sugar to serve.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

290 calories; protein 5.8g; carbohydrates 41g; fat 11.3g; cholesterol 23.6mg; sodium 200.6mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2011
This is a FANTASTIC recipe. The secret to make it perfect is: Form and freeze the dough pieces about half the size as you want the final piece. When you thaw them to room temp and let them rest a few minutes they'll stretch very very thin. Family rating is "Better than the beach!"- the ultimate compliment. Thank you Erin. Read More
(28)
11 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/07/2011
This is a FANTASTIC recipe. The secret to make it perfect is: Form and freeze the dough pieces about half the size as you want the final piece. When you thaw them to room temp and let them rest a few minutes they'll stretch very very thin. Family rating is "Better than the beach!"- the ultimate compliment. Thank you Erin. Read More
(28)
Rating: 5 stars
09/13/2010
Very good and they are just like the Great Canadian Beaver tail that you get in Ottawa on the Rideau canal. My boys and their friends gobbled them up fresh - really the only way to eat them. My only comment is to make sure you stretch them nice and thin. Squeeze fresh lemon juice on top when they are hot and then sprinkle with sugar/cinnamon. Yum! Thanks for the recipe. Give it a try! Read More
(23)
Rating: 5 stars
08/17/2010
EH! As an Ottawa native these are the best homemade i have ever had! i like these better than rightt on the Canal because they don't freeze up as fast! a great variation for this shape is the make balls and gently drop them into the oil then roll in the cinn sugar mix before cooling. as a beaver tail you can be creative with the toppings as well i have seen pretty much everything for sweet to savoury (and sometimes gross!) be inventive and have fun! enjoy these around a campfire or around a local rink! Read More
(22)
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Rating: 5 stars
11/21/2011
Really wonderful! I made these with my Home Ec class and they were a HIT! As our deep fryer is a smaller 'home' one this batch made more than 10. The key is knowing how thick to make them so that they are true to those found on the Rideau Canal. Awesome! Read More
(6)
Rating: 5 stars
07/25/2012
Perfect just like at country fairs. My kids like butter cinnamon and sugar and conf. sugar. WTH how many times does one have such a treat! Make sure oil is perfect temp and each side does not take long at all. Read More
(3)
Rating: 5 stars
03/24/2013
Perfect fried dough! Will definitely make again! Read More
(1)
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Rating: 5 stars
09/20/2012
Sooooooooooooo good. Def the recipe I will use from here on out! Read More
(1)
Rating: 5 stars
01/02/2015
My husband made this tonight and it was the best fried dough recipe we've tried. We have gone through about 4 different kinds. We used it for Pizza as well! YUM! Love using our bread machine to make it. Ours only took 55 min. on the dough setting. Our new favorite recipe! Read More
Rating: 5 stars
11/11/2014
It was so good! I made them for hubby and neighbors and they were a hit! I cheated though. I used frozen bread dough that I had thawed. It worked perfectly! Thanks for sharing. Read More