History
The BeaverTail was trademarked in Ottawa in 1978 but the fried whole-wheat dough draws on older settler recipes. It became a cold-weather ritual across Quebec and Canada, eaten hot off outdoor stands during winter festivals, most famously topped with cinnamon sugar and lemon. In Montreal you find them at winter festivals, the Old Port and market stands, fried to order and eaten hot with cinnamon sugar as fingers go numb in the cold.
Common allergens: Gluten, Milk
Make it at home
Ingredients
- 300g flour
- 100g whole-wheat flour
- 1 tbsp yeast
- 2 tbsp sugar
- 250ml warm milk
- 1 egg
- 2 tbsp melted butter
- Oil for frying
- Cinnamon sugar to finish
Method
- Mix flours, yeast, sugar, warm milk, egg and butter into a soft dough and knead 8 minutes.
- Rise 1 hour, then divide into 6 and stretch each into a long oval tail shape.
- Fry in 180C oil about 1 minute per side until puffed and golden.
- Drain, then dust generously with cinnamon sugar while still hot.
Tip from the editors. Stretch the dough thin by hand rather than rolling; the uneven shape is what fries up light and crisp.
Where to eat beavertail
BeaverTail in Montreal
Featured by TableJourney as a signature dish of Montreal. See the Montreal signature dishes guide for the canonical version.
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