This golden, hand-stretched fried pastry is associated with Ottawa and the Ottawa Valley. The BeaverTails brand traces its public debut to a fair in Killaloe in 1978; Ottawa’s ByWard Market became part of its story soon after. This home version is an independent cinnamon-sugar yeast dough adaptation, not the brand’s proprietary formula. Serve it hot, when the edges are crisp and the centre is soft.
The long oval shape gives this Ottawa-associated treat its name. The company says the Hooker family first served its pastry at the Killaloe Craft and Community Fair in 1978, while Ottawa Tourism highlights the ByWard Market tradition. Cinnamon and sugar are an established topping; some versions add lemon. This recipe uses a straightforward enriched yeast dough for a home kitchen and makes no claim to reproduce a commercial formula.
Mix the doughStir the warm water, yeast, 35 g sugar and salt in a large bowl. Add the egg, lukewarm melted butter and flour. Mix until a shaggy dough forms.
Knead and riseKnead by hand for 8–10 minutes, or with a dough hook on low for 5–6 minutes, until smooth and elastic. The dough should feel soft and slightly tacky, not wet. Cover and leave in a warm place until doubled, about 60 minutes.
Portion and prepare the toppingStir 70 g sugar with the cinnamon in a shallow dish. Gently deflate the dough and divide into 8 even pieces, about 110 g each. Shape into balls, cover and rest for 15 minutes.
Heat the oil safelySet a heavy, stable pot on a back burner and keep it no more than half full. Clip on a thermometer. Heat the oil slowly to 175°C, watching it continuously. Keep water away from hot oil and children away from the cooking area. If using an electric fryer, follow its manual.
Stretch and fry in batchesOn a lightly floured surface, stretch one ball into a thin oval about 20 × 10 cm, leaving the edge a little thicker. Lower it slowly into the oil, away from you. Fry one or two pastries at a time for about 60–90 seconds per side, turning once, until puffed and deep golden. Keep the oil near 175°C and never leave it unattended. Lift the pastry onto the lined tray with a spider and let excess oil drain.
Finish and serveWhile each pastry is warm, brush lightly with melted butter and coat with cinnamon sugar. Serve promptly with an optional lemon wedge. Turn off the heat when frying is finished and let the oil cool completely before handling or storing it.
Serve as soon as the cinnamon sugar is on, while the crust is crisp and the middle is soft. A squeeze of lemon balances the sweet coating; use it lightly so the pastry stays crisp.
Cool leftovers promptly, refrigerate covered within 2 hours and use within 2 days. These pastries are best fresh, since refrigeration softens the crust.
Reheat on a tray in a 175°C oven until hot and crisp, usually 5–8 minutes. Avoid the microwave if you want to restore some crispness.
Rounded ingredient-based estimate for one eighth of the dough with its share of cinnamon sugar and butter, plus an estimated 8 g absorbed canola oil. Actual oil uptake and serving size vary; this is not a laboratory analysis or a branded nutrition value.
Contains wheat/gluten, egg and milk. Check ingredient labels for additional allergens. Deep-frying can cause serious burns or fires: use a stable pot no more than half full, heat the oil slowly, monitor it with a thermometer, lower dough carefully and never leave it unattended. Turn off the heat when finished. Never use water on an oil fire; use a metal lid or suitable fire extinguisher if it is safe to do so, and get everyone to safety.
No. It is a home-style yeast dough adaptation inspired by the long, fried pastry and classic cinnamon-sugar topping. It does not reproduce a proprietary formula.
The stretched oval resembles a beaver’s tail, which is the name’s visual reference. Stretch the centre thin so the pastry cooks evenly.
