Dessert: Canada – Ontario – BeaverTails — Classic Cinnamon-Sugar

Serving Size: 6

Approximate Time

Prep 25 min

Cook 4 min

Additional 1 hr 20 min

Total 1 hr 25 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1 cup (240 ml) warm milk (about 105–115°F / 40–46°C)
- 1/4 cup (50 g) granulated sugar (for dough)
- 1 tsp (6 g) salt
- 4 tbsp (60 g) unsalted butter, softened (for dough)
- 3/4 cup (180 ml) warm water (adjust as needed)
- Canola or vegetable oil for frying, about 4 cups (960 ml)
- 4 tbsp (60 g) unsalted butter, melted (for brushing)
- 1/2 cup (100 g) granulated sugar (for topping)
- 2 tsp (4 g) ground cinnamon (for topping)

Instructions

1. In a small bowl, dissolve yeast and 1 tsp sugar in warm milk; let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together flour, remaining sugar, and salt. Add softened butter and the yeast-milk mixture, then add warm water gradually and mix to form a soft, slightly sticky dough.
3. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic; place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
4. Punch down dough and divide into 6 equal pieces. Shape each into a ball, cover, and rest 10 minutes.
5. On a lightly floured surface, stretch each ball into a flat oval or teardrop about 8–10 inches (20–25 cm) long and 1/8–1/4 inch (3–6 mm) thick.
6. Heat oil in a deep skillet or pot to 350°F (175°C). Fry one or two pieces at a time, flipping once, until golden and puffed, about 1–2 minutes per side. Drain on paper towels.
7. Mix topping sugar and cinnamon in a shallow bowl. Brush each hot pastry with melted butter, then press into cinnamon-sugar to coat evenly. Serve immediately.