It was Canadian Thanksgiving yesterday and we had a lot to be thankful for! One of them is this classic Canadian fried dough treat, the Beaver Tails.
Also, did you know that Canada produces 77% of the world’s maple syrup, that they invented basketball and created Trivial Pursuit, and that it’s the first country to have built an alien landing pad? Both Superman and Wolverine were originally Canucks, and it’s home to the 2nd largest French speaking city in the world.
It’s not bad at all to be a Canadian, especially when you have the recipe for this pastry. For our non- Canadian readers, let us explain: a “beavertail” is a sweet cakey pastry dusted in cinnamon not unlike a flat donut and is a Canadian institution to be found on the ski hills. The shape is like a beaver tail owing to its name.
Traditionally deep fried (similar to Churros), we thought we’d give it a shot and come up with our own wood-fired version.
Perfect for using up any left over dough, there is nothing tricky about this treat and should fill even the biggest of sweet spots.
What do you need? Makes 2-3 Beaver Tails
160g pizza dough
2 tbsp melted butter
2 tbsp brown sugar
1 1/2 tsp cinnamon
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Working the dough, portion off into 2-3 pieces and shape to resemble a beaver’s tail.
3. Cook in your wood-fired oven until golden.
4. Using a basting brush, generously cover each tail with the melted butter and then sprinkle with brown sugar and cinnamon.
5. Sit back and enjoy with a Labatt Blue if you’re wanting to keep it authentic.
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