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Erin's Canadian Fried Dough


"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."
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2 h 30 m servings 290 cals
Original recipe yields 10 servings (10 beaver tails)


  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place the milk, egg, salt, sugar, butter, flour, and yeast into a bread machine in that order. Start the machine's Dough cycle.
  2. 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.)
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 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.

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Read all reviews 9
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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 ...

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...

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 ...

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 ...

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 ...

Perfect fried dough! Will definitely make again!

Sooooooooooooo good. Def the recipe I will use from here on out!

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 ...

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.