Dessert: Canada – Ontario – BeaverTails — Chocolate-Hazelnut (Nutella) Finish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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)
- 1/2 cup (150 g) chocolate-hazelnut spread (such as Nutella)
- 2 tbsp (16 g) powdered sugar, optional, for dusting
- Optional: sliced banana or toasted hazelnuts for topping

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Activate yeast by mixing yeast and 1 tsp (5 ml) sugar into warm milk; allow to become foamy, 5–10 minutes.
2. In a mixing bowl, combine flour, remaining sugar, and salt. Add softened butter and the yeast mixture, then add warm water as needed to make a soft dough.
3. Knead 6–8 minutes until elastic; place in an oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.
4. Punch down, divide into 6 pieces, form balls, rest 10 minutes, then stretch each into an 8–10 inch (20–25 cm) oval or teardrop.
5. Heat oil to 350°F (175°C). Fry each piece until golden, about 1–2 minutes per side. Drain on paper towels.
6. While still warm, spread each BeaverTail with about 2–3 tbsp (30–45 g) chocolate-hazelnut spread. Dust with powdered sugar if desired and garnish with sliced banana or toasted hazelnuts. Serve immediately.

1. Activate yeast by mixing yeast and 1 tsp sugar into warm milk; allow to become foamy, 5–10 minutes.
2. In a mixing bowl, combine flour, remaining sugar, and salt. Add softened butter and the yeast mixture, then add warm water as needed to make a soft dough.
3. Knead 6–8 minutes until elastic; place in an oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.
4. Punch down, divide into 6 pieces, form balls, rest 10 minutes, then stretch each into an 8–10 inch (20–25 cm) oval or teardrop.
5. Heat oil to 350°F (175°C). Fry each piece until golden, about 1–2 minutes per side. Drain on paper towels.
6. While still warm, spread each BeaverTail with about 2–3 tbsp (30–45 g) chocolate-hazelnut spread. Dust with powdered sugar if desired and garnish with sliced banana or toasted hazelnuts. Serve immediately.