Description
Maple Beaver Tails are a delicious Canadian treat featuring a soft, yeast-raised dough shaped like a beaver tail, fried until golden brown, and coated with a luscious maple syrup glaze. Perfect for a sweet snack or dessert, these pastries combine warm spices and rich flavors that celebrate classic maple syrup.
Ingredients
Scale
Beaver Tails Dough
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water (about 110°F / 43°C)
- 1 tablespoon sugar
- 3 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or 2%)
- 2 tablespoons butter, softened
- 1 egg
Maple Syrup Glaze
- 1/2 cup pure maple syrup
- 2 tablespoons butter
- 1/4 teaspoon vanilla extract (optional)
For Frying
- Vegetable oil (for frying)
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast, warm water, and 1 tablespoon sugar. Stir gently and let it sit for about 5-10 minutes until foamy and activated.
- Make the dough: In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons sugar, and salt. In another bowl, mix the milk, softened butter, egg, and vanilla extract. Add the activated yeast mixture. Combine the wet ingredients into the flour mixture and stir until a dough forms.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise for about 1 to 1.5 hours or until doubled in size.
- Shape the beaver tails: Punch down the risen dough and divide it into 6 equal portions. Roll out each portion into an oval or tail shape approximately 1/4 inch thick. Use your fingers or a fork to create indentations to mimic the look of a beaver’s tail.
- Heat the oil: Pour vegetable oil into a deep fryer or large pot to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer to ensure the temperature remains steady for even frying.
- Fry the beaver tails: Fry each dough oval for about 2-3 minutes on each side or until golden brown and puffed. Use a slotted spoon or spider strainer to remove the beaver tails and transfer them to paper towels to drain excess oil.
- Prepare the maple glaze: In a small saucepan, combine the pure maple syrup and butter. Heat gently over low-medium heat, stirring until the butter melts and the mixture is well blended. Remove from heat and stir in the vanilla extract if using.
- Glaze and serve: While the beaver tails are still warm, brush or drizzle them generously with the warm maple syrup glaze. Serve immediately for best taste and texture.
Notes
- You can substitute vegetable oil with canola or peanut oil for frying if preferred.
- Ensure the oil temperature is monitored closely to avoid greasy or undercooked beaver tails.
- For extra flavor, sprinkle cinnamon sugar on the beaver tails after glazing.
- These pastries are best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days.
