Maple Beaver Tails Recipe

If you have a sweet tooth and a love for warm, comforting treats, you are going to fall head over heels for this Maple Beaver Tails Recipe. These delicious pastries are golden, fluffy, and perfectly shaped to resemble the iconic Canadian favorite. Each bite delivers a tender dough lightly fried to a crisp edge, then generously coated in a luscious maple syrup glaze that makes every mouthful feel like a cozy hug on a plate. Whether you’re looking to impress friends or just want a fun, indulgent snack, this recipe is an absolute game-changer.

Ingredients You’ll Need

Getting the ingredients for this Maple Beaver Tails Recipe together is a breeze, and each one plays a vital role in balancing flavor, texture, and that irresistible golden color. From the yeast that gives the dough its airy lift to the real maple syrup that provides that classic sweetness, you’ll appreciate how simple but essential these ingredients are.

• Active dry yeast (2 1/4 teaspoons): This is what makes your dough rise and become fluffy.
• Warm water (3/4 cup): Activates the yeast and helps bring ingredients together.
• Sugar (3 tablespoons total): Two tablespoons go into the dough for a touch of sweetness, and one tablespoon to feed the yeast.
• All-purpose flour (3 1/2 cups): Forms the base of the dough, giving structure and chew.
• Salt (1 teaspoon): Enhances all the flavors in the dough.
• Vanilla extract (1 teaspoon plus 1/4 teaspoon optional): Adds a subtle warmth and depth to both dough and glaze.
• Milk (1/2 cup): Makes the dough tender and rich.
• Butter (2 tablespoons softened for dough, 2 tablespoons for glaze): Brings richness and helps create a golden crust.
• Egg (1): Binds the dough and adds moisture.
• Pure maple syrup (1/2 cup): This shines in the glaze, delivering that unmistakable sweet maple flavor.
• Vegetable oil: For frying – choose a neutral oil with a high smoke point for perfect results.

How to Make Maple Beaver Tails Recipe

Step 1: Activate the Yeast

Begin by dissolving the active dry yeast and one tablespoon of sugar in warm water. Let it sit for about 5 to 10 minutes until it becomes frothy on top. This means the yeast is alive and ready to work its magic in making your dough fluffy and light.

Step 2: Prepare the Dough

In a large bowl, combine the flour, remaining sugar, and salt. In another bowl, whisk together the milk, softened butter, vanilla extract, and beaten egg. Slowly pour in the activated yeast mixture and the wet ingredients into the flour mixture. Stir until everything starts to come together, then knead the dough on a floured surface for about 8 minutes until smooth and elastic.

Step 3: Let the Dough Rise

Place your kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1.5 hours. It should double in size, becoming soft and puffy—a sure sign you’re ready for the next step.

Step 4: Shape the Beaver Tails

Once risen, punch the dough down gently and divide it into 6 equal portions. Roll each portion into an oval shape, about 1/4 inch thick. Create the classic “beaver tail” look by pinching one end slightly narrower than the other, then stretch the dough gently to form the tail shape.

Step 5: Fry to Golden Perfection

Heat your vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully lower the dough shapes into the hot oil, frying one or two at a time to avoid overcrowding. Fry each side for about 1.5 to 2 minutes until golden brown. Use a slotted spoon to transfer beaver tails to a plate lined with paper towels to soak up excess oil.

Step 6: Prepare the Maple Syrup Glaze

While your beaver tails are frying, melt butter in a small saucepan over low heat, then whisk in maple syrup and optional vanilla extract until smooth. This sinfully sweet glaze is what transforms your crispy fried dough into a maple lover’s dream.

Step 7: Glaze and Serve

Once the beaver tails have cooled for just a minute, brush the warm pastries generously with your maple syrup glaze. This sticky, sweet coating seeps into every crevice, creating the perfect finish.

How to Serve Maple Beaver Tails Recipe

Garnishes

Enhance your Maple Beaver Tails Recipe by sprinkling powdered sugar or cinnamon on top for a snowy touch that adds flavor and visual appeal. You might also try crushed nuts like pecans or walnuts for an unexpected crunch that partners beautifully with the syrup glaze.

Side Dishes

These beaver tails shine as a dessert or snack, but you can pair them with a scoop of vanilla ice cream or a dollop of whipped cream to turn it into an indulgent treat. Fresh berries or sliced bananas also complement the maple sweetness and brighten the plate.

Creative Ways to Present

For a festive touch, serve the Maple Beaver Tails Recipe on a wooden platter with small bowls of extra maple syrup, cinnamon sugar mix, and nut toppings. You could even stack them in a charming pyramid for a party centerpiece that invites guests to dig in.

Make Ahead and Storage

Storing Leftovers

If you have leftover beaver tails, store them in an airtight container at room temperature for up to two days. To keep them from getting soggy, place a paper towel inside the container to absorb any moisture.

Freezing

To freeze, wrap individual beaver tails tightly in plastic wrap and place them in a freezer bag. They will keep well for up to one month. When you’re ready to enjoy, thaw them at room temperature for a few hours.

Reheating

Reheat your beaver tails in a warm oven at 350°F (175°C) for about 5 minutes to restore their crispness. Avoid microwaving, as this can make the dough chewy and dense. After reheating, brush with a little extra maple glaze if desired to bring back that fresh-out-of-the-fryer magic.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can swap active dry yeast for instant yeast. Use about 25% less instant yeast, and you can mix it directly with the dry ingredients without proofing it first.

What oil is best for frying beaver tails?

Vegetable oil, canola oil, or peanut oil work best because they have a high smoke point and neutral flavor, ensuring your beaver tails cook evenly and taste delicious without any overpowering oiliness.

Is it possible to bake these instead of frying?

You can bake the dough at 400°F (205°C) for about 12-15 minutes for a lighter version, but frying gives the Beaver Tails their classic crispy exterior and rich flavor that baking can’t quite replicate.

Can I make the dough ahead of time?

Absolutely! After kneading, place the dough in the fridge overnight. Let it come to room temperature and rise a bit before shaping and frying. This slow fermentation can develop even more flavor.

How do I prevent the dough from sticking during shaping?

Lightly flour your work surface and hands to keep the dough from sticking. Also, avoid making the dough too thin, as it can tear easily when stretched into shape.

Final Thoughts

There is something incredibly joyful about making and sharing this Maple Beaver Tails Recipe. It combines simple ingredients with an old-fashioned frying technique to bring you a treat that’s crispy, sweet, and utterly comforting. Whether you’re making it on a chilly afternoon or for a weekend brunch, these beaver tails will quickly become a beloved favorite in your recipe collection. Give it a try—you won’t regret inviting this delightful Canadian classic into your kitchen.

Maple Beaver Tails Recipe

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4 from 64 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

Maple Beaver Tails are a delicious Canadian treat featuring crispy, fried dough pastries topped with a rich maple syrup glaze. This recipe yields tender, golden-brown beaver tails that are lightly sweetened and perfect for sharing as a delightful snack or dessert.

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Ingredients

Scale 1x2x3x

For the 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

For the Maple Syrup Glaze:

• 1/2 cup pure maple syrup
• 2 tablespoons butter
• 1/4 teaspoon vanilla extract (optional)

For Frying:

• Vegetable oil (for frying)

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Instructions

1. 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 the mixture becomes foamy, indicating the yeast is activated.
2. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, 2 tablespoons sugar, and salt. In a separate bowl, mix the milk, softened butter, egg, and vanilla extract. Add the yeast mixture and the wet ingredients to the dry ingredients and mix until a dough forms.
3. Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 6-8 minutes.
4. Let the dough rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour or until it doubles in size.
5. Shape the beaver tails: Punch down the dough and divide it into 6 equal portions. Roll each piece into an oval shape approximately 6-7 inches long and about 1/4 inch thick, resembling a beaver tail.
6. Heat the oil: In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature for best frying results.
7. Fry the dough: Carefully place one beaver tail at a time into the hot oil. Fry each side for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to flip and remove from oil, then place on paper towels to drain excess oil.
8. Make the maple syrup glaze: In a small saucepan, combine the pure maple syrup and butter. Heat over medium heat until the butter melts and the mixture is warm. Stir in the vanilla extract if using, then remove from heat.
9. Glaze the beaver tails: Brush each warm fried dough with the maple syrup glaze generously, allowing the sweetness to soak in and enhance the flavor.
10. Serve and enjoy: Serve the maple beaver tails warm for the best taste experience. Enjoy as a comforting snack or dessert with friends and family.

Notes

• Maintain the oil temperature at 350°F to ensure a crispy exterior without absorbing too much oil.
• If you don’t have a thermometer, test the oil by dropping a small piece of dough; it should sizzle immediately and rise to the surface.
• You can substitute vegetable oil with canola or sunflower oil for frying.
• The maple glaze can be enhanced with a pinch of cinnamon or nutmeg, if desired.
• Store leftover beaver tails in an airtight container at room temperature and reheat gently before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Canadian