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.
Ingredients
Scale
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)
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 the mixture becomes foamy, indicating the yeast is activated.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
