Description
Maple Beaver Tails are a classic Canadian treat featuring fluffy, deep-fried dough shaped like a beaver’s tail, crispy on the outside and tender inside. These sweet pastries are dusted with cinnamon sugar and generously drizzled with warm maple syrup for a deliciously indulgent snack or dessert.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm milk (about 110°F/43°C)
- ¼ cup warm water (about 110°F/43°C)
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
Frying and Topping
- Vegetable oil, for frying
- ½ cup warm maple syrup
- ¼ cup sugar mixed with ½ teaspoon cinnamon (cinnamon sugar)
Instructions
- Prepare Yeast Mixture: Warm the milk and water to about 110°F (43°C). In a bowl, combine the active dry yeast with the warm water and a pinch of sugar. Let the mixture sit for 5 minutes until foamy, indicating the yeast is active.
- Make the Dough: In a large mixing bowl, add the foamy yeast mixture, warm milk, melted butter, remaining sugar, beaten egg, salt, and flour. Mix until a soft dough forms that starts to come together but is still slightly sticky.
- Knead the Dough: Knead the dough on a lightly floured surface for 5–7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour or until it doubles in size.
- Shape the Beaver Tails: After rising, punch down the dough to release air. Divide it into 8–10 equal pieces. Roll each piece into an oval shape resembling a beaver tail, about ¼ inch thick.
- Heat the Oil and Fry: Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Carefully fry each dough piece for 1–2 minutes on each side until golden brown and cooked through.
- Drain and Sugar: Remove the fried beaver tails from the oil and drain them on paper towels to remove excess oil. While still warm, dust the pastries generously with the cinnamon sugar mixture.
- Serve with Maple Syrup: Drizzle the warm maple syrup over the sugar-dusted beaver tails and serve immediately for the best flavor and texture.
Notes
- Ensure the milk and water are not too hot when activating the yeast, as temperatures above 120°F can kill the yeast.
- You can keep cooked beaver tails warm in a low oven (around 200°F) if not serving immediately.
- For a lighter version, try baking instead of frying, though traditional texture and taste will differ.
- Use fresh cinnamon for best flavor when making cinnamon sugar.
- Maple syrup can be warmed gently in a microwave or on the stovetop before drizzling.
