Description
Maple Beaver Tails are a delicious, traditional Canadian fried dough treat shaped like an oval tail, crispy on the outside and soft inside, dusted with cinnamon sugar and drizzled with warm maple syrup for a perfect sweet snack or dessert.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 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
- Vegetable oil, for frying (enough to heat to 350°F/175°C)
Toppings
- ½ cup warm maple syrup
- ¼ cup cinnamon sugar (¼ cup sugar mixed with ½ teaspoon cinnamon)
Instructions
- Prepare the Yeast Mixture: Warm the milk and water to about 110°F (43°C) to create the perfect environment for the yeast. In a small bowl, combine the active dry yeast, warm water, and a pinch of sugar. Let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix the Dough: Add the warm milk, melted butter, the remaining sugar, egg, salt, and all-purpose flour to the yeast mixture. Stir well until a soft dough forms, ensuring all ingredients are fully incorporated.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the Dough: After the dough has risen, gently punch it down to release trapped air. Divide the dough into 8 to 10 equal pieces. Roll each piece into an oval shape resembling a beaver tail, about ½ inch thick.
- Heat the Oil: In a deep skillet or frying pan, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature for a crispy and golden exterior.
- Fry the Beaver Tails: Carefully place each dough oval into the hot oil. Fry for about 1 to 2 minutes on each side, turning once, until the dough is golden brown and cooked through. Avoid overcrowding the pan to maintain the oil temperature.
- Drain and Add Toppings: Remove the fried beaver tails using a slotted spoon and drain them on paper towels to remove excess oil. While still warm, dust each tail generously with cinnamon sugar, then drizzle with warm maple syrup for that classic sweet finish.
- Serve Immediately: Serve your Maple Beaver Tails fresh and warm to enjoy the perfect balance of crispness and sweetness.
Notes
- Ensure the milk and water are not too hot to avoid killing the yeast.
- You can adjust the sugar and cinnamon in the topping to your preference.
- Use a deep thermometer to maintain the oil temperature for best frying results.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, but texture may vary.
- Maple syrup can be warmed gently in a microwave or on the stovetop before drizzling.
