Description
Maple beaver tails bring Canadian street fair magic right to kitchen counters, offering sweet nostalgia with each golden-brown pastry. Crispy dough stretched thin and drizzled with warm maple syrup promises a delightful indulgence you’ll crave again and again.
Ingredients
Scale
Main Dough Ingredients:
- 3 ½ cups all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm milk (110°F / 45°C)
- ½ cup warm water
- 1 egg
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
Frying and Coating Ingredients:
- 4 cups vegetable oil (for frying)
- ½ cup maple syrup
- 1 cup powdered sugar
- 1 tablespoon melted butter
Optional Garnish Ingredients:
- ½ teaspoon cinnamon
- ¼ cup crushed pecans
Instructions
- Activate the yeast by combining it with warm water and sugar in a mixing vessel. Allow the mixture to bloom and become frothy for approximately 5 minutes.
- Create a base for the dough by blending flour and salt in a spacious mixing bowl. Incorporate vanilla for an aromatic undertone.
- Merge the activated yeast with warm milk, liquefied butter, and a whisked egg. Gently fold the ingredients until a cohesive dough emerges.
- Knead the dough vigorously for 8-10 minutes, developing its elasticity and smoothness. Drape a clean kitchen towel over the bowl and permit the dough to undergo fermentation for one hour or until it doubles in volume.
- Deflate the risen dough by pressing down gently. Segment the dough into eight uniform portions.
- Stretch and elongate each segment into an oval configuration, mimicking the distinctive silhouette of a beaver’s tail. Aim for approximately 8 inches in length.
- Prepare a deep pan with oil, heating it to 350°F (175°C) for optimal frying temperature.
- Carefully lower each dough piece into the hot oil, frying until a rich golden-brown color develops. Flip once to ensure even cooking, approximately 30-45 seconds per side.
- Transfer the fried pastries onto absorbent paper towels to drain excess oil.
- Craft a luxurious maple glaze by whisking maple syrup, powdered sugar, melted butter, and a hint of cinnamon until smooth and glossy.
- While the pastries remain warm, generously brush them with the maple glaze. Sprinkle crushed pecans over the surface for added texture and nutty flavor.
- Serve immediately, offering additional maple syrup as an optional accompanying drizzle for those desiring extra sweetness.
Notes
- Work with warm ingredients to activate yeast effectively and ensure soft, fluffy dough texture.
- Knead dough thoroughly to develop gluten, creating a stretchy and elastic consistency that helps beaver tails maintain their signature shape during frying.
- Use a candy thermometer for precise oil temperature, preventing undercooked or burnt pastries and ensuring golden-brown exterior with perfectly cooked interior.
- Gluten-free adaptation possible by substituting all-purpose flour with a blend of gluten-free flour mix and adding xanthan gum for better structural integrity.
- Cool beaver tails slightly before glazing to prevent maple coating from becoming too runny and help toppings adhere better.
- For lower-fat version, consider baking beaver tails at 375F for 12-15 minutes instead of deep-frying, brushing with egg wash for golden color.
- Make ahead by preparing dough night before and refrigerating, allowing slower fermentation that develops deeper flavor profile.
- Store leftover beaver tails in airtight container at room temperature for 1-2 days, reheating briefly in oven to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Frying
- Cuisine: Canadian
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg