If you’ve ever craved a sweet, fluffy treat with a delightful Canadian twist, you’re going to adore this Maple Beaver Tails with Maple Syrup Glaze Recipe. These golden, crispy dough pastries are fried to perfection and then coated in a luscious maple syrup glaze that balances richness with that unmistakable deep maple flavor. It’s a sweet snack that will make your kitchen smell heavenly and keep everyone coming back for more. Whether you’re making them for a cozy weekend breakfast or a special dessert, these beaver tails bring warmth and happiness in every bite.
Ingredients You’ll Need
Creating Maple Beaver Tails with Maple Syrup Glaze Recipe requires a few simple ingredients, each playing an essential role in achieving that perfect texture, taste, and aroma. The yeast brings the dough to life with airy fluffiness, the butter adds richness, and of course, pure maple syrup delivers that signature sweet finish.
- Active dry yeast: The magic behind the dough’s rise and fluffy texture.
- Warm water (about 110°F / 43°C): Activates the yeast without killing it.
- Sugar: Feeds the yeast and adds subtle sweetness.
- All-purpose flour: The base of your dough for structure and chewiness.
- Salt: Enhances all the flavors.
- Vanilla extract: Brings a warm, aromatic hint to both dough and glaze.
- Milk (whole or 2%): Adds tenderness and helps with browning.
- Butter (softened): Gives the dough a rich, moist crumb.
- Egg: Binds ingredients and enriches the dough.
- Pure maple syrup: The star ingredient in the glaze for authentic Canadian sweetness.
- Vegetable oil (for frying): Critical for achieving that golden, crisp exterior.
How to Make Maple Beaver Tails with Maple Syrup Glaze Recipe
Step 1: Activate the Yeast
Start by mixing the active dry yeast with warm water and one tablespoon of sugar. Let it sit for about 5 to 10 minutes until the surface becomes frothy and bubbly, which means your yeast is alive and ready to work its magic on the dough.
Step 2: Make the Dough
In a large bowl, combine the flour, the remaining sugar, and salt. Add the yeast mixture, softened butter, milk, vanilla extract, and egg. Stir everything together until it starts to form a sticky dough, then knead on a floured surface for about 8 to 10 minutes until smooth and elastic. Kneading well is key to getting that tender, chewy texture you want with the Maple Beaver Tails with Maple Syrup Glaze Recipe.
Step 3: Let the Dough Rise
Place your dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size—about 1 to 1.5 hours. This step is where all the flavors develop, and the dough gains that perfect airiness.
Step 4: Shape the Beaver Tails
Once risen, gently punch down the dough and divide it into 6 equal pieces. Roll each piece out into an oval shape resembling a beaver tail—about 1/4 inch thick. You can pinch the ends slightly to give it that classic beaver tail look.
Step 5: Fry to Golden Perfection
Heat vegetable oil in a deep pan to about 350°F (175°C). Fry each tail individually for 2 to 3 minutes per side, or until beautifully golden and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate so any excess oil is absorbed.
Step 6: Prepare the Maple Syrup Glaze
While the tails are frying, melt butter in a small saucepan. Stir in the pure maple syrup and vanilla extract if using, simmer gently until slightly thickened—about 3 to 5 minutes. This luscious glaze is what sets the Maple Beaver Tails with Maple Syrup Glaze Recipe apart, dripping with authentic, sweet maple goodness.
Step 7: Glaze and Serve
Brush each warm beaver tail generously with the maple syrup glaze. The heat helps the glaze soak in, making each bite sticky, sweet, and utterly addictive.
How to Serve Maple Beaver Tails with Maple Syrup Glaze Recipe
Garnishes
For an extra touch, dust your Maple Beaver Tails with cinnamon sugar or crushed nuts to add texture and a little extra flavor punch. Fresh berries or a sprinkle of powdered sugar can brighten up your presentation beautifully.
Side Dishes
Pair these treats with a hot cup of coffee, tea, or even a warm spiced apple cider for a cozy, comforting combination that feels like a warm hug on a plate.
Creative Ways to Present
Serve your beaver tails on a rustic wooden board with small bowls of whipped cream, chopped pecans, or extra maple syrup for dipping. This not only elevates the look but invites your guests to customize every bite their way.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be difficult!), store them in an airtight container at room temperature for up to 2 days. This helps retain their soft interior while preventing them from drying out.
Freezing
You can freeze unfried shaped dough by wrapping each piece tightly in plastic wrap and placing them in a freezer bag. When ready, thaw in the fridge overnight, then fry as usual. This makes batch prep super convenient.
Reheating
To enjoy your Maple Beaver Tails with Maple Syrup Glaze Recipe warm again, reheat in a toaster oven or conventional oven at 350°F (175°C) for 5 to 7 minutes to restore their crispiness, or microwave briefly if you prefer a softer texture.
FAQs
Can I use a different oil for frying?
Yes! While vegetable oil is preferred for its neutral flavor and high smoke point, you can also use canola or peanut oil. Avoid oils with low smoke points like olive oil to prevent burning.
What if I don’t have vanilla extract?
Vanilla adds a lovely warmth but isn’t mandatory. If you don’t have it on hand, the maple syrup glaze will still shine, and your beaver tails will be delicious without it.
Can I make this recipe vegan?
Substituting dairy milk for plant-based milk and replacing butter with a vegan alternative is possible. Also, use an egg replacer or flax egg for binding. Keep in mind the texture may vary slightly.
Why is my dough not rising?
Check that your yeast is fresh and the water temperature is warm but not hot—too hot can kill the yeast. Also, give the dough enough time in a warm place to rise. Patience is key!
Can I bake the beaver tails instead of frying?
While frying is traditional and gives the best crispy exterior, you can bake them on a greased sheet at 375°F (190°C) for about 12-15 minutes. They will be lighter but still tasty.
Final Thoughts
Making Maple Beaver Tails with Maple Syrup Glaze Recipe at home is truly an experience full of comfort, joy, and that cozy feeling of sharing something special with loved ones. These treats are so much fun to make and irresistible to eat. I encourage you to try this recipe—you might just find your new favorite sweet indulgence that everyone will ask for again and again.
Print
Maple Beaver Tails with Maple Syrup Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Frying
- Cuisine: Canadian
Description
Maple Beaver Tails are a delicious Canadian treat featuring a soft, yeast-raised dough shaped like a beaver tail, fried until golden brown, and coated with a luscious maple syrup glaze. Perfect for a sweet snack or dessert, these pastries combine warm spices and rich flavors that celebrate classic maple syrup.
Ingredients
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
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 foamy and activated.
- Make the dough: In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons sugar, and salt. In another bowl, mix the milk, softened butter, egg, and vanilla extract. Add the activated yeast mixture. Combine the wet ingredients into the flour mixture and stir until a dough forms.
- Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise for about 1 to 1.5 hours or until doubled in size.
- Shape the beaver tails: Punch down the risen dough and divide it into 6 equal portions. Roll out each portion into an oval or tail shape approximately 1/4 inch thick. Use your fingers or a fork to create indentations to mimic the look of a beaver’s tail.
- Heat the oil: Pour vegetable oil into a deep fryer or large pot to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer to ensure the temperature remains steady for even frying.
- Fry the beaver tails: Fry each dough oval for about 2-3 minutes on each side or until golden brown and puffed. Use a slotted spoon or spider strainer to remove the beaver tails and transfer them to paper towels to drain excess oil.
- Prepare the maple glaze: In a small saucepan, combine the pure maple syrup and butter. Heat gently over low-medium heat, stirring until the butter melts and the mixture is well blended. Remove from heat and stir in the vanilla extract if using.
- Glaze and serve: While the beaver tails are still warm, brush or drizzle them generously with the warm maple syrup glaze. Serve immediately for best taste and texture.
Notes
- You can substitute vegetable oil with canola or peanut oil for frying if preferred.
- Ensure the oil temperature is monitored closely to avoid greasy or undercooked beaver tails.
- For extra flavor, sprinkle cinnamon sugar on the beaver tails after glazing.
- These pastries are best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days.
