Maple Beaver Tails

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Imagine indulging in Beaver Tails, a delightful Canadian treat I had the pleasure of tasting during my recent visit to Canada! Picture freshly fried dough, fluffy and crispy, coated in your favorite glaze and toppings. Among them, the maple sugar stole my heart, so I knew I had to recreate it at home!

Maple Beaver Tails

Prep Time 1 hour 25 minutes
Cook Time 35 minutes
Total Time 2 hours
Course Dessert
Servings 7



  • 2 teaspoons instant yeast
  • 3/4 cup lukewarm water
  • 1/2 cup lukewarm whole milk
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 tablespoon melted unsalted butter
  • Vegetable oil for frying


  • 4 tablespoons browned unsalted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1/2 cup powdered sugar


**Make the Dough:**

  • In a large mixing bowl, combine warm water and milk. Sprinkle the instant yeast over it and whisk.
  • Add sugar, all-purpose flour, and salt to the bowl.
  • Using a stand mixer with the hook attachment, mix until the dough forms, then knead for about 1 minute until soft and elastic. It should not be too sticky or dry.
  • Grease a bowl with butter, place the dough inside, cover with plastic wrap and a towel, and let it rise in a warm place until doubled in size, about 1 hour.

**Make the Glaze:**

  • Brown the butter in a pan over medium heat for about 5 to 6 minutes, ensuring it doesn’t burn.
  • Transfer the browned butter to a bowl and add vanilla extract, maple syrup, and powdered sugar. Mix until smooth.

**Frying and Assembling:**

  • Once the dough has risen, divide it into 6 to 7 equal sections and shape them into balls, greasing your hands as needed.
  • Flatten each section into a thin, oval shape.
  • Heat about 1 inch of vegetable oil in a frying pan to 350°F.
  • Fry the dough pieces one at a time (or two if your pan allows) until both sides turn golden.
  • Transfer the fried dough to a wire rack to drain any excess oil.
  • After frying, brush the maple glaze on top of the dough and optionally, sprinkle with powdered sugar. Enjoy them warm!


  • Shape the dough as small or large as you prefer, either circular or oval.
  • If transferring the dough to the oil is tricky, shape it on greased parchment paper; it will lift off easily when transferring to the oil.

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