Name: Maple Beaver Tails: A Delicious Canadian Treat Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Yield: 8-10 Beaver Tails
Ingredients: 3 ½ cups all-purpose flour, plus more for dusting; 1 teaspoon salt; ¼ cup granulated sugar; 2 ¼ teaspoons (1 packet) active dry yeast; 1 ¼ cups warm milk (105-115°F); ¼ cup unsalted butter, melted; 1 large egg; Vegetable oil, for frying (about 4-6 cups); ½ cup unsalted butter, melted; 1 cup granulated sugar; ½ cup maple syrup (the real stuff!); ¼ teaspoon ground cinnamon

Maple Beaver Tails, those iconic Canadian pastries, are more than just a sweet treat; they're a symbol of national pride and delicious indulgence! Imagine sinking your teeth into a warm, freshly fried dough, its crispy exterior giving way to a soft, pillowy interior, all generously coated in a glistening, sweet maple glaze. Is your mouth watering yet?

While not steeped in centuries of history, the Beaver Tail's story is a charming one. Originating in Ottawa in 1978, this flattened, beaver-tail-shaped pastry quickly captured hearts (and stomachs!) across the country. It's become a must-try for tourists and a beloved comfort food for locals, representing a taste of Canada in every bite.

What makes Maple Beaver Tails so irresistible? It's the perfect combination of textures and flavors. The satisfying crunch of the fried dough, the soft chewiness within, and the rich, unmistakable sweetness of maple syrup create a symphony of sensations. They are also incredibly versatile! While the classic maple glaze is a favorite, you can customize them with various toppings, from chocolate hazelnut spread to cinnamon sugar. Whether you're enjoying one at a winter festival or baking them at home, Beaver Tails are guaranteed to bring a smile to your face. So, let's get started and create your own batch of these delightful Canadian treasures!

Ingredients:

For the Dough:

3 ½ cups all-purpose flour, plus more for dusting
1 teaspoon salt
¼ cup granulated sugar
2 ¼ teaspoons (1 packet) active dry yeast
1 ¼ cups warm milk (105-115°F)
¼ cup unsalted butter, melted
1 large egg

For Frying:

Vegetable oil, for frying (about 4-6 cups)

For Maple Topping:

½ cup unsalted butter, melted
1 cup granulated sugar
½ cup maple syrup (the real stuff!)
¼ teaspoon ground cinnamon

Preparing the Dough:

Alright, let's get started with the heart of our Beaver Tails – the dough! This is where the magic begins, and trust me, it's easier than you think.

Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar. Make sure everything is nicely combined so the salt and sugar are evenly distributed. This helps with even flavor and texture throughout the Beaver Tails.
Activate the Yeast: In a separate bowl (or a large measuring cup), dissolve the yeast in the warm milk. It's crucial that the milk is within the temperature range of 105-115°F. Too cold, and the yeast won't activate; too hot, and you'll kill it. Let it sit for about 5-10 minutes, or until it gets foamy. This is how you know the yeast is alive and kicking! If it doesn't foam, your yeast might be old, and you'll need to get a fresh packet.
Add Wet Ingredients: Pour the melted butter and egg into the yeast mixture and whisk to combine. Make sure the butter isn't too hot, or it might cook the egg.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or a stand mixer with a dough hook, mix until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. If you're using a stand mixer, knead with the dough hook for about 5 minutes. The dough should be slightly tacky but not sticky. If it's too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is where the dough gets its airy texture, so be patient! A warm spot like near a sunny window or in a slightly warmed oven (turned off!) works great.

Shaping the Beaver Tails:

Now for the fun part – shaping our dough into those iconic Beaver Tail shapes! Don't worry about perfection; each one will be unique and delicious.

Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. This helps to redistribute the yeast and create a more even texture.
Divide the Dough: Turn the dough out onto a lightly floured surface and divide it into 8-10 equal pieces.
Shape the Tails: Roll each piece of dough into an oval shape, about ¼ inch thick. You can use a rolling pin or just your hands. The shape should resemble a beaver's tail – elongated and slightly flattened. Don't worry if they're not perfect; rustic is charming!
Second Rise: Place the shaped Beaver Tails on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise for another 20-30 minutes. This second rise will help them puff up nicely when fried.

Frying the Beaver Tails:

Time to get frying! This is where the magic really happens, and those doughy ovals transform into golden-brown, crispy delights.

Heat the Oil: Pour the vegetable oil into a large, deep pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature. It's crucial to maintain the correct temperature for even cooking and to prevent the Beaver Tails from becoming greasy.
Fry the Beaver Tails: Carefully place 2-3 Beaver Tails into the hot oil at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
Drain the Excess Oil: Remove the fried Beaver Tails with a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain the excess oil. This will help them stay crispy.

Making the Maple Topping:

The maple topping is what truly makes these Beaver Tails special. The combination of butter, sugar, maple syrup, and cinnamon is simply irresistible.

Melt the Butter: In a medium saucepan, melt the butter over medium heat.
Add Sugar and Maple Syrup: Stir in the sugar and maple syrup. Bring the mixture to a simmer, stirring constantly, until the sugar is dissolved.
Simmer and Thicken: Reduce the heat to low and simmer for 2-3 minutes, or until the mixture thickens slightly. Be careful not to burn the mixture.
Add Cinnamon: Remove the saucepan from the heat and stir in the cinnamon.

Assembling the Maple Beaver Tails:

Finally, the moment we've all been waiting for – assembling and devouring our homemade Maple Beaver Tails!

Dip in Maple Topping: While the Beaver Tails are still warm, dip them into the maple topping, coating both sides generously. You can also brush the topping on if you prefer.
Serve Immediately: Serve the Maple Beaver Tails immediately and enjoy! They are best enjoyed warm, when the dough is still soft and the topping is gooey and delicious.

Conclusion:

This Maple Beaver Tails recipe isn't just another dessert; it's a warm, comforting hug in pastry form, a taste of Canadian nostalgia, and a guaranteed crowd-pleaser. The combination of the crispy, golden-brown dough and the rich, sweet maple glaze is simply irresistible. Trust me, once you take that first bite, you'll understand why I'm so passionate about sharing this recipe with you. It's a must-try for anyone who loves delicious, homemade treats. But the best part? It's incredibly versatile! While the classic maple glaze is my personal favorite, don't be afraid to get creative. Imagine these warm beaver tails drizzled with melted chocolate and sprinkled with chopped nuts. Or perhaps a dusting of cinnamon sugar for a spicier twist. For a truly decadent experience, try topping them with a scoop of vanilla ice cream and a drizzle of caramel sauce. The possibilities are endless! Serving Suggestions: * Enjoy them fresh and warm, straight from the fryer. * Serve with a side of whipped cream or vanilla ice cream. * Pair them with a hot cup of coffee or tea for the ultimate cozy treat. * Cut them into smaller pieces for easy sharing at parties or gatherings. * Make mini beaver tails for a fun and festive dessert option. Variations to Explore: * Chocolate Hazelnut: Spread Nutella on the beaver tails after frying and sprinkle with chopped hazelnuts. * Cinnamon Sugar: Toss the warm beaver tails in a mixture of cinnamon and sugar. * Apple Pie: Top with cooked apples, cinnamon, and a drizzle of caramel sauce. * Lemon Glaze: Replace the maple glaze with a tangy lemon glaze for a refreshing twist. * Peanut Butter Cup: Drizzle with melted peanut butter and chocolate. I truly believe that this Maple Beaver Tails recipe will become a new favorite in your household. It's perfect for special occasions, weekend baking projects, or simply satisfying a sweet craving. The process of making them is also incredibly rewarding, from kneading the dough to watching them puff up in the hot oil. It's a fun and engaging activity that the whole family can enjoy. So, what are you waiting for? Gather your ingredients, preheat your oil, and get ready to embark on a delicious adventure. I'm confident that you'll be amazed by the results. And most importantly, don't forget to share your experience! I'd love to hear about your creations, your favorite variations, and any tips or tricks you discover along the way. Share your photos and stories on social media using [Your Hashtag] so we can all celebrate the joy of homemade Maple Beaver Tails together. Happy baking! I can't wait to see what you create! Let me know in the comments below how yours turned out!