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Maple Beaver Tails

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Beaver Tails, or “Queues de Castor,” are a classic Canadian fried pastry, shaped like a beaver’s tail and topped with delicious sweet flavors. This maple-flavored version combines crispy, golden dough with a rich maple glaze for an authentic taste of Canada!

Ingredients

Scale

For the Dough:

  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¾ cup warm milk (110°F / 45°C)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 tablespoons melted butter
  • ½ cup warm water
  • 4 cups vegetable oil (for frying)

For the Maple Topping:

  • ½ cup maple syrup
  • 1 cup powdered sugar
  • 1 tablespoon melted butter
  • ½ teaspoon cinnamon (optional)
  • ¼ cup crushed pecans (optional, for garnish)

Instructions

1. Prepare the Dough

  1. In a bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
  2. In a large bowl, combine flour, salt, and vanilla.
  3. Add the yeast mixture, warm milk, melted butter, and egg. Mix until a dough forms.
  4. Knead for 8-10 minutes until smooth. Cover and let rise 1 hour (or until doubled in size).

2. Shape the Beaver Tails

  1. Punch down the dough and divide into 8 equal pieces.
  2. Roll each piece into an oval shape (about 8 inches long), like a beaver tail.

3. Fry the Dough

  1. Heat oil in a deep pan to 350°F (175°C).
  2. Fry each dough piece for 30-45 seconds per side, until golden brown.
  3. Drain on paper towels.

4. Make the Maple Glaze & Coat

  1. In a bowl, whisk together maple syrup, powdered sugar, melted butter, and cinnamon.
  2. Brush warm beaver tails with maple glaze and sprinkle with crushed pecans.

5. Serve & Enjoy!

  1. Serve warm and enjoy with extra maple syrup on the side!

Notes

  • No yeast? Use baking powder (1 tablespoon) for a quick version.
  • Extra toppings? Try cinnamon sugar, Nutella, or whipped cream!
  • For a crispy texture, fry in lard instead of vegetable oil.

Find it online: https://ukfinda.com/maple-beaver-tails/