I love this recipe because it combines simple ingredients to create something truly special. The dough is light and airy, the frying gives it that perfect crisp texture, and the maple glaze adds the ideal finishing touch of sweetness. They’re fun to make, especially when I get to shape the dough into those iconic “beaver tails.” I enjoy making them for gatherings or when I want to treat myself to something indulgent and uniquely Canadian.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dough 2 tsp instant yeast 3/4 cup water, lukewarm 1/2 cup whole milk, lukewarm 1 tbsp white sugar 1 tsp salt 3 cups all-purpose flour 1 tbsp unsalted butter, melted Vegetable oil, for frying
Maple Glaze 4 tbsp unsalted butter, browned 1 tsp vanilla extract 3 tbsp maple syrup 1/2 cup powdered sugar
Directions
I start by preparing the dough. In a large bowl, I whisk together the yeast, water, milk, sugar, and salt. I then stir in the flour and melted butter until a soft dough forms.
I transfer the dough to a floured surface and knead for 6–8 minutes until it’s smooth and elastic. Then I place it in a greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.
Once the dough has risen, I punch it down and divide it into 8–10 pieces. I roll each piece into an oval shape, about 1/4 inch thick, resembling a beaver’s tail.
I heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). I fry each piece for 1–2 minutes per side, until golden brown, then drain them on paper towels.
While the dough is cooling slightly, I make the maple glaze. In a small saucepan, I brown the butter, then whisk in vanilla extract, maple syrup, and powdered sugar until the glaze is smooth and glossy.
Finally, I brush or drizzle the warm glaze over the fried dough and serve them immediately while still warm and crispy.
Servings and Timing
This recipe makes 8–10 beaver tails. The prep time is 1 hour and 20 minutes (including rising time), the cook time is 20 minutes, and the total time is about 1 hour and 40 minutes.
Variations
Sometimes I like to switch up the toppings. I’ll dust them with cinnamon sugar for a classic touch or spread Nutella on top for something extra decadent. I’ve even tried adding crushed nuts or a drizzle of caramel for more texture. The base dough stays the same, but the toppings let me get creative.
Storage/Reheating
I find these taste best when eaten fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 350°F (175°C) oven for 5–7 minutes until they’re warm and crisp again. I avoid microwaving them because it makes the dough soft instead of crispy.
FAQs
Can I make the dough ahead of time?
Yes, I can prepare the dough ahead and refrigerate it overnight. I just let it come to room temperature before shaping and frying.
What oil should I use for frying?
I prefer vegetable oil because it has a neutral flavor and a high smoke point.
Can I bake these instead of frying?
I can bake them at 375°F (190°C) for about 12–15 minutes, but they won’t be quite as crispy as the fried version.
How do I keep the oil temperature steady?
I use a kitchen thermometer and adjust the heat as needed to keep it around 350°F (175°C).
What if I don’t have instant yeast?
I can use active dry yeast, but I’ll need to proof it in the warm water with sugar for about 5 minutes before mixing in the other ingredients.
Can I freeze the dough?
Yes, I can freeze the dough after the first rise. I let it thaw in the fridge overnight and bring it to room temperature before shaping and frying.
How do I make the glaze thicker?
I add a bit more powdered sugar until I reach my desired consistency.
Can I make different flavored glazes?
Definitely! I’ve made chocolate, cinnamon, and lemon glazes for fun variations.
How do I know the dough is fried properly?
The dough should be puffed up and golden brown on both sides—it cooks quickly, so I keep an eye on it.
Can I use store-bought dough?
Yes, I can use pre-made pizza or sweet dough in a pinch, though homemade dough gives the best texture.
Conclusion
I love making these Maple Beaver Tails because they bring a little taste of Canada right to my table. The crispy fried dough paired with the buttery maple glaze is simply irresistible. Whether I serve them as a special dessert or a fun weekend treat, they always disappear fast—and making them from scratch makes them even more satisfying.
Maple Beaver Tails are a classic Canadian treat made of golden, crispy fried dough shaped like a beaver’s tail and topped with a luscious buttery maple glaze. They’re warm, sweet, and perfectly indulgent—bringing fairground nostalgia straight to your kitchen.
Ingredients
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 unsalted butter, melted
Vegetable oil, for frying
Maple Glaze:
4 tablespoons unsalted butter, browned
1 teaspoon vanilla extract
3 tablespoons maple syrup
1/2 cup powdered sugar
Instructions
In a large bowl, whisk together the yeast, water, milk, sugar, and salt.
Stir in the flour and melted butter until a soft dough forms.
Transfer the dough to a floured surface and knead for 6–8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Punch down the dough and divide it into 8–10 pieces. Roll each into an oval about 1/4 inch thick, resembling a beaver tail.
Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
Fry each dough piece for 1–2 minutes per side until golden brown, then drain on paper towels.
Meanwhile, make the glaze: in a small saucepan, brown the butter, then whisk in vanilla extract, maple syrup, and powdered sugar until smooth.
Brush or drizzle the warm glaze over the fried dough and serve immediately.
Notes
Best enjoyed fresh, but can be stored at room temperature for up to 2 days.
Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore crispness.
For a classic version, dust with cinnamon sugar instead of glaze.
Try different glazes such as chocolate, lemon, or cinnamon for variety.
Dough can be made ahead and refrigerated overnight or frozen after the first rise.
