Description
Crispy, golden-brown fried dough pastries shaped like beaver tails, coated in cinnamon sugar, and drizzled with maple syrup. A classic Canadian treat!
Ingredients
Scale
- 6 cups all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (1 package) active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 cups warm milk (105-115°F)
- ¼ cup unsalted butter, melted
- 2 large eggs, lightly beaten
- Vegetable oil, for frying (about 4-6 cups)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ¼ cup ground cinnamon
- Maple syrup, for drizzling
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet and Dry Ingredients: Add the melted butter and beaten eggs to the yeast mixture. Whisk to combine.
- Add Flour and Salt: In a separate large bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes on medium speed.
- 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. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air.
- Divide the Dough: Turn the dough out onto a lightly floured surface. Divide the dough into 12-16 equal pieces.
- Roll Out Each Piece: Roll each piece of dough into an oval shape, about ¼ inch thick.
- Let Rest: 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 rest for 15-20 minutes.
- Heat the Oil: Pour vegetable oil into a large, deep pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C).
- Fry the Beaver Tails: Carefully place 2-3 beaver tails into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed up. Use a slotted spoon or spider to flip them over.
- Drain Excess Oil: Remove the fried beaver tails from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Prepare the Cinnamon Sugar: In a shallow dish, combine the granulated sugar and ground cinnamon. Mix well.
- Butter and Coat: While the beaver tails are still warm, brush them generously with melted butter. Then, dredge them in the cinnamon sugar mixture, ensuring they are evenly coated on both sides.
- Drizzle with Maple Syrup: Place the cinnamon-sugar coated beaver tails on serving plates. Drizzle generously with maple syrup.
- Serve Immediately: Serve the beaver tails immediately while they are still warm and crispy.
Notes
- Use fresh yeast for the best results.
- Don’t overcrowd the pot when frying.
- Monitor the oil temperature with a deep-fry thermometer.
- Adjust the sweetness to your liking.
- Get creative with toppings! Try Nutella, chocolate sauce, whipped cream, or fruit.
- If the dough isn’t rising, the yeast might be old, the milk might be too hot or cold, or the room might be too cold.
- If the beaver tails are too greasy, the oil temperature might be too low.
- If the beaver tails are burning on the outside before cooking through, the oil temperature might be too high.
- If the beaver tails aren’t puffing up, the dough might not have risen enough.
- Prep Time: 30 minutes
- Cook Time: 30 minutes