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Maple_Beaver_Tails

Maple Beaver Tails

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Canadian
Servings 8

Equipment

  • 1 large mixing bowl
  • 1 Whisk
  • 1 measuring cup set
  • 1 Rolling Pin
  • 1 Deep fryer or large pot
  • 1 slotted spoon
  • 1 Baking sheet
  • 1 Cooling rack

Ingredients
  

  • 1 cup Warm water
  • 2 1/4 teaspoons Active dry yeast
  • 1/3 cup Granulated sugar
  • 1/4 cup Milk
  • 1/3 cup Unsalted butter melted
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Salt
  • 3 1/2 cups All-purpose flour
  • 1/2 cup Maple syrup
  • 1 cup Vegetable oil for frying
  • 1 teaspoon Cinnamon optional
  • 1/4 cup Powdered sugar optional

Instructions
 

  • In a large mixing bowl, combine warm water, yeast, and 1 tablespoon of sugar, then let it sit for 5 minutes until foamy.
  • Add remaining sugar, milk, melted butter, vanilla extract, and salt to the yeast mixture and whisk together.
  • Gradually add flour to the mixture, stirring until a soft dough forms.
  • Knead the dough on a floured surface for about 5 minutes until smooth.
  • Place the dough in a greased bowl, cover, and let it rise for 1 hour until doubled in size.
  • Punch down the dough and divide it into 8 equal pieces.
  • Roll each piece into an oval shape resembling a beaver tail.
  • Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
  • Fry each dough piece for 2-3 minutes on each side until golden brown, then remove with a slotted spoon.
  • Drain on a baking sheet lined with a cooling rack.
  • Drizzle maple syrup over each beaver tail and sprinkle with cinnamon or powdered sugar if desired.

Notes

Ensure the water is warm, not hot, to activate the yeast properly. Rolling the dough evenly helps achieve a consistent fry. Monitor the oil temperature closely to avoid burning. For a richer flavor, try adding a dash of nutmeg or a pinch of ground cloves to the dough.
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