I love this recipe because it turns a classic fair treat into something I can easily make at home. The dough is simple to prepare, and the maple syrup drizzle adds the perfect finishing touch. I find that making these Maple Beaver Tails fresh gives me that golden, crisp exterior with a soft center that melts in my mouth. Plus, they’re perfect for sharing — or keeping all to myself with a hot cup of coffee.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
All-purpose flour: 3 cups Active dry yeast: 2¼ teaspoons (1 packet) Warm milk: ¾ cup Warm water: ¼ cup Granulated sugar: ¼ cup Unsalted butter: 3 tablespoons, melted Egg: 1 large Salt: ½ teaspoon Vegetable oil: For frying Maple syrup: ½ cup, warm Cinnamon sugar: ¼ cup sugar mixed with ½ teaspoon cinnamon
Directions
I start by warming the milk and water to about 110°F (43°C).
Then, I mix the yeast, warm water, and a pinch of sugar, letting it sit for about 5 minutes until foamy.
Once it’s ready, I add the milk, melted butter, remaining sugar, egg, salt, and flour. I mix until a soft dough forms.
I knead the dough for about 5–7 minutes until smooth, then place it in a greased bowl, cover it, and let it rise for 1 hour.
After the dough has risen, I punch it down, divide it into 8–10 pieces, and roll each into an oval “tail” shape.
I heat the oil to 350°F (175°C) in a deep skillet and fry each piece for 1–2 minutes per side until golden brown.
Once fried, I drain them on paper towels, dust them with cinnamon sugar, and finish with a drizzle of warm maple syrup.
Servings and Timing
This recipe makes about 8–10 Maple Beaver Tails. The total time is approximately 1 hour and 30 minutes — about 20 minutes of prep, 1 hour of rising time, and 10 minutes for frying and finishing.
Variations
I sometimes swap the maple syrup drizzle for Nutella or chocolate sauce for a more decadent treat. I also like to add a sprinkle of powdered sugar or even lemon juice and sugar for a tangy twist. For a festive touch, I use pumpkin spice sugar in place of cinnamon sugar during autumn.
Storage/Reheating
I store leftover Maple Beaver Tails in an airtight container at room temperature for up to 2 days. To reheat, I place them in a 350°F (175°C) oven for about 5 minutes or warm them briefly in a skillet to bring back their crispness. I avoid microwaving since it can make them soggy.
FAQs
What are Maple Beaver Tails?
They are Canadian fried pastries shaped like a beaver’s tail, typically coated with sugar and drizzled with maple syrup.
Can I make the dough ahead of time?
Yes, I can make the dough the night before and let it rise in the refrigerator overnight.
What oil is best for frying?
I prefer using vegetable oil because it has a neutral flavor and a high smoke point.
Can I bake these instead of frying?
While possible, baking won’t give the same crispy texture. Frying creates the authentic beaver tail experience.
How do I know when the oil is hot enough?
I check that the oil reaches 350°F (175°C). If I don’t have a thermometer, I test with a small piece of dough — it should sizzle immediately.
Can I freeze the dough?
Yes, I can freeze the dough after the first rise. I just thaw it overnight in the fridge before shaping and frying.
Can I use instant yeast instead of active dry yeast?
Yes, I can substitute instant yeast and skip the proofing step since it activates faster.
What if I don’t have maple syrup?
Honey or caramel sauce can work in a pinch, though maple syrup gives the most authentic flavor.
How do I prevent the dough from absorbing too much oil?
I make sure the oil is at the right temperature and avoid overcrowding the pan when frying.
Can I make mini versions?
Absolutely. I sometimes make smaller “tails” for bite-sized treats — they fry even faster and are great for parties.
Conclusion
I love making Maple Beaver Tails at home because they capture the essence of a cozy fairground treat with minimal effort. The combination of crispy fried dough, warm cinnamon sugar, and rich maple syrup creates a dessert that’s both nostalgic and comforting. Whether I serve them fresh off the skillet or reheat them later, they’re always a hit.
Maple Beaver Tails are a beloved Canadian fair treat made from fried dough shaped like a beaver’s tail, coated in cinnamon sugar, and drizzled with warm maple syrup. Crispy on the outside and fluffy on the inside, they’re a cozy, sweet indulgence perfect for sharing or enjoying with coffee.
Author:Amy
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:1 hour 30 minutes
Yield:8–10 servings
Category:Dessert
Method:Frying
Cuisine:Canadian
Diet:Vegetarian
Ingredients
3 cups all-purpose flour
2¼ teaspoons (1 packet) active dry yeast
¾ cup warm milk (about 110°F/43°C)
¼ cup warm water
¼ cup granulated sugar
3 tablespoons unsalted butter, melted
1 large egg
½ teaspoon salt
Vegetable oil, for frying
½ cup maple syrup, warm
¼ cup cinnamon sugar (¼ cup sugar mixed with ½ teaspoon cinnamon)
Instructions
Warm the milk and water to about 110°F (43°C).
In a small bowl, mix yeast, warm water, and a pinch of sugar. Let it sit for about 5 minutes until foamy.
Add the milk, melted butter, remaining sugar, egg, salt, and flour. Mix until a soft dough forms.
Knead the dough for 5–7 minutes until smooth, then place it in a greased bowl, cover, and let rise for 1 hour.
Punch down the dough and divide it into 8–10 pieces. Roll each piece into an oval “tail” shape.
Heat vegetable oil in a deep skillet to 350°F (175°C).
Fry each piece for 1–2 minutes per side until golden brown.
Drain on paper towels, then dust with cinnamon sugar.
Drizzle with warm maple syrup before serving.
Notes
Make the dough ahead and refrigerate overnight for convenience.
For a twist, try Nutella, chocolate sauce, or lemon sugar instead of maple syrup.
Store leftovers in an airtight container for up to 2 days and reheat in the oven to restore crispness.
Ensure oil temperature stays around 350°F (175°C) to avoid greasy dough.
Mini versions make perfect bite-sized treats for parties.
