Maple Beaver Tails Recipe
If you’ve ever dreamt of cozying up in a Canadian chalet with a plate of pillowy fried dough treats dripping with sweet maple glaze, you’ll absolutely fall for Maple Beaver Tails. This nostalgic dessert is a beloved classic across Canada, and with good reason. Each bite delivers a satisfying contrast of golden, crispy edges and soft, chewy centers, all crowned (quite literally!) with that swoon-worthy maple glaze. Whether you’re making them for a brunch party or cozy family movie night, Maple Beaver Tails promise a delicious adventure that brings smiles and just a tiny dash of Canadian magic to your kitchen.

Ingredients You’ll Need
You don’t need a shopping cart full of ingredients to bring Maple Beaver Tails to life—just a handful of timeless staples and a bottle of real maple syrup. Each addition plays a starring role, from building flavor to creating that perfect pastry texture or dreamy glaze. Here’s what you’ll gather:
- Warm milk: The cozy foundation that activates the yeast and keeps your dough tender and rich.
- Active dry yeast: Responsible for all the lovely rise and signature puffiness in your beaver tails.
- Granulated sugar: Sweetens the dough by just the right amount and gives the yeast a jump start.
- Salt: A little goes a long way to balance sweetness and enhance the buttery flavors.
- Vanilla extract: Adds warm, fragrant notes to both the dough and the glaze—pure comfort in a bottle.
- Egg: Brings richness and structure to ensure the tails don’t fall apart when fried.
- Unsalted butter, melted: Helps produce that soft, luscious crumb you crave in fresh pastries.
- All-purpose flour: The workhorse that transforms everything into tender dough, easy to handle and shape.
- Vegetable oil (for frying): Neutral in flavor and perfect for getting the outsides crisp and golden.
- For the maple glaze:
- Unsalted butter: Gives the glaze a velvety richness that melts into the warm fried dough.
- Pure maple syrup: The Canadian gem—its deep, caramel notes are absolutely essential for authentic flavor.
- Powdered sugar: Ensures the glaze sets beautifully and coats every nook of the tails.
- Vanilla extract: A second warm hug, rounding out the sweetness and aroma.
- Pinch of salt: For balance and a touch of sophistication in every bite.
How to Make Maple Beaver Tails
Step 1: Make the Dough Base
Start by mixing together warm milk, active dry yeast, and just a pinch of sugar in a large bowl. Let this mixture sit for about 5 to 10 minutes, until the surface is frothy and bubbling. This guarantees your yeast is alive and ready to make those Maple Beaver Tails light as air—skip this step and you risk flat, sad dough!
Step 2: Mix and Knead
Stir in the rest of the sugar, salt, vanilla extract, egg, and the melted butter. Once combined, gradually add the flour, mixing as you go, until a soft, slightly sticky dough comes together. Tip it out onto a floured surface and knead for about 5 to 7 minutes. You’re aiming for a dough that feels smooth and elastic—this step is key to chewy, bakery-style Maple Beaver Tails.
Step 3: Let the Dough Rise
Pop the dough into a greased bowl, cover it with a towel or plastic wrap, and let it rest in a warm place. Give it about an hour, or until it doubles in size. This is where the magic happens—the dough becomes supremely soft and ready for shaping.
Step 4: Shape Into Beaver Tails
Once the dough has risen, give it a gentle punch down to release excess air. Divide it into eight even pieces and roll each one into a playful oval shape about a quarter inch thick. These wobbly ovals are where Maple Beaver Tails get their signature look—no need to be a perfectionist!
Step 5: Fry to Golden Perfection
Heat a few inches of vegetable oil to 350°F in a sturdy skillet or pot. Fry one or two ovals at a time, turning once, until they’re puffed and golden (about a minute per side). The aroma will draw crowds! Set them on a paper towel-lined plate to drain any excess oil.
Step 6: Make and Apply the Maple Glaze
While your tails are cooling slightly, melt the butter for the maple glaze in a small saucepan. Stir in the pure maple syrup, then take it off the heat and whisk in powdered sugar, vanilla, and a pinch of salt until smooth and glossy. With a pastry brush, generously coat each beaver tail while they’re still warm—the glaze will melt irresistibly into all those crispy edges.
How to Serve Maple Beaver Tails

Garnishes
The magic of Maple Beaver Tails lies in that decadent glaze, but you can have fun with extra toppings: a sprinkle of flaky sea salt, toasted pecans, or even a drizzle of chocolate. For a little added sparkle, dust with powdered sugar just before serving.
Side Dishes
Pair your Maple Beaver Tails with cozy accompaniments—a mug of hot cocoa, spiced chai latte, or a creamy vanilla milkshake. Fresh berries or an orange segment on the plate adds a zesty pop that balances all the sweetness.
Creative Ways to Present
Turn Maple Beaver Tails into a dessert board! Arrange the beaver tails on a big platter with bowls of glaze, whipped cream, cinnamon sugar, and chopped candy or nuts on the side. Let everyone customize their own—it makes for a fun, interactive treat that always gets people talking.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Maple Beaver Tails (lucky you!), keep them in an airtight container at room temperature for up to two days. They’ll soften a bit but still taste wonderful, especially when reheated slightly.
Freezing
You can freeze unfried, shaped beaver tail dough for later: arrange the ovals between parchment layers and pop into a freezer bag. Fry directly from frozen, just giving them a minute or two longer to cook through. Finished, glazed tails can also be frozen—just thaw and warm before eating for nearly-fresh results.
Reheating
To bring Maple Beaver Tails back to their warm and crispy best, heat them in a 350°F oven for about 8 minutes, or until the outside is crisp and the glaze gets melty. The air fryer works beautifully, too. Avoid microwaving, as this can make them tough and chewy.
FAQs
Can I make Maple Beaver Tails without a deep fryer?
Absolutely! All you need is a steady pot or skillet filled with oil, and a thermometer to keep that oil at a safe, steady 350°F. No fancy appliances required for a crave-worthy batch.
My dough isn’t rising—what should I do?
First, check that your milk was warm but not hot (110°F is perfect) and that your yeast is fresh. If needed, give the dough more time in a warmer spot—sometimes it just needs a little extra patience.
Can I use instant yeast instead of active dry yeast?
Yes! Substitute one-for-one with instant yeast and skip the initial proofing step. Add it directly with the flour and other ingredients for an easy shortcut.
What’s the best maple syrup for the glaze?
Choose a dark, robust pure maple syrup for maximum flavor punch. Look for “Grade A Dark” or “Grade B”—these have deep, caramel notes that stand out in the glaze.
Are Maple Beaver Tails only served for dessert?
Not at all! While they’re an absolute showstopper as dessert, they’re also a beloved breakfast or brunch treat across Canada. Honestly, no one will complain if you serve them at any time of day!
Final Thoughts
I get such a sense of comfort and delight every time I make Maple Beaver Tails, and I can’t wait for you to experience the same! Dive in, have fun with shapes and toppings, and let these maple-glazed wonders turn your kitchen into the coziest place in town.
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Maple Beaver Tails Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 beaver tails 1x
- Diet: Vegetarian
Description
Indulge in the delicious Canadian treat of Maple Beaver Tails – fried dough pastries with a sweet maple glaze. These iconic pastries are a must-try for dessert lovers!
Ingredients
Dough:
- 1 cup warm milk (about 110°F)
- 1 tablespoon active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 3 tablespoons unsalted butter, melted
- 2 1/2 cups all-purpose flour (plus more for dusting)
- vegetable oil for frying
Maple Glaze:
- 1/4 cup unsalted butter
- 1/2 cup pure maple syrup
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Dough: In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy. Add remaining sugar, salt, vanilla, egg, and melted butter. Mix well, then gradually stir in the flour until a soft dough forms. Knead the dough on a floured surface for about 5–7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover and let rise for 1 hour. Divide into 8 pieces, shape into ovals, and fry in oil until golden.
- Maple Glaze: Melt butter, stir in maple syrup, remove from heat, and whisk in powdered sugar, vanilla, and salt until smooth. Brush over warm beaver tails.
Notes
- Best enjoyed fresh
- Try topping with cinnamon sugar, chocolate hazelnut spread, or crushed candy
- Freeze unfried dough shapes for future batches
- Prep Time: 20 minutes (plus 1 hour rising)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Canadian
Nutrition
- Serving Size: 1 beaver tail
- Calories: 370
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg