Maple Beaver Tails

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Have you ever tried Beaver Tails, a delightful Canadian treat? Imagine freshly fried dough, crispy on the outside and fluffy inside, coated with your favorite glaze and toppings. My recent trip to Canada introduced me to these tasty pastries, and I couldn’t get enough of the maple sugar flavor. Let’s recreate that deliciousness at home!

During my first visit to Canada in January, the food blew me away! From mouthwatering shawarma to delectable Iraqi BBQ and Jamaican beef patties, every bite was a delight. As we headed back to the United States, we made a stop at Niagara Falls and indulged in the famous Beaver Tails. Surrounded by snow and cold, the warm, freshly fried dough with maple glaze was pure comfort. It reminded me of a similar treat called sfinz or sfenj from Libya and Morocco. Now, let’s bring that comforting goodness into our own kitchen!

Maple Beaver Tails

Prep Time 1 hour 25 minutes
Cook Time 35 minutes
Total Time 2 hours
Course Dessert
Servings 7


  • 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 melted unsalted butter
  • Vegetable oil for frying

For the glaze:

  • 4 tablespoons browned unsalted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1/2 cup powdered sugar


Make the dough:

  • In a large mixing bowl, combine warm water and milk. Sprinkle yeast on top and whisk.
  • Add sugar, flour, and salt to the bowl.
  • Using a stand mixer with a hook attachment, mix until the dough forms, then knead for 1 minute until soft and elastic.
  • Transfer the dough to a buttered bowl, cover with plastic wrap and a towel, and let it rise in a warm place for about 1 hour until doubled in size.

Make the glaze:

  • Brown the butter in a pan over medium heat for 5 to 6 minutes until it bubbles and browns. Be careful not to burn it.
  • Transfer the browned butter to a bowl and add vanilla extract, maple syrup, and powdered sugar. Mix until smooth and set aside.

Frying and assembling:

  • Divide the risen dough into 6 to 7 equal balls and flatten each into a thin oval shape.
  • Heat vegetable oil in a frying pan to 350°F.
  • Fry the dough pieces until golden on both sides, then transfer to a wire rack to drain excess oil.
  • Brush the maple glaze on top of the fried dough and sprinkle with powdered sugar if desired.


  • You can shape the dough into circles or ovals, depending on your preference.
  • If you find it tricky to transfer the dough to the oil, shape it on greased parchment paper for easier handling.

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