Dessert: Canada – Ontario – BeaverTails — Maple-Butter

Serving Size: 6

Approximate Time

Prep 25 min

Cook 4 min

Additional 1 hr 20 min

Total 1 hr 25 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1 cup (240 ml) warm milk (about 105–115°F / 40–46°C)
- 1/4 cup (50 g) granulated sugar (for dough)
- 1 tsp (6 g) salt
- 4 tbsp (60 g) unsalted butter, softened (for dough)
- 3/4 cup (180 ml) warm water (adjust as needed)
- Canola or vegetable oil for frying, about 4 cups (960 ml)
- 6 tbsp (90 g) unsalted butter, softened (for maple-butter)
- 1/4 cup (60 ml) pure maple syrup (for maple-butter)
- Pinch of flaky sea salt for finishing
- Optional: additional maple syrup for drizzling

Instructions

1. Proof yeast by combining yeast and 1 tsp sugar with warm milk; let sit 5–10 minutes until foamy.
2. Combine flour, remaining sugar, and salt in a bowl. Add softened butter and the yeast mixture, then add warm water gradually to form a soft dough.
3. Knead on a floured surface 6–8 minutes until smooth. Place in an oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.
4. Divide dough into 6 portions, shape into balls, and let rest 10 minutes. Stretch each piece into an 8–10 inch (20–25 cm) teardrop shape.
5. Heat oil to 350°F (175°C). Fry stretched dough one or two at a time until golden, about 1–2 minutes per side. Drain on paper towels.
6. Meanwhile, make maple-butter by beating softened butter with maple syrup until smooth and spreadable.
7. Brush each hot BeaverTail with a light layer of maple-butter, sprinkle a small pinch of flaky sea salt over each, and, if desired, drizzle a little extra maple syrup. Serve warm.