Maple Beaver Tails Dough Glaze (Print Version)
# Ingredients:
→ Dough
01 -
2 teaspoons instant yeast
02 -
180 millilitres lukewarm water
03 -
120 millilitres lukewarm whole milk
04 -
1 tablespoon white sugar
05 -
1 teaspoon salt
06 -
375 grams all-purpose flour
07 -
1 tablespoon unsalted butter, melted
08 -
vegetable oil, for frying
→ Maple Glaze
09 -
4 tablespoons unsalted butter, browned
10 -
1 teaspoon vanilla extract
11 -
3 tablespoons maple syrup
12 -
60 grams powdered sugar
# Instructions:
01 -
Combine lukewarm water and milk in a large mixing bowl. Sprinkle instant yeast over the liquids and whisk briefly until dissolved.
02 -
Add white sugar, all-purpose flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
03 -
Using a stand mixer with a dough hook, knead for about 1 minute until the dough becomes soft, elastic, and cohesive. Adjust with a small amount of flour or water if necessary for texture.
04 -
Lightly grease a bowl with melted butter. Place the dough inside, cover with plastic wrap and a towel, and let rise in a warm spot until doubled in size, approximately 60 minutes.
05 -
In a saucepan over medium heat, melt butter and cook for 5 to 6 minutes until foaming and golden brown. Transfer to a bowl and mix in vanilla extract, maple syrup, and powdered sugar until smooth. Set aside.
06 -
Once risen, divide dough into 6 to 7 equal pieces and roll each into a ball. Using oiled hands, flatten each into a long, thin oval.
07 -
Heat 2.5 centimetres vegetable oil in a heavy-bottomed pan to 175°C. Fry each piece, one or two at a time depending on pan size, until golden and bubbly on one side, then flip and cook the other side until evenly browned.
08 -
Transfer fried dough to a wire rack to allow excess oil to drain. While still warm, brush generously with maple glaze. Optionally, dust with extra powdered sugar. Serve immediately.
# Notes:
01 -
For best texture, allow dough to rise in a draft-free environment. Maple glaze can be adjusted to taste by varying the syrup amount.