Maple Beaver Tails Glaze (Print Version)
# Ingredients:
→ Dough
01 -
vegetable oil for frying
02 -
1 tablespoon melted unsalted butter
03 -
375 grams all-purpose flour
04 -
1 teaspoon salt
05 -
1 tablespoon white sugar
06 -
120 millilitres warm whole milk
07 -
180 millilitres warm water
08 -
2 teaspoons instant yeast
→ Maple Glaze
09 -
60 grams powdered sugar
10 -
3 tablespoons maple syrup
11 -
1 teaspoon vanilla extract
12 -
4 tablespoons browned unsalted butter
# Instructions:
01 -
Move the hot fried dough onto a rack to drip off extra oil. Grab your pastry brush while they're still warm, slather on the maple glaze, and if you want, dust on a bit more powdered sugar. Eat these right away.
02 -
Warm up some oil (about 2.5 centimeters deep) in a sturdy pan until it hits 175°C. Place one or two dough ovals in at a time, depending on space. Wait until one side turns bubbly and golden, flip over, and cook the other side till it's perfectly brown.
03 -
When your dough finishes rising, split it into 6 or 7 pieces and make balls. Rub a bit of oil onto your hands and flatten each ball into a stretched-out oval shape.
04 -
Put butter in a pan over medium and let it bubble and brown for about 5 minutes. Pour it into a bowl and stir in the vanilla, maple syrup, and all the powdered sugar until it’s creamy and smooth. Leave it nearby for later.
05 -
Get a bowl and grease it with that melted butter. Drop in the dough. Cover up with plastic wrap and a towel. Set the whole thing somewhere warm for an hour—let it get big and puffy.
06 -
Hook up your stand mixer with the dough tool and knead that mix for about a minute. You're looking for soft, stretchy dough that holds together. Too dry or wet? Toss in a bit more flour or water to fix it.
07 -
Add salt, sugar, and flour to your yeast mixture. Stir it up till you get a clumpy, shaggy mess.
08 -
Pour the warm milk and water into your big mixing bowl. Sprinkle in the yeast. Give it a quick whisk to dissolve everything together.
# Notes:
01 -
Let dough rise away from cold breezes for best fluffiness. Tweak the amount of maple syrup in the glaze if you want it thicker or sweeter.