In a large mixing bowl, combine 1/2 cup of warm water, 1/2 cup of whole milk, 1 tablespoon of white sugar, and 2 teaspoons of instant yeast. Let this mixture sit for about 5 minutes until it becomes foamy.

Add 3 cups of all-purpose flour, 1 teaspoon of salt, and 1/4 cup of softened unsalted butter to the yeast mixture. Using a wooden spoon or your hands, mix until a sticky dough begins to form.

Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1 hour or until it has doubled in size.

Once the dough has risen, gently punch it down to release any air. Roll it out on a floured surface to about 1/2 inch thick, then cut into the iconic beaver tail shapes. Let the shaped pastries rest for about 15 minutes.

Pour vegetable oil into a deep frying pan, ensuring it’s at least 2 inches deep. Heat the oil on medium-high until it reaches 350°F (175°C).

Carefully place the resting Maple Beaver Tails into the hot oil, frying them in batches to avoid overcrowding. Cook for approximately 2-3 minutes on each side, or until they turn golden brown.

In a saucepan over medium heat, melt 1/2 cup of unsalted butter until it turns golden brown. Remove from heat and whisk in 1 cup of powdered sugar, 2 tablespoons of vanilla extract, and 1/4 cup of pure maple syrup until smooth.

Once the fried Maple Beaver Tails are slightly cooled but still warm, drizzle the rich maple glaze generously over the pastries.