Cinnamon-Sugar Snowshoes
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Cinnamon-Sugar Snowshoes

This delicious recipe has been triple tested by the Chatelaine Kitchen.

  • Prep Time
    25 minutes
  • Cook Time
    2 hours10 minutes
  • Serves
    8
  • Experience
    Medium

Ingredients

Snowshoes:

  • 3/4 cup milk
  • 1 tsp active dry yeast, (4 g)
  • 1 3/4 cups all-purpose flour, (255 g)
  • 2 tbsp butter, melted
  • 1/4 tsp salt, (1 g)

Cinnamon Sugar:

  • 2/3 cup Lantic & Rogers Organic Coconut Sugar
  • 2 tsp cinnamon, (2 g)
  • 1/4 cup butter, melted
  • Lemon wedges, optional

Directions

  1. MICROWAVE milk until warm, 45 sec. Pour into bowl of a stand mixer fitted with dough hook. Add yeast and stir. Let stand for 5 min.
  2. ADD flour, 2 tbsp butter and salt. Beat on medium-low until dough forms a ball and is very smooth, about 5 min.
  3. SPRAY a medium bowl with oil. Line a large baking sheet with parchment. Lightly spray with oil.
  4. SCRAPE dough out of mixer bowl into oiled bowl. Lightly oil top of dough and cover with a damp tea towel (not terry cloth). Let stand in a warm place until dough doubles in size, about 1 hour.
  5. DIVIDE dough into 8 portions. Roll each into a ball, then arrange on prepared sheet. Cover with same damp tea towel and let stand, 15 min.
  6. ROLL out each portion on a floured surface into 1/8 in. thick ovals. Transfer to prepared sheet. Cover with same damp tea towel and let stand, 15 more min.
  7. POUR oil into a large pot until it reaches 1 in. up the sides (about 6 cups). Clip a deep-fry thermometer to the side. Heat over medium until temperature reaches 325F. Adjust heat as necessary to keep temperature at 325F during cooking. Fry dough, 1 piece at a time, flipping often, until golden, 2 to 3 min. Drain on paper towels.
  8. STIR coconut sugar with cinnamon on a plate until combined. Brush tops and bottoms of “snowshoes” with 1/4 cup butter.
  9. DIP both sides into sugar until well coated. Serve with lemon wedges.

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