Cinnamon-sugar snowshoes



25 min


2 hrs 10 min



Cinnamon-sugar snowshoes

Photo, SIan Richards.


  • 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 granulated sugar , (140 g)
  • 2 tsp cinnamon , (2 g)
  • 1/4 cup butter , melted
  • lemon wedges , optional


  • 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.
  • ADD flour, 2 tbsp butter and salt. Beat on medium-low until dough forms a ball and is very smooth, about 5 min.
  • SPRAY a medium bowl with oil. Line a large baking sheet with parchment. Lightly spray with oil.
  • 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.
  • 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.
  • 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.
  • 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.
  • STIR sugar with cinnamon on a plate until combined. Brush tops and bottoms of castor tails with 1/4 cup butter. Dip both sides into sugar until well coated. Serve with lemon wedges.