These Canoe Paddles are a delicious Canadian dessert. Enjoy with cinnamon sugar topping and a squeeze of fresh lemon.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2014
Cinnamon Sugar Topping:
MethodIn large bowl, dissolve 1 tbsp of the sugar in milk. Sprinkle in yeast; let stand until frothy, about 10 minutes.
In separate bowl, whisk together 2-1/4 cups of the all-purpose flour, the whole wheat flour and salt.
Whisk eggs, oil and remaining sugar into yeast mixture. Using wooden spoon, stir in flour mixture until combined. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 2 hours.
Scrape dough onto lightly floured surface. Knead in remaining flour just until dough comes together, but is still very sticky, about 15 to 20 kneads. Divide dough into 12 pieces; using hands, shape into flat ovals. Place on lightly floured surface; cover with tea towel and let rest for 30 minutes.
Cinnamon Sugar Topping: Meanwhile, in large shallow dish, whisk together sugar and cinnamon.
In deep fryer, wok or deep saucepan, pour enough oil to come about 2 inches (5 cm) up side; heat until deep-fryer thermometer registers 375ºF (190ºC). Working with one piece of dough at a time, gently stretch out dough with hands to scant 1/8-inch (3 mm) thickness. Deep-fry canoe paddles, gently pressing down with tongs and turning once, until golden, about 1 minute. Using tongs, transfer to paper towel–lined rimmed baking sheet to drain, about 2 minutes. Repeat with remaining dough pieces.
Brush tops with butter; place, buttered side down into sugar mixture. Turn over and sprinkle with sugar mixture to cover completely. Serve with lemon wedges.
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Nutritional facts Per doughnut: about
- Fibre 4 g
- Sodium 252 mg
- Sugars 26 g
- Protein 8 g
- Calories 542.0
- Total fat 33 g
- Potassium 168 mg
- Cholesterol 46 mg
- Saturated fat 6 g
- Total carbohydrate 57 g
- Iron 20.0
- Folate 36.0
- Calcium 6.0
- Vitamin A 8.0
- Vitamin C 2.0