Cinnamon-sugar snowshoes

Prep 25 min
Total 2 hours 10 min
Makes 8



3/4 cup
1 tsp
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.


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