CANOE PADDLE DOUGHNUTS

This is our Test Kitchen’s take on BeaverTails, the signature pastry of the ByWard Market
in Ottawa. Stretch the dough as thinly as possible to make the flat canoe paddle shape.
The squeeze of fresh lemon on top gives it the most authentic taste

HANDS-ON TIME
45 minutes
TOTAL TIME
3½ hours
MAKES
12 doughnuts

INGREDIENTS:

• ½ cup granulated sugar
• 1¼ cups warm milk (100°F/38°C)
• 2 pkg (each 8 g) active dry yeast (or 4½ tsp total)
• 2½ cups all-purpose flour
• 1½ cups whole wheat flour
• 1 tsp salt
• 2 eggs, lightly beaten
• ¼ cup vegetable oil
• vegetable oil for deep-frying

CINNAMON SUGAR TOPPING:

• 1 cup granulated sugar
• 3 tbsp cinnamon
• ⅓ cup butter, melted
• lemon wedges

DIRECTIONS:

1. In a large bowl, dissolve 1 tbsp of the sugar in milk. Sprinkle in yeast; let stand until frothy, about 10 minutes.
2. In a separate bowl, whisk together 2¼ cups of the all-purpose flour, the whole wheat flour, and salt.
3. Whisk eggs, ¼ cup oil, and remaining sugar into yeast mixture.
4. Using a 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.
5. Scrape dough onto lightly floured surface. Knead in remaining all-purpose flour just until dough comes together but is still very sticky, 15 to 20 kneads.
6. 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.
7. In a deep fryer, wok or deep saucepan, pour in enough oil to come about 2 inches (5 cm) up side; heat until deep-fryer thermometer reads 375°F (190°C).
8. Working with 1 piece of dough at a time and using hands, gently stretch out dough to scant ⅛-inch (3 mm) thickness to make canoe paddle shape.
9. Deep-fry, gently pressing down with tongs to submerge and turning once, until golden, about 1 minute. Using tongs, transfer to paper towel–lined rimmed baking sheet to drain, about 2 minutes.
10. Repeat with remaining dough.

CINNAMON SUGAR TOPPING:

1. While dough is resting, in a large shallow dish, whisk sugar with cinnamon; set aside.

TO FINISH:

1. Brush tops of canoe paddles with butter; press, buttered side down, into Cinnamon Sugar Topping.
2. Turn over and sprinkle with remaining topping to cover completely.
3. Serve with lemon wedges to squeeze over top.

NUTRITIONAL INFORMATION, PER DOUGHNUT: about 542 cal, 8 g pro, 33 g total fat (6 g sat. fat), 57 g carb, 4 g fibre, 46 mg chol, 252 mg sodium, 168 mg potassium. % RDI: 6% calcium, 20% iron, 8% vit A, 2% vit C, 36% folate