Canoe Paddles

Makes 16

Ingredients:

2 ¼–2 ½ cups all-purpose flour

2 ¼ teaspoons (1 packet) instant yeast
¼ cup sugar

¾ teaspoon salt

¼ cup warm water
½ cup warm milk

3 tablespoons unsalted butter, melted

1 egg, beaten
1 teaspoon vanilla
Canola oil, for deep-frying

Toppings
Cinnamon sugar (1 cup sugar + 1 tablespoon cinnamon)
Lemon juice
Chocolate hazelnut spread

Sliced bananas

Chopped nuts

Cream cheese frosting

Directions:

1. In a large bowl or the bowl of your stand mixer fitted with a hook attachment, combine 2 ¼ cups of flour with the yeast, sugar, and salt and whisk to combine.
2. Make a well in the centre and add in the water, milk, melted butter, egg, and vanilla and mix well to combine. Knead the dough by hand or on low speed until soft and springy, adding more flour if needed to bring the dough together.
3. Lightly grease a large bowl and transfer in the dough. Cover the bowl with plastic wrap or a dinner plate and set aside in a warm spot for 1 hour or until about doubled in size.
4. Punch down the dough and divide it into 16 equal pieces. Flatten each into an oven that is a scant 1 cm thick and place on a baking sheet to rise for 15 to 20 minutes while you heat your oil.
5. For the oil, pour about 4 to 5 cm of oil into a large heavy bottomed pot such as a Dutch oven and heat over medium until the oil reaches 375ºF.
6. When your oil is up to temperature, stretch an oval into a thin canoe paddle shape (the edges will be a bit thicker than the middle) and carefully place into the oil. Stretch and fry 2 to 3 at a time, flipping once, until golden brown.
7. Remove the canoe paddles from the oil and place on a paper towel lined plate or sheet pan. While still warm, top however you’d like and serve immediately.