Description
These Cinnamon Sugar Twist Doughnuts are light, fluffy, and perfectly sweetened treats made from a tender yeasted dough twisted into elegant shapes and fried to golden perfection. Coated generously in cinnamon sugar, they deliver classic doughnut flavors with a delightful homemade touch, ideal for breakfast, dessert, or anytime indulgence.
Ingredients
Scale
Dough
- 1 ½ cups whole milk, warmed to 110°F
- 1 Tablespoon active dry yeast or instant yeast
- 3 Tablespoons granulated sugar (38g)
- 1 large egg, room temperature
- 4 cups all-purpose flour (520g)
- 2 teaspoons kosher salt
- 6 Tablespoons unsalted butter (84g), softened, room temperature
Frying
- Vegetable oil, for frying (2 to 3 inches depth)
Cinnamon Sugar Coating
- ½ cup granulated sugar (100g)
- 1 ½ teaspoons ground cinnamon
Instructions
- Activate the yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let the mixture sit for 5 minutes until it becomes foamy. Then whisk in the egg until fully incorporated.
- Mix dry ingredients: In a separate large bowl, whisk together the flour and kosher salt to ensure even distribution.
- Incorporate flour and butter: Attach the dough hook to your stand mixer. On low speed, gradually add one-third of the flour mixture. As the dough begins to form, add another one-third. Add the softened butter one tablespoon at a time, mixing well after each addition, ensuring the dough is sticky but coming together. Scrape down the bowl as needed, then add the final third of flour and continue mixing.
- Knead the dough: Increase the mixer speed to medium and knead for 3-5 minutes until the dough is smooth and soft. It may stick to the bowl sides but should scrape off easily. Avoid adding extra flour during this step to maintain softness.
- First rise: Transfer the dough to a large greased bowl. Cover with plastic wrap or a kitchen towel and let it rise at room temperature for 30 to 45 minutes, or until doubled in size.
- Shape the twists: Gently deflate the risen dough and place on a lightly floured surface. Divide it into 12 equal portions and loosely cover with a towel. Take one piece at a time and roll into a 14-inch rope. Hold both ends and twist by rolling one hand upward and the other downward. Let the tension form a natural braid, pinch the ends to seal, and place on a parchment-lined baking sheet. Repeat with remaining dough.
- Rest shaped dough: Allow the doughnut twists to rest for 8 to 10 minutes while preparing the oil for frying.
- Heat oil: Fill a heavy-bottomed pot with 2 to 3 inches of vegetable oil. Heat over medium until the temperature reaches 350°F (use a kitchen thermometer for accuracy).
- Fry doughnuts: Fry two to three twists at a time, cooking each side for approximately 95 seconds or until golden brown. Remove and drain on a paper towel-lined baking sheet. Keep an eye on oil temperature and adjust heat as necessary between batches.
- Prepare cinnamon sugar: While the doughnuts cool slightly, mix granulated sugar and ground cinnamon in a shallow dish.
- Coat doughnuts: Toss the warm doughnut twists in the cinnamon sugar mixture until well coated. Serve immediately for the best flavor and texture.
Notes
- Ensure the milk is warmed to about 110°F to activate the yeast properly without killing it.
- Do not add extra flour after initial mixing to keep the dough light and tender.
- Use a kitchen thermometer to maintain accurate oil temperature during frying for crisp, non-greasy doughnuts.
- It’s best to fry a few doughnuts at a time to avoid overcrowding, which can lower oil temperature and result in soggy doughnuts.
- Serve doughnuts fresh and warm for optimal taste and texture; they are best eaten the same day.
