Description
Delight in these homemade Cinnamon Sugar Twist Doughnuts, featuring soft, airy dough twisted into unique shapes and fried to golden perfection before being generously coated in a fragrant cinnamon-sugar blend. This recipe is perfect for a weekend treat or special breakfast, combining traditional doughnut flavors with playful twisted shapes and a satisfying crunch.
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
For Frying
- Vegetable oil, for frying
Cinnamon Sugar Coating
- ½ cup granulated sugar (100g)
- 1 ½ teaspoons ground cinnamon
Instructions
- Activate Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let the mixture sit for 5 minutes until foamy, then whisk in the egg until fully incorporated to create a yeast starter.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour and kosher salt to ensure even seasoning throughout the dough.
- Combine Ingredients: Attach the dough hook to your stand mixer. On low speed, gradually add one-third of the flour mixture to the yeast mixture. When the dough begins to form, add another third, then add the softened butter one tablespoon at a time, mixing well after each addition. The dough will be sticky at this point. Scrape down the bowl as necessary, then add the final third of the flour mixture and continue mixing.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for 3-5 minutes until it becomes smooth and soft. The dough may still stick to the sides but should be easy to scrape off. Avoid adding extra flour.
- First Rise: Transfer the dough to a large greased bowl, cover it with plastic wrap or a kitchen towel, and allow it to rise at room temperature for 30-45 minutes, or until doubled in size.
- Shape the Twists: Gently deflate the risen dough and divide it into 12 equal pieces on a lightly floured surface. Cover loosely with a towel. Roll each piece into a 14-inch rope. To twist, hold both ends and roll one hand upwards and the other downwards to create a natural braid, then pinch the ends together and place on a parchment-lined baking sheet. Repeat with all pieces.
- Second Rest: Let the shaped twists rest for 8-10 minutes while you prepare the frying oil.
- Heat Oil & Fry: Heat 2 to 3 inches of vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F. Fry two to three twists at a time, cooking each side for about 95 seconds or until golden brown. Remove with a slotted spoon and drain on a paper towel-lined baking sheet. Keep the oil temperature steady between batches.
- Prepare Coating: While doughnuts are cooling slightly, mix granulated sugar and ground cinnamon in a shallow dish to create the perfect cinnamon sugar coating.
- Coat and Serve: Toss the warm doughnut twists in the cinnamon sugar mixture until evenly coated. Serve immediately to enjoy their fresh, crispy, and flavorful texture.
Notes
- Use a kitchen thermometer to monitor oil temperature accurately for consistent frying results.
- Do not over-flour the dough during shaping to maintain lightness and softness.
- If yeast does not foam during activation, your yeast may be expired or the milk temperature incorrect; start over with fresh ingredients.
- Twists can be shaped ahead and refrigerated for a few hours; bring to room temperature before frying.
- Store leftovers in an airtight container and reheat briefly in an oven to restore crispiness.
