Description
These Cinnamon Sugar Twist Doughnuts are soft, airy, and delightfully crispy on the outside, coated with a fragrant cinnamon sugar mix. Made from a fluffy yeast dough, the twists are fried to golden perfection for a classic homemade treat that’s perfect for breakfast or dessert.
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 and Coating
- Vegetable oil, for frying
- 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.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
- Combine Dough: Attach the dough hook to your stand mixer. On low speed, gradually add one-third of the flour mixture. When the dough starts coming together, add another third. Add the softened butter one tablespoon at a time, mixing well after each addition. Scrape down the bowl as needed. Add the final third of the flour and continue mixing.
- Knead Dough: Increase mixer speed to medium and knead the dough for 3-5 minutes until smooth and soft. The dough may still stick to the bowl but should be easy to scrape off. Avoid adding extra flour.
- First Rise: Transfer dough to a large greased bowl, cover with plastic wrap or towel, and let rise at room temperature for 30-45 minutes until doubled in size.
- Shape Twists: Gently deflate the dough and divide into 12 equal pieces on a floured surface. Roll each piece into a 14-inch rope. Twist by rolling one hand upward and the other downward, then pinch ends together to form a twist. Place on parchment-lined sheet and cover loosely. Repeat with all dough pieces.
- Rest Shaped Dough: Let the twists rest for 8-10 minutes while heating the oil.
- Fry Doughnuts: Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F. Fry 2-3 twists at a time, cooking each side about 95 seconds or until golden brown. Drain on paper towels. Keep oil temperature steady for evenly cooked doughnuts.
- Prepare Cinnamon Sugar: Mix granulated sugar and ground cinnamon in a shallow dish.
- Coat and Serve: Toss warm doughnut twists in cinnamon sugar to coat evenly. Serve immediately for best flavor and texture.
Notes
- Use a kitchen thermometer to maintain accurate oil temperature during frying.
- Do not add extra flour during kneading; a slightly sticky dough is ideal for softness.
- Twist the dough carefully to avoid tearing and to get a nice braid effect.
- Ensure dough is warm but not hot for yeast activation to avoid killing the yeast.
- The doughnuts are best served fresh, as frying gives them their signature crispy exterior.
